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Chile Rellenos
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
- 1/2 cup of vegetable oil
- 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 ground cumin
- 1/2 teaspoon of dried oregano
- Salt and pepper to taste
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, then close the opening with a toothpick.
- In a shallow dish, whisk the egg whites until stiff peaks form. In another shallow dish, place the flour. In a third shallow dish, lightly beat the egg yolks.
- Heat the vegetable oil in a large skillet over medium-high heat. Dip each stuffed pepper into the flour, then into the egg yolks, and finally into the egg whites, ensuring they are fully coated. Carefully place the coated peppers in the hot oil and fry until golden brown on all sides, about 5 minutes. Remove from the oil and drain on paper towels.
- In a separate saucepan, combine the tomato sauce, chicken broth, chopped onion, minced garlic, ground cumin, dried oregano, salt, and pepper. Simmer for 10 minutes, then pour the sauce over the fried chile rellenos.
- Serve the chile rellenos hot, with rice and beans if desired. Enjoy!
Chile Rellenos, a beloved Mexican dish, has a rich history dating back to the Spanish colonial period. The name translates to "stuffed chilies," and the dish typically features roasted poblano peppers filled with cheese, meat, or seafood, dipped in egg batter, and fried to perfection. This culinary gem has evolved over centuries, with various regions in Mexico adding their own unique twists. Some renowned chefs, like Puebla's iconic Chef Eduardo Garcia, have elevated the dish to new heights with innovative fillings and sauces. Today, the best Chile Rellenos can be savored in authentic Mexican eateries across the country, where the key lies in achieving the perfect balance of smoky, spicy, and savory flavors. For a twist, consider the alternative method of baking the stuffed peppers for a healthier take on this classic dish.
50 min
4
350 calories
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