Chile Relleno Recipe

Cooking Instructions

1. 1

   Prepare the Peppers

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

2. 2

   Cook the Filling

   In a skillet over medium heat, add ground beef or turkey. Cook until browned. Add chopped onion, garlic, cumin, salt, and black pepper. Cook until onions are translucent. Remove from heat and mix in the Monterey Jack cheese.

3. 3

   Stuff the Peppers

   Carefully stuff each roasted pepper with the meat and cheese mixture.

4. 4

   Prepare the Batter

   In a bowl, beat the eggs until frothy. Gradually fold in flour until well combined.

5. 5

   Fry the Peppers

   Heat oil in a deep frying pan over medium-high heat. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place in hot oil. Fry until golden brown on all sides. Remove and drain on paper towels.

6. 6

   Serve

   Pour warm tomato sauce over the fried chile rellenos and serve hot.