Chiles Rellenos de QuesoCheese-Stuffed Poblano Peppers
Roasted poblano peppers filled with cheese, coated in an egg batter, fried, and served with a simple tomato sauce.
Prep
35m
Cook
25m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Peppers
- 4pcsPoblano Chili
Filling
- 200gOaxaca Cheese (shredded)
Sauce
- 400gTomato Sauce
- 120gWhite Onion (finely chopped)
- 10gGarlic (finely chopped)
- 2gBlack Pepper
- 6gSalt
Batter
- 4pcsEgg White
- 4pcsEgg Yolk
- 60gAll-Purpose Flour
Frying
- 500mlCanola Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Roast the poblano chilies until blistered all over. Cover briefly, then peel carefully, cut a small slit in each poblano chili, and remove the seeds while keeping it intact.
- 02
Fill each poblano chili with the Oaxaca cheese and close the opening with a wooden pick if needed.
- 03
Warm the tomato sauce in a saucepan with the white onion, garlic, black pepper, and salt until the onion is tender and the sauce is slightly thickened.
- 04
Beat the egg whites to firm peaks, then fold in the egg yolks. Dust the filled poblano chilies with the all-purpose flour and coat in the egg batter.
- 05
Heat the canola oil to 175°C (350°F). Fry the filled peppers in batches until golden and the coating is cooked through, turning carefully.
- 06
Drain briefly, remove any wooden picks, and serve with the hot tomato sauce.
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