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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roasting the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally until the skin is blistered and blackened.
- 2
Preparing the Cheese Filling
While the peppers are roasting, grate the Monterey Jack cheese and set it aside. You can also add a pinch of salt and pepper to the cheese if desired.
- 3
Peeling the Peppers
Once the peppers are roasted, remove them from the oven and place them in a paper bag or cover them with a kitchen towel for about 10 minutes. This will help steam the skin and make it easier to peel. Once cooled, carefully peel off the outer skin and make a slit down one side of each pepper to remove the seeds.
- 4
Stuffing the Peppers
Stuff each peeled poblano pepper with the grated Monterey Jack cheese. Be generous, but avoid overstuffing to prevent the cheese from oozing out during cooking.
- 5
Preparing the Batter
In a large mixing bowl, beat the eggs until frothy. Gradually add the flour, milk, salt, and black pepper, mixing until smooth. The batter should be thick enough to coat the back of a spoon.
- 6
Frying the Peppers
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, dip each stuffed pepper into the batter, allowing any excess to drip off. Carefully place the battered peppers into the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy.
- 7
Serving the Dish
Remove the fried peppers from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve the chile rellenos warm, topped with tomato sauce.