Chiles Rellenos
Poblano peppers stuffed with cheese, dipped in egg batter, and fried golden. A Mexican classic that's also good with a picadillo meat filling.
Ingredients
- 4 whole poblano peppers
- 8 oz Oaxacan cheese
- 4 whole eggs
- ½ cup all-purpose flour
- 1 cup vegetable oil
- 14 oz crushed tomatoes
- 2 whole chipotle in adobo
- 2 cloves garlic
- 1 tsp salt
How to Make It
- 1
Roast poblano peppers over gas flame or under broiler until blackened all over.
- 2
Place in a covered bowl 10 minutes to steam, then peel, making a slit along one side.
- 3
Carefully remove seeds and veins, keeping pepper intact.
- 4
Stuff each pepper with Oaxacan string cheese or Monterey Jack. Secure with a toothpick.
- 5
Separate eggs. Beat whites to stiff peaks. Fold in beaten yolks gently.
- 6
Heat 1 inch oil in skillet to 350°F.
- 7
Dust stuffed peppers lightly in flour, then dip in egg batter.
- 8
Fry 3-4 minutes per side until golden. Drain on paper towels.
- 9
Serve over a simple tomato-chipotle sauce with rice and beans.
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