Ingredients Summary:
- Poblano peppers: 6 large
- Cheese (Oaxaca or Monterey Jack): 1 1/2 cups, shredded
- Eggs: 4 large, separated
- Flour: 1/2 cup
- Vegetable oil: For frying
- Salt: To taste
For the sauce:
- Tomatoes: 4, chopped
- Onion: 1/2, finely chopped
- Garlic: 2 cloves, minced
- Cumin: 1/2 teaspoon
- Salt: To taste
Instructions Overview:
- Roast the Peppers: Char the poblano peppers over an open flame or under a broiler until the skin is blackened. Place them in a sealed plastic bag to steam for 10 minutes, then peel off the skins. Carefully cut a slit and remove the seeds, keeping the peppers intact.
- Stuff the Peppers: Fill each roasted pepper with shredded cheese, then close the slit using toothpicks to secure.
- Prepare the Batter: Whip the egg whites until stiff peaks form, then fold in the beaten egg yolks.
- Coat and Fry: Lightly dust the stuffed peppers with flour, dip them into the egg batter, and fry them in hot oil until golden brown on all sides. Drain on paper towels.
- Make the Sauce: In a pan, sauté the onions and garlic until softened. Add tomatoes, cumin, and salt, then simmer until thickened. Blend until smooth if desired.
- Serve: Pour the sauce over the fried peppers and serve with rice or beans.
For full details, visit Mexico In My Kitchen – Chiles Rellenos.
Chiles Rellenos is a classic Mexican dish consisting of roasted poblano peppers filled with cheese or ground meat, then dipped in a fluffy egg batter and fried until crispy. The smoky flavor of the poblano peppers pairs perfectly with the rich cheese filling and the crispy coating. Often served with a tomato-based sauce, this dish is a beloved comfort food in Mexico and beyond. Whether you’re making a vegetarian version with cheese or stuffing the peppers with meat, this Chiles Rellenos recipe is sure to be a hit for any occasion. Serve it with rice and beans for a complete Mexican meal.