Made with AI
Chiles Rellenos
Ingredients
4 Servings
- Poblano peppers6 pieces
- Queso fresco or Monterey Jack cheese200 grams
- Eggs3 pieces
- All-purpose flour1/2 cup
- Tomato sauce2 cups
- Garlic2 cloves
- Onion1 medium
Instructions
- 1
Roast the poblano peppers on a flame until all sides are charred. Place them in a plastic bag to sweat for 10 minutes, then peel off the skin under running water.
- 2
Make a slit in each pepper and remove the seeds and veins, being careful not to tear the peppers.
- 3
Stuff each pepper with cheese, then close the slit and secure with toothpicks if necessary.
- 4
Separate the egg whites from the yolks. Beat the egg whites until stiff peaks form, then gently fold in the yolks.
- 5
Heat oil in a frying pan over medium heat. Dredge the stuffed peppers in flour, then dip into the egg mixture to coat completely.
- 6
Fry the peppers in the hot oil until golden brown on all sides, then remove and drain on paper towels.
- 7
For the sauce, finely chop the onion and mince the garlic. Sauté them in a saucepan until translucent. Add the tomato sauce and simmer for 10 minutes. Season with salt and pepper to taste.
- 8
Serve the chiles rellenos topped with the warm tomato sauce.
