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Prepare the Peppers:
Preheat your broiler. Place poblano peppers on a baking sheet and broil, turning occasionally, until the skin is charred and blistered (about 10 minutes).
Remove from the oven and place peppers in a plastic bag or covered bowl to steam for 10 minutes.
Peel off the charred skin, making a small slit along the side of each pepper and carefully remove the seeds. Set aside.
Prepare the Filling:
Stuff each pepper with shredded cheese.
Prepare the Batter:
In a small bowl, mix flour with a pinch of salt.
In a separate bowl, beat egg whites with a hand mixer or stand mixer until stiff peaks form.
In another bowl, whisk egg yolks with baking powder and salt. Gently fold the egg yolk mixture into the beaten egg whites until just combined.
Fry the Peppers:
Heat vegetable oil in a large skillet over medium heat.
Dredge each stuffed pepper in flour, then dip in the egg batter, coating completely.
Carefully place the battered peppers in the hot oil and fry until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the Tomato Sauce (optional):
In a small saucepan, heat vegetable oil over medium heat.
Add onion and garlic, cooking until onion is translucent.
Stir in diced tomatoes, cumin, oregano, salt, and pepper. Simmer for 10 minutes.
Serve:
Serve the Chile Rellenos hot, with optional tomato sauce on top or on the side.
Prep Time: 20 minutes
Cook Time: 30 minutes
Kcal: 300 per serving (2 peppers)
Tips:
For a milder flavor, use Anaheim peppers instead of poblanos.
Serve with a side of rice and beans for a complete meal.
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