Chile Rellenos

Roasted poblano peppers stuffed with melted cheese, dipped in fluffy egg batter, and fried until golden — served in tomato salsa.

Nutrition per serving

• 4 largePoblano peppers
• 2 cupsOaxaca or Chihuahua cheese
• 4Eggs
• 1/2 cupAll-purpose flour
• 6Roma tomatoes
• 1/2Onion
• 2 clovesGarlic
• 1/2 cupChicken broth
• for fryingVegetable oil
• to tasteSalt

1. 1

   Roast poblanos directly over a flame or under the broiler until charred all over.

2. 2

   Place in a plastic bag to steam for 10 minutes. Peel off the skin carefully.

3. 3

   Make a small slit in each pepper and gently remove seeds, keeping the pepper intact.

4. 4

   Stuff each pepper generously with cheese. Secure with a toothpick if needed.

5. 5

   Separate eggs. Beat whites to stiff peaks, then fold in yolks and a pinch of flour.

6. 6

   Dust stuffed peppers lightly with flour.

7. 7

   Dip each pepper into the egg batter, coating completely.

8. 8

   Fry in hot oil until golden on all sides. Drain on paper towels.

9. 9

   Make salsa: blend roasted tomatoes, onion, garlic, and broth. Simmer 10 minutes.

10. 10

    Serve chiles rellenos on a pool of warm tomato salsa.

💡 Tips for Chile Rellenos

• • Let meat rest for 5 minutes after cooking to keep it juicy.
• • Use room-temperature eggs for more even cooking and better volume.
• • Don't let garlic burn — add it after other aromatics and cook briefly.
• • Pound chicken to even thickness for uniform cooking.

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