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Chile Relleno
Created by: Howcan Team
Ingredients
- 4 large poblano peppers
- 1 cup of shredded Oaxaca cheese
- 1/2 cup of all-purpose flour
- 4 eggs, separated
- 1 cup of vegetable oil for frying
- 1 cup of tomato sauce
- 1/2 cup of chicken broth
- 1/4 cup of chopped onion
- 2 cloves of garlic, minced
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of salt
Instructions
- Preheat the broiler in your oven. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered, about 10 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 15 minutes. Peel off the charred skin, make a small slit in the side of each pepper, and remove the seeds.
- Stuff each pepper with 1/4 cup of shredded Oaxaca cheese, being careful not to tear the peppers.
- In a small bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks until thick and pale. Gently fold the egg yolks into the egg whites.
- Heat the vegetable oil in a large skillet over medium-high heat. Dredge each stuffed pepper in flour, then dip it into the egg batter, coating it completely. Carefully place the peppers in the hot oil and fry until golden brown on all sides, about 5 minutes. Remove the peppers from the oil and place them on a paper towel-lined plate to drain.
- In a separate saucepan, combine the tomato sauce, chicken broth, chopped onion, minced garlic, dried oregano, and salt. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
- To serve, spoon some of the tomato sauce onto each plate and place a chile relleno on top. Enjoy!
Chile Relleno, a traditional Mexican dish, has a rich history dating back to the Spanish colonial period. The dish consists of roasted poblano peppers stuffed with cheese, meat, or seafood, dipped in egg batter, and fried to perfection. This culinary gem has evolved over the years, with various regions in Mexico adding their own unique twist. Renowned chefs like Rick Bayless and Diana Kennedy have popularized this dish, and it has become a staple in Mexican cuisine. Today, the best Chile Relleno can be found in authentic Mexican restaurants across the country, with the key to a perfect dish lying in the balance of flavors and the quality of the peppers. For a unique twist, some chefs also grill the peppers instead of frying them, adding a smoky flavor to the dish. Whether enjoyed as a standalone dish or as part of a larger meal, Chile Relleno continues to delight food enthusiasts with its bold flavors and rich history.
50 min
4
350 calories
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