Chiles Rellenos Recipe

 Chiles Rellenos Recipe

Hera's a simple recipe and guide for making Chiles Rellenos, a classic Mexican dish.

Ingredients:

1. 6 large poblano peppers

2. 1 cup shredded cheese (like Monterey Jack, Oaxaca, or queso fresco) or cooked ground meat

3. large eggs

4. 1 cup all-purpose flour

5. 1 teaspoon salt

6. Vegetable oil for frying

7. Toothpicks (optional, to seal the peppers)

For The Tomato Sauce:

1. 4 medium tomatoes, chopped

2. 1 small onion, finely chopped

3. 2 cloves garlic, minced

4. 1 cup chicken broth

5. 1 tablespoon olive oil

6. Salt and pepper to taste

7. 1 small jalapeno pepper, chopped (for extra heat)

Roast The Poblano Peppers:

1. Place thepoblano peppers on a baking sheet under the broiletr or directly on an open flame on a gas stove. Turn them occasionally until the skin is blackened and blistered all over.

2. Once roasted, place the peppers in a sealed plastic bag or cover with a kitchen towel to let them steam for 10-15 minutes. This makes peeling the skin easier.

3. Peel the charred skin off the peppers carefully. Cut a small slit down the side of each pepper and remove the seeds, keeping the stem intact.

Prepare The Filling:

1. Stuff the peppers with your choice of filling, shredded cheese for the classic version or cooked ground meat for a heartier option.

3. Seal the opening with toothpicks if necessary to keep the filling inside.

Make The Batter:

1. Separate the eggs into whites and yolks.

2. Beat the egg whites until stiff peaks form, then gently fold in the yolks.

3. Lightly coat each stuffed pepper with flour, shaking off the excess, then dip them into the egg batter until well-covered.

Fry The Peppers:

1. Heat about 1 inch of vegetable oil in a frying pan over medium-high heat.

2. Carefully fry each batter-coated pepper until golden brown on all sides. This usually takes 2-3 minutes per side. Drain on paper towels to remove excess oil.

Prepare The Tomato Sauce:

1. In a pan, heat olive oil and saute the onions and gralic until soft and fragrant.

2. Add the chopped tomatoes and jalapeno (if using), and cook for 10 minutes, stirring occasionally.

3. Add the chicken broth, season with salt and pepper, and simmer for another 10-15 minuts until the sauce thickens slightly.

Serve:

Pour the tomato sauce over the fried peppers and serve immediately. Chiles Rellenos are delicious with rice, bean, or warm tortillas on the side.

Tips:

1. You can adjust the filling to your preference by adding shredded chicken, brrf, or even vegetables.

2. If you want a spicier version, use spicier peppers or add some chili to the tomato sauce.

Enjoy your homemade Chiles Rellenos!