Roasted poblano peppers stuffed with cheese, dipped in egg batter, fried, and served in tomato sauce.
Ingredients
Scale
Measurement units
- poblano peppers
- queso Oaxaca or Monterey Jack
- eggs, separated
- all-purpose flour
- salt
- vegetable oil for frying
- Roma tomatoes
- white onion
- garlic cloves
- chicken broth
Ingredients
Scale
Measurement units
- poblano peppers
- queso Oaxaca or Monterey Jack
- eggs, separated
- all-purpose flour
- salt
- vegetable oil for frying
- Roma tomatoes
- white onion
- garlic cloves
- chicken broth
Instructions
Roast and peel poblanos
Roast and peel poblanos
Make the tomato sauce
Make the tomato sauce
Stuff the chiles
Stuff the chiles
Make the batter
Make the batter
Fry until golden
Fry until golden
Bowl and serve
Bowl and serve
Tomorrow's Meal
Chiles Rellenos Chilaquiles
Torn chiles rellenos layered with crispy tortilla chips, smothered in salsa and melted cheese for a deconstructed breakfast casserole
You'll need to pick up:
Tortilla chips (2 cups)Salsa roja or verde (1.5 cups)Shredded cheese (1 cup)Crema or sour creamFresh cilantro
Quick overview:
- 1.Tear leftover chiles rellenos into bite-sized pieces, separating the roasted chile from the cheese filling
- 2.Layer half the tortilla chips in a baking dish, top with half the torn chiles and filling
- 3.Pour 3/4 cup salsa over the layer, sprinkle with half the cheese
- 4.Add remaining chips, chiles, and salsa, finish with remaining cheese
- 5.Bake at 350°F for 15-20 minutes until cheese melts and edges crisp up
- 6.Top with crema drizzle and fresh cilantro before serving
Before you cook
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