A traditional favorite
Chiles Rellenos
Roasted poblano peppers are filled with cheese, coated in a light egg batter, and served in a simple tomato sauce.
Step by step
Method
- 1
Roast the poblanos until blistered. Cover for 10 minutes, peel carefully, and make one lengthwise slit in each.
- 2
Remove the seeds without tearing the peppers, fill with cheese, and close with toothpicks if needed.
- 3
Blend tomatoes, onion, garlic, and broth. Simmer the sauce for 15 minutes and season with salt.
- 4
Beat egg whites to stiff peaks, fold in yolks and flour, then lightly dust each stuffed pepper with flour.
- 5
Coat the peppers in batter and fry until golden. Drain, place in the warm tomato sauce, and serve.
Choose straight, broad poblano peppers; they are easier to fill and keep closed while frying.
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