Roasted poblano peppers stuffed with cheese, dipped in egg batter, fried, and served in tomato sauce.
Ingredients
Scale
Measurement units
- 8 whole poblano peppers
- 12 oz queso Oaxaca or Monterey Jack
- 4 whole eggs, separated
- ½ cup all-purpose flour
- 1 tsp salt
- 1 cup vegetable oil for frying
- 6 medium Roma tomatoes
- ½ medium white onion
- 2 cloves garlic cloves
- 1 cup chicken broth
Ingredients
Scale
Measurement units
- 8 whole poblano peppers
- 12 oz queso Oaxaca or Monterey Jack
- 4 whole eggs, separated
- ½ cup all-purpose flour
- 1 tsp salt
- 1 cup vegetable oil for frying
- 6 medium Roma tomatoes
- ½ medium white onion
- 2 cloves garlic cloves
- 1 cup chicken broth
Instructions
Roast and peel poblanos
Char poblanos over flame or under broiler until blackened all over. Steam in bag 10 minutes. Peel skin, make small slit, remove seeds and veins. Keep stem intact.
Ingredients
- poblanos (8 whole)
Make the tomato sauce
Blend tomatoes, onion, garlic. Fry in 2 tbsp oil until darkened. Add broth and salt. Simmer 15 minutes. Keep warm.
Ingredients
- tomatoes (6 medium)
- onion (½ medium)
- garlic (2 cloves)
- broth (1 cup)
Stuff the chiles
Cut cheese into strips. Stuff each poblano with cheese. Dust stuffed chiles with flour.
Ingredients
- cheese (12 oz)
- flour (¼ cup)
Make the batter
Beat egg whites with salt until stiff peaks. Beat yolks lightly, fold into whites.
Ingredients
- eggs (4 whole)
- salt (½ tsp)
Fry until golden
Heat oil to 350°F. Dip floured chiles in batter, coating completely. Fry until golden, 2-3 minutes per side. Drain on a wire rack.
Equipment
- deep skillet
Ingredients
- oil (1 cup)
Bowl and serve
Ladle tomato sauce on plates. Place chiles rellenos on top. Serve immediately.
Before you cook
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