Teresa's Recipes
Chiles Rellenos
Chiles Rellenos is a beloved traditional Mexican dish that showcases the rich flavors of roasted poblano peppers. Stuffed with gooey Monterey Jack cheese and enveloped in a light, crispy egg batter, these peppers are a delightful balance of heat and savory goodness. Often served with zesty salsa and garnished with fresh cilantro, this dish is a celebration of Mexican culinary heritage. Perfect for family gatherings or a cozy dinner at home, Chiles Rellenos brings warmth and comfort to the table.
Ingredients
- 4 large Poblano peppers
- 2 cups, shredded Monterey Jack cheese
- 1/2 cup All-purpose flour
- 4, separated Eggs
- 1/4 cup Milk
- 1/2 teaspoon Salt
- for frying Vegetable oil
- for garnish Fresh cilantro
- for serving Salsa
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Calories: 350
- Fat: 25g
- Carbs: 20g
- Protein: 15g
- Sodium: 400mg
- Sugar: 3g
Instructions
- Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skins are charred and blistered, turning occasionally, about 10-15 minutes. Remove from the oven and let cool.
- Once cooled, carefully peel off the charred skins from the peppers. Make a small slit lengthwise on each pepper and remove the seeds and membranes with a spoon or knife.
- Stuff each pepper generously with the shredded Monterey Jack cheese, ensuring they are well-filled but not overflowing.
- In a shallow dish, whisk together the flour and a pinch of salt. In another shallow dish, beat the egg whites until stiff peaks form, then gently fold in the egg yolks and milk until just combined.
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Dip each stuffed pepper into the flour mixture, coating it evenly. Then dip it into the egg mixture, making sure it is well-coated.
- Carefully place the coated pepper into the hot oil and fry until golden brown on all sides, about 4-5 minutes. Remove from the oil and drain on a paper towel-lined plate.
- Serve the Chiles Rellenos hot with salsa on the side. Garnish with fresh cilantro for a burst of flavor.
- Enjoy this delicious dish with a side of Mexican rice or refried beans for a complete meal!
Tips
- For a spicier version, consider using jalapeño or serrano peppers instead of poblanos.
- You can also experiment with different cheeses, such as Oaxaca or queso fresco, for a unique flavor profile.
- To make the dish lighter, you can bake the stuffed peppers instead of frying them; just brush them with a little oil and bake at 375°F (190°C) for about 20 minutes or until golden.