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Ingredients
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Ingredients for Chile Relleno
Method
Directions for Chile Relleno
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin. Make a slit along one side and remove the seeds carefully.
- 2
Stuff the Peppers
Fill each pepper with shredded cheese, using about 1/2 cup of cheese per pepper. Press gently to close the pepper.
- 3
- 4
Coat the Peppers
Dredge each stuffed pepper in flour, shaking off the excess. Dip the peppers into the batter until fully coated.
- 5
Fry the Peppers
Heat the vegetable oil in a frying pan over medium-high heat. Fry the battered peppers until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 6
Prepare the Sauce
In a saucepan, heat the tomato sauce over medium heat until warm. Season with salt and pepper to taste.
- 7
Serve
Place the fried chile rellenos on a serving plate, top with warm tomato sauce, and garnish with fresh cilantro. Serve hot.
