Chiles Rellenos

July 23, 2024
12:25 pm

Chiles Rellenos are a traditional Mexican dish that features large, mild poblano peppers stuffed with cheese or meat, battered, and fried until golden and crispy. The name “Chiles Rellenos” translates to “stuffed peppers,” and this dish is known for its delicious combination of flavors and textures. The roasted peppers provide a smoky and slightly spicy flavor, while the filling adds richness and depth.

Chiles Rellenos are often served with a tomato-based sauce and accompanied by rice and beans, making them a hearty and satisfying meal. This dish is a favorite in Mexican cuisine, enjoyed for its comforting and indulgent qualities. Whether served as a main course or part of a larger feast, Chiles Rellenos are sure to impress with their flavorful and enticing appeal.

Recipe:

Ingredients:

– 6 large poblano peppers
– 1 1/2 cups shredded cheese (such as queso fresco, Monterey Jack, or cheddar)
– 1/2 cup all-purpose flour
– 4 eggs, separated
– 1/2 teaspoon salt
– Vegetable oil for frying
– 2 cups tomato sauce (store-bought or homemade)

Instructions:

Roast the Peppers:

– Preheat the oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast in the oven until the skins are blistered and charred, about 20 minutes. Turn the peppers occasionally for even roasting.

– Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap and let them steam for 10 minutes. Peel off the charred skins, then cut a slit down one side of each pepper and remove the seeds.

Stuff the Peppers:

– Stuff each pepper with shredded cheese, being careful not to tear the peppers. Secure with toothpicks if needed.

**Prepare the Batter:**

– In a shallow dish, place the flour. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks with salt until thick and pale. Gently fold the egg yolks into the egg whites to create a fluffy batter.

4.Fry the Peppers:

– Heat vegetable oil in a deep skillet over medium-high heat. Dredge each stuffed pepper in flour, then dip into the egg batter, ensuring they are well-coated.

– Fry the peppers in the hot oil until golden and crispy, about 3-4 minutes per side. Drain on paper towels.