Chile Rellenos

Ingredients

• 4 poblano peppers
• 1/2 cup Monterey Jack cheese, grated
• 1/2 cup cotija cheese, crumbled
• 1/4 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 eggs, lightly beaten
• 1/2 cup all-purpose flour
• 2 cups vegetable oil, for frying

Directions

1. Preheat oven to 400°F. Place poblano peppers on a baking sheet and roast for 20 minutes, flipping halfway through.
2. Once the peppers are roasted, place them in a bowl and cover with a kitchen towel. Let sit for 10 minutes, then remove the skins, stems, and seeds.
3. In a small bowl, mix together the Monterey Jack cheese, cotija cheese, chopped cilantro, chopped green onions, garlic powder, onion powder, cumin, coriander, smoked paprika, black pepper, and salt.
4. Stuff each pepper with the cheese mixture and place them on a plate. Set aside.
5. In a shallow bowl, whisk together the eggs and flour until combined. Dip each pepper in the egg mixture, making sure to coat it completely.
6. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, carefully add the peppers and fry for about 3 minutes or until golden brown. Flip the peppers over and fry for an additional 3 minutes.
7. Remove the peppers from the oil and place them on a paper towel-lined plate to drain.
8. Serve chile rellenos with your favorite toppings and enjoy!

Interesting Facts

• Chile rellenos are traditionally served with a tomato-based sauce called salsa roja.
• The word “relleno” in Spanish means “stuffed” or “filled.”
• Poblano peppers are mild to medium in heat, but can vary in spiciness.
• Chile rellenos can be made with other types of peppers or even zucchini.
• The dish is believed to have originated in the Mexican state of Puebla.