Chiles Rellenos

Mexican · 55 min · vegetarian

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Ingredients

• 6 poblano peppers
• 2.5 cups shredded Oaxaca cheese
• 4 large eggs
• 1/2 cup all-purpose flour
• 5 roma tomatoes
• 1/2 white onion
• 2 garlic cloves
• 2 cups vegetable oil for frying

Method

1. Char the poblanos over an open flame until blackened, then steam in a covered bowl for 10 minutes and peel.
2. Cut a slit in each pepper, remove seeds, and stuff with Oaxaca cheese.
3. Blend tomatoes, onion, and garlic and simmer into a tomato caldillo for 10 minutes; season with salt.
4. Separate the eggs and beat the whites to stiff peaks, then fold in the yolks.
5. Dust each stuffed pepper in flour, coat in the egg batter, and fry in 375 F oil for 3 minutes until golden, turning once.
6. Serve the fried chiles in the warm tomato caldillo.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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