Chiles Rellenos
Roasted poblano peppers stuffed with cheese or meat, battered, and fried.
Contains common allergens
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Instructions
- 1
Roast Peppers: Place the poblano peppers directly over a gas flame or under a broiler. Turn them frequently with tongs until the skins are completely blistered and blackened all over (about 10 minutes).
- 2
Steam and Peel: Transfer the charred peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes. Gently rub off the charred skins with a paper towel. Make a small slit down the side and carefully remove the seeds.
- 3
Stuff Peppers: Gently place 1-2 thick batons of Monterey Jack cheese inside each pepper. Be careful not to tear the flesh. Use a toothpick to secure the slit closed if necessary.
- 4
Whip Egg Batter: In a clean bowl, beat the egg whites with a hand mixer on high speed until stiff peaks form. Gently fold in the egg yolks until the batter is light, fluffy, and uniform in color.
- 5
Dredge and Fry: Heat the vegetable oil in a deep skillet to 350°F (175°C). Roll each stuffed pepper in flour, shaking off the excess, then dip it into the fluffy egg batter. Carefully lower into the hot oil and fry for 2-3 minutes per side until golden brown.
- 6
Serve: Drain the fried peppers briefly on paper towels. Serve immediately, smothered in warm, savory tomato sauce.
Plan it in Listahan
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