Authentic Chiles Rellenos
Classic roasted Poblano peppers stuffed with melted Oaxaca cheese and coated in a light, airy egg batter.
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Ingredients
- 4 large Poblano peppers
- 8 ounces Oaxaca cheese or Monterey Jack
- 4 pieces Large eggs, separated
- 1/2 cup All-purpose flour
- 2 cups Vegetable oil for frying
- 1 teaspoon Salt
- 3 medium Roma tomatoes
- 1/4 piece White onion
- 1 clove Garlic clove
- 1 teaspoon Chicken bouillon powder
Instructions
- 1
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered all over.
- 2
Place charred peppers in a plastic bag for 10 minutes to steam, then gently peel off the skin, make a small slit, and remove seeds.
- 3
Stuff each pepper with a thick slice of cheese and secure the opening with a toothpick.
- 4
Beat the egg whites with a pinch of salt until stiff peaks form, then gently fold in the beaten yolks.
- 5
Dredge each stuffed pepper in flour, shaking off the excess, then dip into the egg batter to coat completely.
- 6
Fry the peppers in 1 inch of hot oil until golden brown on all sides, about 2-3 minutes per side.
- 7
Blend tomatoes, onion, and garlic, then simmer in a saucepan for 10 minutes with bouillon to create the salsa roja.
- 8
Drain peppers on paper towels and serve immediately topped with the warm tomato sauce.
Nutrition per Serving
420
Calories
18g
Protein
14g
Carbs
32g
Fat
4g
Fiber
5g
Sugar
840mg
Sodium
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