Chiles Rellenos Mexican Recipe

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INGREDIENTS

– 6 large poblano peppers – 8 ounces (225g) Monterey Jack cheese, cut into thick strips – 1 cup all-purpose flour – 4 large eggs, separated – Salt and pepper, to taste – Vegetable oil, for frying – 2 cups tomato sauce or enchilada sauce – Optional toppings: chopped cilantro, sour cream, sliced avocado

Roast the Peppers:

Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered on all sides, about 8-10 minutes.

1

Prepare the Peppers:

Once the peppers have steamed, carefully peel off the charred skin, taking care not to tear the peppers.

2

Stuff the Peppers:

Stuff each pepper with strips of Monterey Jack cheese, filling them as full as you'd like.

3

Prepare the Batter:

In a shallow bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks until smooth and creamy. Season with salt and pepper.

4

Dredge and Fry the Peppers:

Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Spread the flour on a plate. Roll each stuffed pepper in flour until coated, shaking off any excess.

5

Serve:

Heat the tomato sauce or enchilada sauce in a saucepan over medium heat. Garnish with chopped cilantro, sour cream, and sliced avocado, if desired.

6

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