Description
Chile Rellenos are stuffed peppers that highlight the rich culinary heritage of Mexico, featuring a blend of cheese and a crispy batter.
Ingredients
- 4 Poblano peppers (or other suitable peppers)
- 1 cup Queso Oaxaca or Monterey Jack cheese, shredded
- 4 large eggs
- 1/2 cup all-purpose flour
- Salt to taste
- Oil for frying
Instructions
- Roast the peppers over an open flame or under a broiler until their skins blister and char.
- Place the roasted peppers in a sealed bag to steam for about 10 minutes, making it easier to peel the skins.
- After peeling, make a slit down one side of each pepper and remove seeds and veins.
- Stuff the peppers with shredded cheese, being careful not to overstuff.
- In a bowl, beat the egg whites until stiff peaks form, then gently fold in the egg yolks and a pinch of salt.
- Heat oil in a skillet over medium heat. Dip each stuffed pepper in the batter and fry until golden brown, turning carefully for even cooking.
- Serve hot with sides like Salsa Ranchera, beans, rice, and fresh salad.
Notes
Serve immediately for the best texture and flavor. This dish is great for sharing with family and friends.