Chiles Rellenos Tradicionales
Traditional dish · Mexican
Classic Chiles Rellenos featuring roasted poblano peppers stuffed with cheese, coated in a light egg batter, and fried until golden, served with a mild tomato sauce.
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Ingredients
- Poblano peppers4 large
- Queso Oaxaca8 ounces, shredded
- Eggs4 large
- All-purpose flour1/4 cup
- Vegetable oilfor frying
- Tomatoes1 pound
- Onion1/4 medium
- Garlic1 clove
- Chicken broth1/2 cup
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
Steps
- 1
Roast poblano peppers over an open flame or under a broiler until skins are charred. Place in a plastic bag to steam for 10 minutes. Peel, make a slit down one side, and carefully remove seeds and membranes.
- 2
Stuff each pepper with shredded Oaxaca cheese.
- 3
Separate egg whites from yolks. Beat egg whites until stiff peaks form. Beat egg yolks until pale and thick.
- 4
Gently fold yolks into whites. Lightly dust the stuffed peppers with flour, then dip them into the egg batter, coating evenly.
- 5
Heat about 2 inches of vegetable oil in a deep skillet over medium-high heat. Carefully fry the battered peppers, turning gently, until golden brown on all sides.
- 6
While peppers fry, prepare the sauce: Boil tomatoes, onion, and garlic until soft. Blend with chicken broth, salt, and pepper until smooth. Simmer in a saucepan for 10 minutes.
- 7
Serve the fried chiles rellenos immediately, spooning warm tomato sauce over them. Garnish with fresh cilantro.
