Chiles Rellenos

Cuisines

Best for

Recipe

Ingredients

3	poblano peppers
1 cup	Monterey Jack cheese, shredded
1 cup	Queso Fresco, crumbled
1/2 cup	all-purpose flour
3	large eggs, separated
1 cup	vegetable oil
1 cup	tomato sauce
1 clove	garlic, minced
1/4 teaspoon	ground cumin
1/4 teaspoon	salt
1/4 teaspoon	black pepper

Instructions

1. 1 Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered.
2. 2 Place the roasted peppers in a plastic bag or cover with a damp cloth for about 10 minutes to steam.
3. 3 Carefully peel the skins off the peppers, then make a small slit to remove the seeds and membranes.
4. 4 Mix the Monterey Jack cheese and Queso Fresco together, and stuff each pepper with the cheese mixture.
5. 5 In a bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks and gently fold them into the egg whites.
6. 6 Heat the vegetable oil in a large skillet over medium-high heat.
7. 7 Dust each stuffed pepper with flour, then dip into the egg batter to coat.
8. 8 Fry the peppers in the hot oil until golden brown on all sides, about 3-4 minutes per side.
9. 9 Remove the peppers from the oil and drain on paper towels.
10. 10 In a saucepan, combine the tomato sauce, garlic, cumin, salt, and black pepper. Simmer for 5 minutes.
11. 11 Serve the chiles rellenos topped with the warm tomato sauce.