Chile Rellenos Recipe
Deliciously stuffed poblano peppers filled with a savory blend of cheese and spices, then battered and fried to golden perfection.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Preparing 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, cut a slit down one side, and remove the seeds.
- 2
Stuffing the Peppers
Stuff each pepper with cheese, ensuring they are filled but not overstuffed. Set aside.
- 3
- 4
Frying the Peppers
Heat vegetable oil in a large skillet over medium-high heat. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place it in the hot oil. Fry until golden brown and crispy, about 3-4 minutes per side.
- 5
Preparing the Sauce
In another saucepan, heat the tomato sauce with minced garlic and diced onion. Simmer for about 10 minutes until the sauce thickens.
- 6
Serving
Place the fried peppers on a serving plate, top with the tomato sauce, and garnish as desired.
