Chiles Rellenos is a traditional Mexican dish consisting of large mild green peppers, typically Poblano peppers, that are stuffed with cheese or a mixture of cheese and meat, then battered and deep-fried until golden brown. The peppers are often served with a tomato-based sauce or salsa on top.
Recipe for Chiles Rellenos that you can try at home:
Ingredients:
6 large poblano peppers
1 cup shredded Oaxaca cheese or queso fresco
1/2 onion, diced
1 garlic clove, minced
1/2 cup flour
4 eggs, separated
Salt and pepper to taste
Oil for frying
For the sauce:
2 cups diced tomatoes
1/2 onion, diced
1 garlic clove, minced
1/2 cup chicken or vegetable broth
Salt and pepper to taste
Instructions:
Preheat the broiler to high. Place the poblano peppers on a baking sheet and broil until the skin is charred and blistered, turning occasionally to ensure even charring.
Remove the peppers from the broiler and place them in a bowl. Cover with a towel and let them steam for 10-15 minutes.
Remove the skin from the peppers, leaving the stems intact. Make a small slit in the side of each pepper and carefully remove the seeds.
In a medium bowl, mix together the cheese, diced onion, and minced garlic. Stuff each pepper with the cheese mixture, being careful not to overfill them.
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, whisk together the egg yolks and flour until smooth.
Gently fold the egg yolk mixture into the egg whites until just combined.
Heat about 1/2 inch of oil in a large skillet over medium-high heat.
Dip each pepper into the egg mixture, coating it evenly.
Carefully place the coated peppers in the hot oil and fry until golden brown on both sides.
Remove the peppers from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
To make the sauce, combine the diced tomatoes, diced onion, minced garlic, and chicken or vegetable broth in a saucepan. Season with salt and pepper to taste.
Bring the sauce to a simmer over medium heat and cook for 10-15 minutes, or until the vegetables are tender.
Serve the chiles rellenos hot, topped with the tomato sauce. Enjoy!
Note: If you prefer a less spicy version, you can substitute Anaheim or bell peppers for the poblano peppers.
