Chiles Rellenos are a classic Mexican dish featuring roasted poblano peppers stuffed with cheese or meat, dipped in a fluffy egg batter, and fried to golden perfection. They’re often served with a simple tomato sauce. Here’s how to make them:
Ingredients:
For the Chiles:
- 4 large poblano peppers
- 2 cups shredded Oaxaca or Monterey Jack cheese (or use picadillo for a meat filling)
- 4 eggs (separated)
- ½ tsp salt
- 2 tbsp all-purpose flour (plus extra for dusting)
- Oil for frying
For the Tomato Sauce:
- 2 large tomatoes, blended
- ½ small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp salt
- ½ tsp cumin (optional)
- 1 tbsp vegetable oil
Instructions:
1. Roast and Prepare the Peppers
- Char the poblano peppers over an open flame or under a broiler, turning them until the skin is blackened and blistered.
- Place them in a plastic bag or covered bowl for 10 minutes to steam.
- Peel off the blackened skin carefully.
- Make a small slit in each pepper and remove the seeds, being careful not to tear them.
2. Make the Tomato Sauce
- Heat 1 tbsp oil in a pan and sauté the onions and garlic until soft.
- Add the blended tomatoes, salt, and cumin. Simmer for 10 minutes until slightly thickened.
3. Stuff the Peppers
- Fill each poblano with shredded cheese or your preferred filling.
- Close the slit using toothpicks if needed.
4. Prepare the Batter
- Beat the egg whites in a bowl until stiff peaks form.
- Gently fold in the egg yolks and salt.
5. Fry the Chiles
- Lightly dust each stuffed chile with flour (this helps the batter stick).
- Heat oil in a deep skillet over medium-high heat.
- Dip each chile into the egg batter, ensuring it’s fully coated, then carefully place it in the hot oil.
- Fry until golden brown on all sides. Drain on paper towels.
6. Serve
- Place the chiles on a plate and spoon the warm tomato sauce over them. Serve with rice and beans.
Would you like a version with a different filling, like shrimp or mushrooms?
