Chiles Rellenos (Cheese-Stuffed and Fried Peppers)
A classic Mexican dish, Chiles Rellenos features roasted poblano peppers stuffed with cheese, coated in a light batter, and fried until golden, served with a flavorful tomato sauce.
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese Monterey Jack or Oaxaca
- 4 large eggs separated
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- Vegetable oil for frying
For the Tomato Sauce:
- 4 medium tomatoes chopped
- 1 onion chopped
- 2 garlic cloves minced
- 1 tsp oregano
- Salt to taste
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a covered bowl to steam for 10 minutes, then peel off the charred skin. Carefully slit the peppers and remove the seeds.
- Stuff each pepper with shredded cheese and close the opening with a toothpick.
- Whisk egg whites until stiff peaks form, then gently fold in the yolks and salt.
- Heat oil in a deep pan. Coat each stuffed pepper in flour, then dip into the egg batter, ensuring it is fully covered. Fry until golden and crispy. Drain on paper towels.
- For the tomato sauce, sauté onions and garlic until soft. Add tomatoes and oregano, cooking until the sauce thickens. Blend if desired and adjust seasoning with salt.
- Serve the fried peppers with the tomato sauce, garnished with fresh cilantro.
NUTRITION FACTS (Per Serving)
Calories: 350 kcal
Carbohydrates: 15 g
Fat: 25 g
Protein: 12 g