Teresa's Recipes
Authentic Mexican Chiles Rellenos
Transport your taste buds to the heart of Mexico with this traditional Chiles Rellenos recipe. These stuffed poblano peppers are a culinary delight, filled with molten Monterey Jack cheese, then dipped in a fluffy egg batter and fried to a crispy golden perfection. The final touch is a fragrant tomato sauce seasoned with garlic, cumin, and a hint of cilantro for that authentic Mexican flavor. A bite into these Chiles Rellenos is a sublime experience of contrasting textures and rich, complex flavors.
Ingredients
- 1/4 cup, chopped Cilantro
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Pepper
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic powder
- 2 cups Tomato sauce
- 1 cup, for frying Vegetable oil
- 1/2 cup Milk
- 2 Eggs
- 1/2 cup All-purpose flour
- 2 cups, shredded Monterey Jack cheese
- 4 large Poblano peppers
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Calories: 550
- Fat: 35g
- Carbs: 35g
- Protein: 25g
- Sodium: 1200mg
- Sugar: 6g
Instructions
- 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.
- 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.
- Stuff each pepper with generous amounts of shredded Monterey Jack cheese, but avoid overfilling to prevent splitting during frying.
- In a shallow dish, combine the flour, salt, and pepper. In another shallow dish, whisk together the eggs and milk until well combined.
- 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.
- 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.
- 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.
- 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.
- Serve the fried Chiles Rellenos drizzled with the warm tomato sauce and garnish with fresh cilantro. Enjoy this authentic Mexican treat!
Tips
- For a variation, you can add cooked shredded chicken, beef, or pork to the cheese stuffing. You can also use different types of cheese for a different flavor profile.