This recipe for authentic Mexican Chile Rellenos features roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried to golden perfection. Serve with a rich tomato sauce for a delicious and comforting meal.
Preparation time
30min
Cooking time
20min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 4 eggs
- 120 g flour
- 2 garlic cloves
- 1 onion
- 6 poblano peppers
- 300 g queso fresco or Monterey Jack cheese
- 1 tsp salt
- 4 tomatoes
- 500 ml vegetable oil
Directions
Step 1
Roast the poblano peppers over an open flame or under the broiler until the skins are blistered and blackened.
Step 2
Place the roasted peppers in a plastic bag and let them steam for about 10 minutes.
Step 3
Peel off the skins, make a slit down the side of each pepper, and remove the seeds.
Step 4
Stuff each pepper with the cheese and set aside.
Step 5
Separate the eggs, placing the whites in one bowl and the yolks in another.
Step 6
Beat the egg whites until stiff peaks form, then gently fold in the beaten yolks.
Step 7
Dredge each stuffed pepper in flour, then dip into the egg batter to coat completely.
Step 8
Heat the vegetable oil in a large skillet over medium-high heat.
Step 9
Fry the peppers in the hot oil until golden brown on all sides, then drain on paper towels.
Step 10
For the sauce, blend the tomatoes, onion, and garlic until smooth.
Step 11
Cook the tomato mixture in a saucepan over medium heat, seasoning with salt and pepper, until thickened.
Step 12
Serve the fried peppers with the tomato sauce.