Chiles Rellenos Recipe

Preparation Steps

1. 1

   Prepare the Peppers

   Roast the poblano peppers over an open flame or under a broiler until the skins are blistered and charred. Place them in a plastic bag to steam for about 10 minutes, then peel off the skins and remove the seeds.

2. 2

   Stuff the Peppers

   Fill each pepper with cheese, ensuring they are well-stuffed. Set aside.

3. 3

   Make the Batter

   In a bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In another bowl, whisk the egg yolks with flour, salt, and black pepper. Gently fold the egg whites into the yolk mixture until just combined.

4. 4

   Fry the Peppers

   Heat the vegetable oil in a large skillet over medium heat. Dip each stuffed pepper in the batter, allowing excess to drip off. Carefully place the peppers in the hot oil and fry until golden brown on all sides. Remove and drain on paper towels.

5. 5

   Prepare the Sauce

   In a saucepan, heat a little oil and sauté the diced onion and minced garlic until translucent. Add the tomato sauce and simmer for about 10 minutes. Season with salt and pepper to taste.

6. 6

   Serve

   Place the fried chiles rellenos on a serving plate, top with the tomato sauce, and garnish with chopped cilantro. Serve hot.