Chiles Rellanos Recipe

Time40m

Serves2

Two poblano peppers stuffed with cheese, topped with verde sauce on top. Served with rice.

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Ingredients

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1
Prepare the Peppers
Roast the poblano peppers over an open flame or in the oven until charred. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin and remove the seeds.
2
Stuff the Peppers
Stuff each pepper with cheese, ensuring they are filled but not overstuffed.
3
Prepare the Batter
Separate the egg whites and yolks. Beat the egg whites until stiff peaks form. In another bowl, whisk the yolks with a pinch of salt and pepper. Gently fold the egg yolks into the egg whites.
4
Coat and Fry
Dredge each stuffed pepper lightly in flour, then dip into the egg batter. Heat oil in a skillet over medium heat and fry the peppers until golden brown on all sides. Remove and drain on paper towels.
5
Serve
Place the fried chiles rellenos on a plate, top with verde sauce, and serve with rice on the side.