Indulge in the vibrant flavors of Mexico with our tantalizing Chiles Rellenos recipe. Crisp, charred poblano peppers stuffed with a savory filling, fried to golden perfection and served with a zesty homemade tomato sauce. Get ready to elevate your fiesta with this irresistible dish!

Ingredients:

  • 8 large poblano peppers
  • 1 lb ground beef or shredded chicken (optional)
  • 1 cup shredded cheese (such as Monterey Jack or Queso Fresco)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 4 large eggs, separated
  • 1 cup all-purpose flour
  • 1 cup vegetable oil, for frying

Tomato Sauce:

  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 large tomatoes, chopped (or 1 can of crushed tomatoes)
  • 1 tsp oregano
  • 1 tsp ground cumin
  • Salt and pepper, to taste

Instructions:

  1. Prepare the Peppers:
    • Preheat your oven to broil. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered on all sides (about 5-10 minutes).
    • Transfer the peppers to a bowl and cover with plastic wrap or place them in a sealed plastic bag. Let them steam for about 15 minutes, which will help loosen the skins.
    • Once cool, peel off the charred skins. Make a small slit down the side of each pepper and remove the seeds and membranes carefully, trying to keep the peppers intact.
  2. Prepare the Filling:
    • In a large skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and cook until softened about 5 minutes.
    • Add the garlic and cook for another minute.
    • If using meat, add the ground beef or shredded chicken to the skillet, breaking it up with a spoon, and cook until browned (for beef) or heated through (for chicken).
    • Stir in the cumin, chili powder, salt, and pepper. Remove from heat and let it cool slightly.
    • Mix in the shredded cheese.
  3. Stuff the Peppers:
    • Carefully spoon the filling into each prepared pepper, being careful not to tear the peppers. Set aside.
  4. Prepare the Batter:
    • In a medium bowl, beat the egg whites until stiff peaks form.
    • In another bowl, lightly beat the egg yolks. Gently fold the yolks into the whites.
    • Place the flour on a plate.
  5. Fry the Peppers:
    • Heat the vegetable oil in a large skillet over medium-high heat.
    • Dredge each stuffed pepper in the flour, shaking off any excess, then dip it into the egg batter, coating it completely.
    • Carefully place the peppers in the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Drain on paper towels.
  6. Prepare the Tomato Sauce:
    • In a medium saucepan, heat the oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
    • Add the garlic and cook for another minute.
    • Stir in the tomatoes, oregano, cumin, salt, and pepper. Bring to a simmer and cook until the sauce thickens slightly, about 15 minutes.
    • If you prefer a smoother sauce, you can blend it using an immersion blender or regular blender.
  7. Serve:
    • Pour the tomato sauce over the fried chiles rellenos and serve immediately.
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Enjoy your homemade Chiles Rellenos!