Why you’ll love this recipe
Roasted poblano peppers stuffed with cheese, wrapped in a light egg batter, and served in tomato sauce.
What you’ll need
Everything is listed below so you can gather your ingredients before cooking.
Chiles Rellenos
Roasted poblano peppers stuffed with cheese, wrapped in a light egg batter, and served in tomato sauce.
Habibi Recipes
Chiles Rellenos
Prep Time40 Minutes
Cook Time30 Minutes
Serves6 Servings
Ingredients
- 6 large poblano peppers
- 12 oz Oaxaca or Monterey Jack cheese
- 5 eggs, separated
- ½ cup all-purpose flour
- 4 ripe tomatoes
- ¼ white onion
- 2 garlic cloves
- 1 cup chicken or vegetable broth
- Oil for frying
- Cilantro for serving
Instructions
- Char the poblanos over a flame or under the broiler, then steam in a covered bowl for 15 minutes.
- Peel the peppers, make a small slit in each, remove the seeds, and fill with cheese.
- Blend tomatoes, onion, garlic, and broth; simmer the sauce in a wide pan for 15 minutes.
- Beat egg whites to stiff peaks, fold in yolks, then dust the stuffed peppers lightly with flour.
- Coat each pepper in egg batter and fry until golden on all sides; drain well.
- Nestle the peppers in the tomato sauce, simmer for 5 minutes, and serve with cilantro.