Chile Rellenos

Chile Rellenos (Stuffed Poblano Peppers)

Ingredients

For the Chiles:

• 6 poblano chiles
• 8 oz Oaxacan-style string cheese, mozzarella, or Monterey Jack

For the Batter (optional, traditional for frying):

• 3 large eggs, separated
• 1/4 tsp salt
• 1/2 cup flour

For Frying:

• Vegetable oil

Optional for Serving:

• Tomato sauce or salsa
• Fresh cilantro

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Instructions

1. Roast the Poblanos

1. Place the poblano chiles directly over a gas flame, under a broiler, or on a hot skillet.
2. Turn occasionally until the skin is blackened and blistered all over (about 8–10 minutes).
3. Place the roasted chiles in a bowl and cover with plastic wrap or a kitchen towel to steam for 10–15 minutes.
4. Peel off the charred skin carefully. Do not rinse with water to preserve flavor.

2. Prepare the Chiles

1. Make a small slit down the side of each chile and carefully remove the seeds and membranes.
2. Stuff each chile with pieces of cheese. Avoid overfilling to prevent cheese from leaking during cooking.
3. Gently press the slit closed. Use a toothpick if needed.

3. Prepare the Batter (Optional)

1. Separate the eggs. Beat the egg whites in a large bowl until stiff peaks form.
2. Lightly beat the yolks in a separate bowl.
3. Gently fold the yolks into the whipped whites. Add a pinch of salt.
4. Spread the flour on a plate and lightly dredge each stuffed chile in flour before dipping into the egg batter.

4. Fry the Chiles

1. Heat 1/2 inch of vegetable oil in a large skillet over medium heat.
2. Dip each stuffed chile into the egg batter (if using) and carefully place in hot oil.
3. Fry until golden brown on all sides, about 3–4 minutes per side.
4. Remove and drain on paper towels.

5. Serve

• Serve hot, optionally topped with tomato sauce or salsa.
• Garnish with fresh cilantro if desired.

Tips:

• For a lighter version, skip the batter and roast the chiles with cheese, then bake until the cheese melts.
• Use a cheese that melts well but doesn’t become too runny, like Oaxaca or Monterey Jack.