Chiles Rellenos Recipe
Two chiles poblanos stuffed with mozzarella cheese battered egg covered with red sauce. Served with rice, beans and tortillas.
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Ingredients
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Chiles Rellenos
Red Sauce
Sides
Method
Preparation of Chiles
Roasting the Chiles
Preheat your oven to 400°F (200°C). Place the poblano chiles on a baking sheet and roast them in the oven for about 15-20 minutes, turning occasionally, until the skins are charred and blistered.
Peeling the Chiles
Once roasted, remove the chiles from the oven and place them in a bowl. Cover with plastic wrap and let them steam for about 10 minutes. This will help loosen the skins. After steaming, peel the skins off and carefully slit the chiles open to remove the seeds.
Stuffing the Chiles
Stuff each roasted poblano with mozzarella cheese, ensuring they are well filled. Set aside.
Battering and Frying
Preparing the Batter
In a mixing bowl, beat the eggs until fluffy. Gradually add the flour and salt, mixing until smooth.
Frying the Chiles
Heat oil in a large frying pan over medium heat. Dip each stuffed chile into the batter, ensuring it is fully coated, and carefully place it in the hot oil. Fry for about 3-5 minutes on each side until golden brown. Remove and drain on paper towels.
Making the Red Sauce
Cooking the Sauce
In a saucepan, combine chopped tomatoes, onion, garlic, chili powder, cumin, salt, and water. Bring to a simmer and cook for about 15-20 minutes until the tomatoes break down. Blend the mixture until smooth.
Serving
Plating the Dish
Serve the fried chiles on a plate, drizzled with red sauce. Accompany with cooked rice, refried beans, and warm tortillas.