Creado con IA
Chiles Rellenos
Ingredientes
4 Raciones
- poblano peppers4 pieces
- shredded Monterey Jack cheese1 cup
- shredded cheddar cheese1 cup
- eggs, separated2 pieces
- all-purpose flour1/2 cup
- vegetable oil1/2 cup
- tomato sauce1 cup
- ground cumin1/2 teaspoon
- Saltto taste
- pepperto taste
Preparación
- 1
Char the poblano peppers on all sides over an open flame or under a broiler until the skin is blackened and blistered. Place them in a plastic bag or covered bowl for 10 minutes to steam, which will make the skin easier to peel.
- 2
Carefully peel the skin off the cooled peppers. Make a slit down one side of each pepper and remove the seeds and membranes, being careful to keep the stem intact.
- 3
In a bowl, mix together the shredded Monterey Jack and cheddar cheeses. Stuff each pepper with the cheese mixture and close the slit, securing with toothpicks if necessary.
- 4
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks.
- 5
Heat the vegetable oil in a frying pan over medium heat.
- 6
Dredge the stuffed peppers in flour, shaking off the excess. Dip them into the egg mixture to coat completely.
- 7
Fry the peppers in the hot oil until they are golden brown on all sides, then drain on paper towels.
- 8
In a saucepan, heat the tomato sauce with the ground cumin, salt, and pepper.
