Chiles Rellenos
Mexican
Chiles Rellenos are a traditional Mexican dish consisting of roasted poblano peppers stuffed with cheese, dipped in batter, and fried until crispy and golden brown. They are flavorful and comforting, perfect for a delicious dinner or festive gathering.
Ingredients
- 4 large poblano peppers
- 8 oz Oaxaca cheese, cut into strips
- 1 cup all-purpose flour
- 4 large eggs, separated
- 1 cup vegetable oil for frying
- Salt and pepper to taste
- Salsa and fresh herbs for garnish
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place the peppers in a plastic bag and let them sweat for 10 minutes. Peel off the skin, make a slit down the side of each pepper, and remove the seeds.
- Stuff each pepper with strips of Oaxaca cheese, being careful not to overfill.
- In a bowl, whisk the egg whites until stiff peaks form. In another bowl, whisk together the egg yolks and flour until smooth. Gently fold the egg whites into the egg yolk mixture.
- Heat the oil in a large skillet over medium-high heat. Dip each stuffed pepper into the egg batter, making sure it is well coated, and carefully place it in the hot oil. Fry until golden brown on all sides.
- Remove the chiles rellenos from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the chiles rellenos hot, garnished with salsa and fresh herbs. Enjoy!