Chile Rellenos
Chile rellenos are stuffed poblano peppers dipped in a egg batter and fried until golden brown. They are typically stuffed with cheese but may also contain meat and rice. They are one of my favorite Mexican dishes!
Ingredients
For the Chile Rellenos:
6 large poblano peppers
8 ounces of Queso Fresco or Mozzarella
3 eggs
1/2 cup of flour
salt to taste
oil for frying
For the sauce:
6 roma tomatoes
1/2 onion
4 cloves of garlic
1 jalapeño
cilantro
salt
1 teaspoon of olive oil
Directions
For the Chile Rellenos:
Roast your peppers by either placing them in a cast iron pan on high heat or placing them directly on a flame. You want to char the sides until they are black or discolored.
Place your charred peppers in a plastic zip lock bag and allow them to cool for a few minutes.
Peel off the charred skin of the pepper. Then cut a sliver in your pepper and remove the seeds.
Cut long thick slices of cheese and place them inside the pepper. Use a toothpick to close your pepper.
Add your oil to a saucepan over medium low heat.
To make the batter for your peppers, separate the egg whites from the yolks in 2 separate bowls. Then use a hand mixer to beat the egg whites until light and fluffy. Next, slowly combine the egg yolks to the egg white mixture.
Coat your peppers into the flour and then dip them in the egg mixture.
Fry the peppers for 3 minutes on each side or until golden brown.
Transfer to a paper towel to drain the oil and then serve immediately. You can top them with the salsa, sour cream, cilantro or more cheese.
For the salsa:
Add the tomatoes, onion, garlic, cilantro, jalapeño and salt to a blender and blend until smooth.
Heat olive oil in a saucepan over medium heat and bring your salsa to a boil.
Reduce heat to low and let simmer for 8 - 10 minutes.
