Chile Rellenos Recipe

Preparation Directions

1. 1

   Roast the Peppers

   Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them in the oven until the skin is blistered and charred, about 15-20 minutes. Remove from the oven and place them in a bowl covered with plastic wrap to steam for 10 minutes.

2. 2

   Prepare the Filling

   Once the peppers are cool enough to handle, peel off the charred skin. Make a slit down the side of each pepper and remove the seeds. Stuff each pepper with Monterey Jack cheese.

3. 3

   Make the Batter

   In a mixing bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In another bowl, whisk together the egg yolks, milk, flour, salt, and ground black pepper until smooth. Carefully fold in the beaten egg whites.

4. 4

   Fry the Peppers

   Heat the vegetable oil in a large skillet over medium heat. Dip each stuffed pepper into the batter, allowing excess to drip off, then carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.

5. 5

   Serve

   Serve the chile rellenos with warmed tomato sauce and a sprinkle of cumin on top.