Roasted poblano peppers stuffed with cheese, battered, and fried, typically served with a tomato sauce.
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Ingredients
🌶️4 large poblano peppers
🧀200g Oaxaca or Monterey Jack cheese
🥚4 eggs, separated
🌾1/4 cup flour
🍅Tomato sauce, for serving
Method
Serves 4
1
Roast the poblanos over an open flame until charred, then steam in a covered bowl and peel off the skin.
2
Slit each pepper and remove the seeds, then stuff with cheese.
3
Beat egg whites until stiff peaks form, then fold in the yolks.
4
Dust each stuffed pepper with flour, then dip into the egg batter.
5
Fry in hot oil until golden on all sides.
6
Serve warm, topped with tomato sauce.
✓ What Makes it Authentic
Chiles rellenos is a well-known Mexican dish found in many regional variations, with cheese being the most common filling, though meat fillings also exist.
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