Authentic Mexican Chiles Rellenos Recipe

Chiles Rellenos is a traditional Mexican dish that consists of roasted poblano peppers stuffed with cheese or meat, dipped in egg batter, and fried until golden. This recipe provides a step-by-step guide on how to make authentic and flavorful Chiles Rellenos in the comfort of your own kitchen. Enjoy the combination of the smoky and spicy flavors of the peppers with the creamy and melty filling.

Ingredients

• 6 large poblano peppers
• 1 cup of shredded Monterey Jack cheese
• 1 cup of shredded cheddar cheese
• 1/2 cup of all-purpose flour
• 1/2 teaspoon of salt
• 4 eggs, separated
• 1 cup of vegetable oil
• 1 cup of tomato sauce
• 1/2 cup of chicken or vegetable broth
• 1/2 teaspoon of cumin
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1/4 teaspoon of dried oregano
• Cilantro leaves for garnish

Directions

1. Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil for about 10 minutes, turning occasionally, until the skin is charred and blistered.
2. Transfer the roasted peppers to a plastic bag and let them steam for about 15 minutes. This will make it easier to remove the skin.
3. Carefully remove the skin from the peppers under running water. Make a small slit on one side of each pepper and gently remove the seeds and membranes.
4. In a bowl, combine the shredded Monterey Jack and cheddar cheeses. Stuff each pepper with the cheese mixture, ensuring it is evenly distributed.
5. In a separate bowl, whisk together the egg whites until stiff peaks form. In another bowl, whisk together the egg yolks, flour, and salt.
6. Gently fold the beaten egg whites into the egg yolk mixture to create the batter.
7. In a deep skillet, heat the vegetable oil over medium-high heat. Dip each stuffed pepper into the egg batter, making sure it is evenly coated.
8. Carefully place the battered peppers into the hot oil and fry until golden brown on all sides. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
9. In a saucepan, combine the tomato sauce, chicken or vegetable broth, cumin, garlic powder, chili powder, and dried oregano. Simmer for about 10 minutes, stirring occasionally.
10. Serve the Chiles Rellenos on a plate, drizzle with the tomato sauce, and garnish with cilantro leaves. Enjoy while hot!

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