Chiles Rellenos
Roasted poblano peppers are stuffed with melty cheese, dipped in a light egg batter, and fried until golden, then simmered briefly in a simple tomato sauce.
Why You'll Love This
- Classic smoky roasted poblano flavor
- Light, puffy fried egg batter
- Melty cheese center in every bite
Ingredients
- 6large poblano peppers
- 8 ouncesOaxaca or Monterey Jack cheese, cut into thick sticks
- 1/2 cupall-purpose flour, for dredging, plus 3 tablespoons for the batter
- 4large eggs, separated
- 1/4 teaspooncream of tartar
- 1 cupvegetable oil, for frying
- 1 tablespoonolive oil
- 1/2small white onion, diced
- 2 clovesgarlic, minced
- 1 (28 ounce) canwhole peeled tomatoes, with juices
- 1/2 cupchicken or vegetable broth
- 1 teaspoonkosher salt, plus more to taste
- 2 tablespoonschopped fresh cilantro, for garnish
- 1/4 cupMexican crema, for serving
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Char the poblano peppers directly over a gas flame or under a broiler, turning occasionally, until the skins are blackened and blistered all over, 8 to 10 minutes.
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