A classic Mexican dish featuring peppers stuffed with cheese or meat, coated in egg batter, and fried until golden. Perfect for a flavorful and hearty meal.
Preparation time
30min
Cooking time
15min
Ingredients
6 Servings
- 100 g all-purpose flour
- 300 g cheese
- 4 eggs
- oil
- 6 poblano peppers
- 5 g salt
Directions
Step 1
Roast the poblano peppers over an open flame or under a broiler until the skin is charred evenly. Place the roasted peppers in a plastic bag and let them steam for about 10 minutes.
Step 2
Carefully peel the charred skin off the peppers, then make a slit down the length of each pepper and remove the seeds.
Step 3
Stuff each pepper with cheese or your choice of filling.
Step 4
In a bowl, beat the egg whites until stiff peaks form. In another bowl, lightly beat the egg yolks and then gently fold them into the egg whites.
Step 5
Heat oil in a pan over medium-high heat. Dredge the stuffed peppers in flour, then dip them into the egg batter.
Step 6
Fry the coated peppers in the hot oil until golden brown on all sides. Remove and drain on paper towels.
Step 7
Serve the chiles rellenos warm, optionally with a tomato sauce or salsa on the side.