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Chiles 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 cup of vegetable oil for frying
- 1/2 cup of tomato sauce
- 1/4 cup of chicken broth
- 1/4 cup of white onion, finely chopped
- 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. This should take about 10 minutes. Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 15 minutes. After steaming, peel off the charred skin, make a small slit down the side of each pepper, and remove the seeds and membranes.
- Stuff each pepper with 1/4 cup of shredded Oaxaca cheese, being careful not to overstuff.
- In a large bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks until thick and pale. Gently fold the egg yolks into the egg whites to create the batter.
- 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, making sure to coat it completely. Carefully place the coated pepper in the hot oil and fry until golden brown on all sides. This should take about 5 minutes per pepper. Remove the peppers from the oil and place them on a paper towel-lined plate to drain excess oil.
- In a saucepan, combine the tomato sauce, chicken broth, chopped onion, minced garlic, ground cumin, and dried oregano. Season with salt and pepper to taste. Simmer the sauce over low heat for 10 minutes.
- To serve, place a stuffed pepper on a plate and spoon the tomato sauce over the top. Enjoy your delicious Chiles Rellenos!
Chiles Rellenos, a classic Mexican dish, has a rich history dating back to the Spanish colonial era. The dish is believed to have originated in the city of Puebla, Mexico, where it was first created by nuns. The name "Chiles Rellenos" translates to "stuffed chilies," and the dish typically consists of roasted poblano peppers filled with a savory mixture, dipped in egg batter, and fried to perfection. The dish has since become a staple in Mexican cuisine, with variations found throughout the country. Today, some of the best Chiles Rellenos can be enjoyed in traditional Mexican restaurants in Puebla, where skilled chefs meticulously prepare the dish using authentic recipes and fresh, high-quality ingredients. The key to a delicious Chiles Rellenos lies in the balance of flavors and textures, with the perfect combination of tender, flavorful peppers and a well-seasoned filling. While the classic version features a savory meat or cheese filling, there are also creative alternatives, such as seafood or vegetarian options, that offer a unique twist on this beloved dish. Whether enjoyed as a comforting home-cooked meal or savored in a renowned Mexican eatery, Chiles Rellenos continue to delight food enthusiasts with their irresistible flavors and cultural significance.
60 min
4
350 calories
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