Chile Relleno Recipe

Chile Relleno Directions

1. 1

   Roast the poblano peppers over an open flame or under a broiler, turning until the skins are blistered and blackened on all sides.

2. 2

   Place peppers in a sealed bag or cover with a towel to steam for 10 minutes. Peel off the charred skins, remove seeds and membranes, and pat dry.

3. 3

   In a bowl, mix the shredded Monterey Jack cheese with crumbled queso fresco; set aside.

4. 4

   Cut a slit along the side of each pepper and gently stuff with cheese mixture. If needed, secure with toothpicks.

5. 5

   In a separate bowl, whisk the eggs. Beat the whites until stiff peaks form, then fold in the yolks with a pinch of salt.

6. 6

   Whisk in the flour a little at a time to the egg mixture to create a light batter. The batter should coat the back of a spoon.

7. 7

   Heat oil in a deep skillet over medium-high heat. Dip each stuffed pepper into the batter, letting excess drip off, and carefully place in hot oil. Fry until golden all over, turning as needed. Remove and drain on paper towels.

8. 8

   Make the sauce: in a saucepan, sauté the onion and garlic in a tablespoon of oil until translucent. Add tomato sauce, cumin, and simmer 8-12 minutes. Season with salt to taste.

9. 9

   Serve the fried rellenos with warm sauce spooned over or on the side. Garnish with cilantro if desired.