Chile Rellenos Recipe
Cheese stuffed chile rellenos by the Dozen. (Chile or No chile?)
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Ingredients
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Filling and Batter
Method
Preparation and Cooking
- 1
Prepare the Peppers
Preheat the oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for about 20 minutes or until the skin is blistered and charred. Remove from the oven and place in a plastic bag for 10 minutes to steam. This will make peeling easier.
- 2
Make the Filling
Once the peppers are cool, peel off the charred skin, cut a slit along the side, and remove the seeds. Stuff each pepper with Monterey Jack cheese.
- 3
- 4
Fry the Stuffed Peppers
Heat the vegetable oil in a large skillet over medium-high heat. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place in the hot oil. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 5
Serve
Serve the chile rellenos hot, drizzled with tomato sauce.