Chiles Rellenos

Chiles Rellenos (stuffed peppers) are a classic Mexican dish made with large, mild peppers (often poblano) that are roasted, peeled, stuffed with a savory filling, and then coated in egg batter and fried. The result is a delicious combination of tender, flavorful peppers with a crispy, golden crust. Traditionally, chiles rellenos can be stuffed with cheese, meat, or beans and then smothered in a flavorful tomato-based sauce.

Here’s a traditional Chiles Rellenos recipe:

Chiles Rellenos Recipe

Ingredients:

For the Chiles:

• 6 large poblano peppers (or any mild chili peppers)
• 1/2 cup cheese (traditionally queso fresco, or use a melty cheese like Oaxaca, Monterey Jack, or cheddar)
• 1/2 lb ground beef, pork, or a mixture (optional, for a meaty filling)
• 1/4 cup finely chopped onions (if using meat)
• 2 cloves garlic, minced
• 1/2 cup chopped tomatoes (or canned diced tomatoes)
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 tablespoon vegetable oil (for frying)

For the Egg Batter:

• 4 large eggs (separated into yolks and whites)
• 1/4 cup all-purpose flour
• Salt, to taste

For the Tomato Sauce:

• 2 cups canned tomatoes or fresh tomatoes, chopped
• 1/4 onion, finely chopped
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

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Instructions:

1. Roast the Poblano Peppers:

1. Preheat your oven’s broiler or use a grill to roast the peppers. Place the whole poblanos directly on the oven rack or grill, turning them occasionally until the skins are blackened and blistered (about 8-10 minutes).
2. Transfer the peppers to a plastic bag or cover them with a damp cloth for about 10 minutes to loosen the skins.
3. Once the peppers are cool enough to handle, peel off the charred skin and carefully make a slit down one side of each pepper. Remove the seeds and membrane (being careful not to tear the peppers).

2. Prepare the Filling:

1. For a cheesy filling: Simply stuff the peppers with about 1/4 to 1/3 cup of cheese.
2. For a meat filling: In a skillet, heat a tablespoon of oil over medium heat. Add the ground meat, onions, and garlic. Cook until the meat is browned and cooked through, breaking it up with a spoon.
3. Stir in the chopped tomatoes, cumin, salt, and pepper. Let it simmer for a few minutes until the mixture is well combined. Remove from heat and allow it to cool slightly.
4. Stuff the peppers with the meat mixture (or cheese, or both, if you prefer a combination).

3. Prepare the Egg Batter:

1. In one bowl, beat the egg whites until stiff peaks form.
2. In another bowl, whisk the egg yolks with the flour and a pinch of salt.
3. Gently fold the egg yolk mixture into the beaten egg whites, being careful not to deflate the whites.

4. Fry the Chiles Rellenos:

1. Heat vegetable oil in a large skillet over medium-high heat.
2. Carefully dip each stuffed pepper into the egg batter, ensuring it’s evenly coated.
3. Gently fry the peppers in the hot oil for about 2-3 minutes on each side or until golden brown and crispy. Remove them from the skillet and place them on a plate lined with paper towels to drain any excess oil.

5. Make the Tomato Sauce:

1. In a saucepan, heat 1 tablespoon of oil over medium heat. Add the chopped onions and garlic and cook until soft, about 3 minutes.
2. Add the chopped tomatoes and cook for 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
3. If you like a smoother sauce, you can blend it or leave it chunky for more texture.

6. Assemble the Chiles Rellenos:

1. Place the fried stuffed peppers on a serving platter.
2. Pour the tomato sauce over the top of the chiles rellenos.
3. Garnish with fresh cilantro, chopped onions, or crema (Mexican sour cream) if desired.

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Serving Suggestions:

• Sides: Serve with rice, refried beans, or a simple salad to complete the meal.
• Toppings: For extra flavor, top with sour cream, avocado slices, or a sprinkle of queso fresco.

Tips:

• Roasting the Peppers: You can roast the peppers in advance and store them in a plastic bag to peel later, making the preparation process faster.
• Filling Options: Feel free to customize the filling! You can use shredded chicken, beans, or even vegetables for a vegetarian option.
• For Extra Crispiness: If you want extra crunch, you can double-coat the peppers by dipping them in flour before the egg batter.

Chiles Rellenos are a flavorful and satisfying dish that brings the authentic taste of Mexican cuisine to your table. Whether stuffed with cheese or meat, these peppers are sure to impress your guests!