Chiles Rellenos with Cheese
Ingredients
- 8 medium-sized poblano peppers
- 300g (2 1/2 cups) Monterey Jack or Oaxaca cheese, grated
- 5 large eggs, separated
- 50g (1/3 cup) all-purpose flour
- 500ml (2 cups) vegetable oil, for frying
- Salt and pepper, to taste
- Optional: Tomato sauce for serving
Introduction
Chiles Rellenos are a beloved Mexican dish featuring roasted peppers stuffed with cheese, batter-fried to golden perfection. Originating from Mexican cuisine, these stuffed peppers are a staple in many households, offering a delightful combination of flavors and textures. In this recipe, we bring to life the timeless tradition of Chiles Rellenos, emphasizing simplicity without compromising on taste and authenticity.
Kitchen Equipment Required
- Chef’s Knife
- Cutting Board
- Baking Tray
- Mixing Bowls
- Measuring Cups and Spoons
- Stove with Frying Pan
- Oven Mitts
- Paper Towels
Cooking Time
Total estimated time: 1 hour 20 minutes
Instructions
Step 1: Roasting the Peppers
Preheat your stovetop or oven broiler. Roast the poblano peppers directly over an open flame or under the broiler on a baking tray until the skins are charred and blistered, about 8-10 minutes per side. Turn occasionally for even roasting.
Step 2: Peeling and Deseeding
Transfer the charred peppers to a plastic bag and seal it, allowing the peppers to steam for about 10 minutes. This makes the skins easier to peel. Remove the peppers from the bag, gently peel off the skins, and cut a slit down the side of each pepper to remove seeds. Be careful not to tear the pepper flesh.
Step 3: Stuffing the Peppers
Stuff each pepper with approximately 40g (1/3 cup) of grated cheese. Press them closed gently and secure with toothpicks if necessary.
Step 4: Preparing the Egg Batter
In a mixing bowl, beat the egg whites until soft peaks form. In a separate bowl, lightly whisk the egg yolks and fold them gently into the egg whites. Season with salt and pepper. Place the flour on a flat plate for coating.
Step 5: Coating and Frying
Heat the vegetable oil in a frying pan over medium-high heat. Roll each stuffed pepper in flour, shaking off excess, then dip in the egg batter to coat. Fry the coated peppers until golden brown and crispy on all sides, about 5 minutes per side. Use oven mitts if needed, and drain on paper towels to remove excess oil.
Step 6: Serving
Serve the Chiles Rellenos warm, optionally topped with a savory tomato sauce. Pair with rice or beans for a complete meal.
Conclusion
You’ve lovingly crafted a classic dish that melds the smoky flavor of roasted peppers with the creamy delight of melted cheese. Chiles Rellenos offer a flexible foundation for incorporating additional flavors like meats or sauces if you so desire. Remember to savor each bite, appreciating the artful layering of textures and tastes—a true testament to the rich tapestry of Mexican culinary prowess. Enjoy this dish as an addition to your kitchen repertoire, bringing warmth and joy to your table.
