Chiles Rellenos is a classic Mexican dish featuring poblano peppers stuffed with cheese and often other ingredients, then coated in a flavorful tomato sauce. A step-by-step guide on how to make Chiles Rellenos:
Ingredients:
For the Stuffed Poblano Peppers:
- 4 large poblano peppers
- 2 cups shredded cheese (queso fresco, queso Oaxaca, or any melting cheese of your choice)
- 1/2 cup crumbled queso fresco (for garnish)
- 1 cup all-purpose flour
- 4 large eggs, separated
- Vegetable oil, for frying
- Salt, to taste
For the Tomato Sauce:
- 4 large tomatoes
- 1/2 onion, roughly chopped
- 2 garlic cloves
- 1/4 cup chicken or vegetable broth
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions:
For the Stuffed Poblano Peppers:
1. Roast the Poblano Peppers:
- Place the poblano peppers on a hot, dry skillet or open flame. Roast them, turning occasionally, until the skin is charred and blistered. This will take about 5-7 minutes.
- Place the roasted peppers in a plastic bag or a covered bowl to sweat for about 10-15 minutes. This will make it easier to remove the skin.
2. Peel and De-Seed:
- Once the peppers have sweated, remove them from the bag and carefully peel off the charred skin.
- Make a small vertical incision near the stem end of each pepper and carefully remove the seeds and membranes without splitting the pepper open.
3. Stuff the Peppers:
- Carefully stuff each pepper with the shredded cheese, taking care not to overfill. You can use a toothpick to secure the seam if needed.
4. Dredge in Flour:
- In separate bowls, place the flour and egg whites.
- Carefully roll each stuffed pepper in the flour to coat it evenly.
5. Whip the Egg Whites:
- Whip the egg whites until they form stiff peaks.
6. Fold in Egg Yolks:
- Gently fold the egg yolks into the whipped egg whites.
7. Dip and Fry:
- Dip each flour-coated pepper into the egg mixture, ensuring it's well-coated.
- In a deep skillet or pan, heat vegetable oil over medium-high heat.
- Carefully place the coated pepper into the hot oil and fry until it's golden brown on all sides. Use tongs to turn the pepper.
8. Drain and Serve:
- Once the pepper is golden brown, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil.
For the Tomato Sauce:
9. Prepare the Tomato Sauce:
- In a blender, combine the tomatoes, chopped onion, garlic, broth, dried oregano, salt, and pepper. Blend until you have a smooth sauce.
10. Simmer the Sauce:
- Pour the tomato sauce into a saucepan and simmer over low heat for about 10-15 minutes, or until it thickens slightly.
To Serve:
11. Plate the Chiles Rellenos:
- Place the fried, stuffed poblano pepper on a serving plate.
12. Top with Sauce and Queso Fresco:
- Spoon the tomato sauce over the pepper, and garnish with crumbled queso fresco.
13. Serve Hot:
- Serve your Chiles Rellenos immediately, and enjoy this delicious and satisfying Mexican dish.
Chiles Rellenos can be served with rice, beans, or warm tortillas, making it a complete and hearty meal.