Mexican Chiles Rellenos
Roasted poblano peppers stuffed with melted cheese, dipped in a fluffy egg batter, fried until golden, and bathed in a warm tomato sauce. Rich, satisfying, and a Mexican classic.
Ingredients
- 4 large poblano peppers
- 2 cups Oaxaca cheese or mozzarella, shredded
- 4 eggs, separated
- 1/4 cup all-purpose flour, plus more for dusting
- Pinch of salt
- Vegetable oil for frying
- Tomato sauce: 4 tomatoes, 1/4 onion, 2 cloves garlic, 1 cup chicken or vegetable broth, 1 tablespoon oil, salt
Instructions
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1
Roast poblanos: Char directly over a gas flame or under a broiler, turning frequently, until skin is blackened all over. Place in a plastic bag to steam for 10 minutes. Peel skin off gently. Make a small slit in each pepper and carefully remove seeds, keeping the pepper whole. Stuff generously with cheese. Secure with toothpicks if needed.
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2
Make the sauce: Blend tomatoes, onion, and garlic until smooth. Heat oil in a saucepan, pour in the blend (it will splatter), and cook for 8-10 minutes. Add broth, salt, and simmer 5 more minutes. Keep warm.
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3
Make the batter: Beat egg whites with a pinch of salt until stiff peaks form. Beat yolks with 1/4 cup flour, then gently fold into the whites.
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4
Dust the stuffed peppers with flour (this helps the batter stick). Dip each pepper into the batter, coating completely. Carefully place in 1/2 inch of hot oil (350°F / 175°C). Fry for 2-3 minutes per side until golden.
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5
Serve chiles rellenos in a pool of warm tomato sauce.
