Chiles Rellenos Recipe

Preparation and Cooking

1. 1

   Prepare the Chiles

   Roast the poblano chiles over an open flame or in the oven until the skin is blistered. Place in a plastic bag to steam for about 10 minutes, then peel off the skin carefully.

2. 2

   Stuff the Chiles

   Once peeled, make a slit in each chile and remove the seeds. Stuff each chile with shredded cheese. Set aside.

3. 3

   Make the Batter

   Separate the egg whites and yolks. Beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with flour, salt, and pepper. Gently fold the egg whites into the yolk mixture.

4. 4

   Fry the Chiles

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

5. 5

   Cook the Rice and Beans

   Cook the rice according to package instructions. Heat the beans in a saucepan over medium heat, adding diced onion and minced garlic if desired.

6. 6

   Serve

   Plate the chiles rellenos alongside the rice and beans. Enjoy!