Three Cheese Chile Relleno Recipe

Directions

1. 1

   Prepare the Peppers

   Roast the poblano peppers over an open flame until charred. Place them in a plastic bag to steam for about 10 minutes, then peel and deseed.

2. 2

   Make the Cheese Filling

   In a bowl, mix together Monterey Jack cheese, Queso Fresco, and Cheddar cheese. Stuff each poblano pepper with the cheese mixture.

3. 3

   Prepare the Batter

   In a separate bowl, beat the eggs until fluffy. Gradually fold in the flour until fully combined.

4. 4

   Coat the Peppers

   Dip each stuffed pepper into the egg batter, ensuring they are fully coated.

5. 5

   Fry the Peppers

   Heat vegetable oil in a large skillet over medium heat. Fry the coated peppers until golden brown on all sides. Remove and drain on paper towels.

6. 6

   Prepare Salsa Ahumada

   Blend tomatoes, onion, garlic, chipotle peppers, cilantro, and lime juice until smooth. Adjust seasoning as needed.

7. 7

   Prepare Escabeche

   In a saucepan, combine sliced carrots, red onion, white vinegar, water, bay leaves, and peppercorns. Bring to a boil, then reduce heat and simmer for 10-15 minutes.

8. 8

   Prepare Piri Piri Crema

   In a bowl, mix sour cream and Piri Piri sauce until well combined.

9. 9

   Serve

   Plate the stuffed and fried peppers and serve with Salsa Ahumada, Escabeche, and Piri Piri Crema on the side.