Delicious and Spicy Chiles Rellenos Recipe

Learn how to make authentic Mexican Chiles Rellenos, a delicious dish made with roasted poblano peppers stuffed with cheese, coated in a fluffy egg batter, and topped with a flavorful tomato sauce. This recipe guarantees a burst of flavor and a perfect combination of textures that will delight your taste buds. Serve it with rice, beans, and warm tortillas for a complete and satisfying meal.

Ingredients

• 6 large poblano peppers
• 8 ounces of Monterey Jack cheese, cut into strips
• 3 eggs, separated
• 1/2 cup of all-purpose flour
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of vegetable oil, for frying
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 cups of crushed tomatoes
• 1 teaspoon of dried oregano
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of sugar
• Salt and pepper to taste

Directions

1. Preheat the broiler and place the poblano peppers on a baking sheet. Broil them for about 5 minutes on each side until the skin is charred. Remove from the oven, place in a bowl, and cover with plastic wrap. Let them sweat for 15 minutes to make peeling easier.
2. Peel the charred skin off the peppers, carefully slit them lengthwise, and remove the seeds and membranes. Rinse them under cold water to remove any remaining seeds.
3. Stuff each pepper with strips of Monterey Jack cheese and secure the opening with toothpicks.
4. In a shallow dish, beat the egg yolks until frothy. In a separate bowl, whisk the egg whites until stiff peaks form. Gently fold the egg whites into the yolks.
5. In another dish, mix the flour, salt, and black pepper.
6. Heat the vegetable oil in a large skillet over medium-high heat.
7. Dip each stuffed pepper in the flour mixture to coat evenly, then dip them into the egg batter, making sure they are fully coated.
8. Fry the peppers in the hot oil, turning them occasionally, until they are golden brown on all sides. Remove from the oil and drain on paper towels.
9. In a separate saucepan, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic, cooking until they are soft and translucent.
10. Add the crushed tomatoes, dried oregano, ground cumin, sugar, salt, and pepper. Simmer the sauce for about 10 minutes, until it thickens slightly.
11. Remove the toothpicks from the fried peppers and serve them topped with the tomato sauce. Optionally, garnish with fresh cilantro or sour cream.
12. Enjoy this flavorful and spicy Chiles Rellenos with rice, beans, and warm tortillas for a complete meal.

Interesting Facts