Special Lunch #7 Recipe

Preparation Steps

1. 1

   Prepare the Chile Rellenos

   Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place them in a plastic bag for 10 minutes to steam, then peel off the skins. Carefully make a slit in each pepper and remove the seeds. Stuff each pepper with shredded cheese.

2. 2

   Make the Batter

   In a bowl, beat the eggs until fluffy. In another bowl, combine the flour, salt, and black pepper. Dip each stuffed pepper first in the flour, then in the egg mixture.

3. 3

   Fry the Peppers

   Heat vegetable oil in a deep skillet over medium heat. Fry the battered peppers until they are golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

4. 4

   Serve the Tostada

   Place the tostada on a plate. Top with your choice of toppings such as refried beans, lettuce, salsa, or avocado.

5. 5

   Assemble the Dish

   Serve the crispy chile rellenos alongside the tostada and a side of cooked rice. Drizzle the tomato sauce over the chile rellenos if desired.