Name: Chiles Rellenos (Staffed Poblano Peppers)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Ingredients: 6-8 poblano peppers; 1 cup queso fresco or Monterey Jack cheese, grated or cut into strips; 3 eggs, whites and yolks separated; 1/2 cup all-purpose flour for dredging; Oil for frying; Salt to taste; 4 ripe tomatoes, chopped; 1/2 onion, chopped; 2 cloves garlic, minced; 1 cup chicken or vegetable stock; Salt and pepper to taste

AuthorJulia ForesekCategoryAppetizers & Starters, MexicanDifficultyIntermediate

Yields4 Servings

Prep Time30 minsCook Time30 minsTotal Time1 hr

6-8 poblano peppers

1 cup queso fresco or Monterey Jack cheese, grated or cut into strips

3 eggs, whites and yolks separated

1/2 cup all-purpose flour for dredging

Oil for frying

Salt to taste

For the Sauce:

4 ripe tomatoes, chopped

1/2 onion, chopped

2 cloves garlic, minced

1 cup chicken or vegetable stock

Salt and pepper to taste

Roast the Peppers:
Char the poblano peppers on a flame or under a broiler, turning frequently, until the skins are blackened and blistered.
Place them in a plastic bag or a bowl covered with plastic wrap for a few minutes to steam, which will help the skins peel off more easily.

Prepare the Peppers:
Gently peel the blackened skin off the poblanos. Make a slit down the side of each pepper and remove the seeds and membranes, being careful to keep the peppers intact.

Stuff the Peppers:
Stuff the peppers with the cheese, then close the slits with toothpicks to hold them together.

Prepare the Batter:
Beat the egg whites to soft peaks, then gently fold in the egg yolks. Season with salt.

Coat the Peppers:
Heat the oil in a frying pan. Dredge the stuffed peppers in flour, then dip into the egg mixture to coat.

Fry the Peppers:
Fry the peppers in the hot oil until they are golden brown on all sides. Remove and drain on paper towels.

Serve:
Serve the chiles rellenos with the sauce poured over or on the side.

Ingredients