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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and place in a plastic bag to steam for 10 minutes. This will make peeling easier.
- 2
Prepare the Filling
Once the peppers are cool enough to handle, peel off the charred skin and make a slit down the side of each pepper to remove the seeds. Stuff each pepper with Monterey Jack cheese, making sure to fill them generously.
- 3
Prepare the Batter
In a mixing bowl, beat the eggs until frothy. In another bowl, add the flour, salt, and pepper. Dip each stuffed pepper first in the flour, then in the beaten eggs, ensuring they are well coated.
- 4
Fry the Peppers
In a large skillet, heat the vegetable oil over medium heat. Once hot, carefully add the battered peppers and fry for about 3-5 minutes on each side, or until golden brown. Remove and drain on paper towels.
- 5
Serve
Serve the chile rellenos hot, drizzled with tomato sauce on top.
