Chiles Rellenos
Charred, peeled poblano peppers stuffed with cheese and coated in a whipped egg-white batter before frying — the airy capeado batter, not a pancake or tempura mix, is what makes these genuinely Mexican.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 6 poblano peppers
- 2 cups queso fresco or Oaxaca cheese, sliced into sticks
- 4 eggs, separated
- 1/2 cup all-purpose flour, plus more for dredging
- Oil, for frying
- 3 tomatoes
- 1/2 onion
- 1 clove garlic
- Salt, to taste
Steps
- Char the poblanos directly over a flame or under a broiler until blackened all over, then steam in a covered bowl for 10 minutes and peel off the skins.
- Make a slit in each pepper and carefully remove the seeds, keeping the pepper otherwise intact.
- Stuff each pepper with a portion of the cheese.
- Blend the tomatoes, onion, and garlic, then simmer into a smooth salsa ranchera. Season with salt and keep warm.
- Beat the egg whites to stiff peaks, then gently fold in the egg yolks.
- Dredge each stuffed pepper lightly in flour, then dip in the egg batter to coat fully.
- Fry in hot oil until golden on all sides, then drain and serve warm, topped with the tomato sauce.