Description
Chiles Rellenos are a mouthwatering delight featuring roasted poblano peppers stuffed with creamy cheese. This dish is perfect for gatherings or cozy dinners, promising to impress every palate.
Ingredients
Scale
- 4 large Poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs, separated
- 1 cup all-purpose flour
- 1 cup vegetable oil (for frying)
- 1 cup tomato sauce (homemade or store-bought)
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F (230°C). Roast the poblano peppers on a baking sheet for about 20 minutes until blistered.
- Remove the peppers and place them in a plastic bag for about 10 minutes to steam, then peel off the skin gently.
- In a bowl, combine the shredded cheese with salt and pepper.
- Carefully stuff each peeled pepper with the cheese mixture without overfilling.
- In another bowl, beat egg whites until stiff peaks form. Whisk egg yolks and flour together until smooth; gently fold in the beaten egg whites.
- Heat vegetable oil in a deep skillet over medium-high heat. Dip each stuffed pepper into the batter, then fry until golden brown on all sides (about 3 to 5 minutes per pepper).
- Drain on paper towels and serve immediately with tomato sauce.
Notes
- Customize fillings by adding cooked quinoa or sautéed vegetables for added nutrition.
- Use different cheese blends to surprise your guests with unique flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 290
- Sugar: 3g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 120mg