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Chiles Rellenos (Staffed Poblano Peppers)

Yields4 ServingsPrep 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
1

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.

2

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.

3

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

4

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

5

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

6

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

7

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

8

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

Nutrition Facts

0 servings

Serving size

150g

Amount per serving
Calories500
% Daily Value *
Total Fat 30g39%
Sodium 1100mg48%
Total Carbohydrate 35g13%
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.