Chiles Rellenos Recipe
Stuffed peppers with cheese and meat.
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Ingredients
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Peppers
Stuffing
Batter
Sauce
Method
Preparation of Peppers
- 1
Roast the Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally, until the skin is charred and blistered. Remove them from the oven and place them in a plastic bag to steam for about 10 minutes. This will make it easier to peel off the skin.
- 2
Peel and Prepare
Once the peppers are cool enough to handle, peel off the charred skin, making sure to keep the peppers intact. Carefully make a slit down one side of each pepper and remove the seeds.
Making the Filling
- 3
Cook the Meat
In a large skillet, heat a bit of oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes. Add the ground beef, cumin, salt, and black pepper. Cook until the meat is browned and fully cooked, about 8-10 minutes. Stir in the shredded cheddar cheese and mix until melted. Set aside to cool slightly.
Battering and Frying
- 4
Prepare the Batter
In a mixing bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In another bowl, mix the egg yolks, flour, baking powder, and salt until smooth. Gently fold the beaten egg whites into the yolk mixture until just combined.
- 5
Dip and Fry
Heat oil in a deep pan to 350°F (175°C). Stuff each pepper with the meat and cheese filling. Dip each stuffed pepper into the batter, allowing excess to drip off, then carefully place in the hot oil. Fry until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Making the Sauce
- 6
Prepare the Sauce
In a saucepan over medium heat, combine diced tomatoes, chopped onion, minced garlic, cilantro, salt, and black pepper. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens slightly.
Serving
- 7
Plate and Serve
Place the fried chiles rellenos on a platter and drizzle the tomato sauce over them. Serve hot with a side of rice and beans if desired.