Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Skill Level: Medium
Servings: 4
Ingredients
- 4 large poblano peppers
- 1 1/2 cups shredded cheese (like Oaxaca, Monterey Jack, or mozzarella)
- 4 large eggs, separated
- 1/4 cup all-purpose flour (plus more for coating)
- Salt and pepper to taste
- Vegetable oil, for frying
For the Tomato Sauce (optional):
- 2 medium tomatoes, chopped
- 1/4 onion, chopped
- 1 garlic clove
- 1/2 cup chicken or vegetable broth
- Salt and pepper to taste
Instructions
- Roast the Poblano Peppers:
- Preheat your broiler to high. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered on all sides (about 10 minutes).
- Place the roasted peppers in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. This will make the skins easier to peel.
- Once steamed, peel off the skins, cut a small slit down one side of each pepper, and carefully remove the seeds while keeping the pepper intact.
- Stuff the Peppers:
- Stuff each pepper with an even amount of shredded cheese. Gently press the opening together to keep the filling inside. You can use a toothpick to help seal the peppers if needed.
- Prepare the Batter:
- In a large bowl, beat the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks with a pinch of salt, then gently fold the yolks into the beaten whites to create a light and fluffy batter.
- Coat and Fry the Peppers:
- Lightly coat each stuffed pepper in flour, shaking off any excess.
- Heat about 1 inch of oil in a large skillet over medium heat until hot.
- Dip each pepper into the egg batter, ensuring it’s well-coated, and gently place it in the hot oil. Fry until golden brown on each side, about 2-3 minutes per side. Transfer the fried peppers to a plate lined with paper towels to drain any excess oil.
- Prepare the Tomato Sauce (optional):
- In a blender, combine the tomatoes, onion, and garlic. Blend until smooth.
- In a skillet, heat a small amount of oil over medium heat. Pour in the tomato mixture and cook for about 5-7 minutes, adding broth to reach your desired consistency. Season with salt and pepper to taste.
- Serve:
- Serve the Chiles Rellenos with a drizzle of tomato sauce on top (if using). Garnish with fresh cilantro and serve with rice or beans on the side.
Nutrition Information (per serving)
- Calories: 380
- Protein: 15g
- Carbohydrates: 12g
- Fat: 28g
- Fiber: 3g
- Sodium: 260mg
Chiles Rellenos are a beloved Mexican comfort food, with melty cheese, flavorful roasted peppers, and a light, fluffy coating. Enjoy