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Tahiri Flowers

Chiles rellenos ( Stuffed poblano peppers)

Roasted to perfection these poblano peppers are stuffed with delicious melted cheese, a delicious traditional Mexican comfort food you can make at home!
Print Recipe
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Food, Main Course
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 4 Chiles poblanos
  • 6 oz Oaxaca cheese or your preferred cheese cut into 4 pieces
  • 1/3 cup All purpose flour
  • 4 Eggs separated
  • 3/4 cup Olive oil for frying
  • 1 tsp Garlic powder
  • 2 tsp Salt (half for flour mixture, half for eggs)
Sauce
  • 3 Roma tomatoes
  • 1/4 cup Cilantro Fresh
  • 1/4 Onion
  • 2 cloves garlic
  • 1 cup Water
  • 1 tsp Salt
  • 1 dash Pepper
  • 1/2 tsp Chicken bouillon
  • 1 tbsp Olive oil
Garnish
  • 1/3 cup Queso fresco
  • 1 small handful Cilantro Fresh

Equipment

  • 1 Comal griddle
  • 1 Blender
  • 4 wooden toothpicks

Method
 

Prepping Chiles
  1. Prep chile poblanos by making a "T" cut on one side and removing the seeds.
  2. Roast the chiles poblanos using a comal on medium heat (or hot griddle) turning until they are completely roasted on all sides. Place them in a bowl and cover with aluminum foil for 15 min. (prepare your salsa while you wait)
  3. Once cooled gently remove the thin layer of film around the chiles it should slide right off.
  4. Gently stuff the chiles poblanos with cheese and secure the opening with a wooden toothpick
Sauce
  1. In a blender add in tomatoes, onion, cloves of garlic, water, 1 tsp salt and pepper, olive oil, blend until smooth.
    Simmer sauce in a pan for 15 minutes
Prepare Egg batter
  1. Separate the 4 eggs and beat egg whites until stiff points (using a mixer)
  2. Adding 3 of the yolks back in one at a time, beating after each addition +add 1 tsp of salt
  3. In a bowl mix your flour, garlic powder and salt and set aside
Assembly
  1. Heat up the oil in a frying pan on medium high heat
  2. Have your flour bowl and egg batter ready. Lightly coat chiles with flour and then dip into egg batter until completely covered.
    Place on hot frying pan turning when golden brown
    once ready you can place on a paper towel to remove excess oil.
Serving
  1. Traditionally chiles rellenos are served in a warm tomato sauce. You can simmer chiles and sauce together for a few minutes when ready to serve or have the sauce on the side it's up to you! Garnish with some queso fresco and cilantro and you are set!
    I usually pair it up with a side of mexican rice! YUM