Chiles Rellenos Recipe

Chiles Rellenos Directions

1. 1

   Prepare the Peppers

   Preheat your oven to 375°F (190°C). Roast the poblano peppers on a baking sheet for about 20 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven and let them cool. Once cool, peel off the skins and make a slit on one side of each pepper to remove the seeds.

2. 2

   Make the Filling

   In a skillet over medium heat, add a little oil and sauté the chopped onion and minced garlic until softened. Add the ground beef or turkey, cumin, paprika, salt, and black pepper. Cook until the meat is browned and fully cooked. Remove from heat and stir in half of the shredded cheddar and Monterey Jack cheese.

3. 3

   Stuff the Peppers

   Carefully stuff each roasted pepper with the meat and cheese mixture. Place the stuffed peppers in a baking dish.

4. 4

   Prepare the Batter

   In a bowl, beat the eggs until frothy. In another bowl, place the flour. Dip each stuffed pepper first in the flour, then in the beaten eggs, coating them fully.

5. 5

   Fry the Peppers

   Heat the cooking oil in a large skillet over medium-high heat. Fry the battered peppers in batches until golden brown on all sides. Remove and drain on paper towels.

6. 6

   Bake and Serve

   Pour the tomato sauce over the fried peppers in the baking dish. Top with the remaining cheese and bake for 15-20 minutes until the cheese is melted and bubbly. Serve hot.