Authentic Mexican Chiles Rellenos

Ingredients

Cilantro

1/4 cup, chopped

Salt

1 teaspoon, or to taste

Pepper

1/2 teaspoon, or to taste

Cumin

1/2 teaspoon

Garlic powder

1/2 teaspoon

Tomato sauce

2 cups

Vegetable oil

1 cup, for frying

Milk

1/2 cup

Eggs

2

All-purpose flour

1/2 cup

Monterey Jack cheese

2 cups, shredded

Poblano peppers

4 large

Instructions

1. Preheat the broiler. Arrange the poblano peppers on a baking sheet and broil until their skins are charred, turning them occasionally for even roasting. Once charred, remove from the oven and let them cool.
2. Once the peppers are cool enough to handle, gently peel off the charred skins. Make a small slit lengthwise on each pepper and carefully remove the seeds and membranes, being careful not to tear the peppers.
3. Stuff each pepper with generous amounts of shredded Monterey Jack cheese, but avoid overfilling to prevent splitting during frying.
4. In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, whisk together the eggs and milk until well combined.
5. Heat the vegetable oil in a large skillet over medium heat. The oil should be enough to cover at least half of the pepper height.
6. Dip each stuffed pepper first into the flour mixture, ensuring all sides are coated, then into the egg mixture, allowing any excess to drip off.
7. Carefully place the coated peppers into the hot oil and fry until golden brown and crispy, turning occasionally. Once done, remove from the oil and drain on paper towels.
8. While the peppers are frying, prepare the sauce. In a separate saucepan, mix the tomato sauce, garlic powder, cumin, salt, and pepper. Heat over medium heat until warmed through.
9. Serve the fried Chiles Rellenos drizzled with the warm tomato sauce and garnish with fresh cilantro. Enjoy this authentic Mexican treat!