Cooking from Home: Chiles Rellenos

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Place the chiles over an open flame using tongs.

Make a one-inch incision on the side of each poblano pepper to prevent bursting.

Flip the chiles once they are fully blistered on one side, indicated by black blistering and a snapping sound.

Continue blistering until both sides are evenly blistered, then remove from heat.

Place blistered chiles in a plastic bag to steam and loosen the skin, then rub the charred layer away gently to avoid ripping the pepper.

Remove the seeds from the inside of each chile to prepare for stuffing.

Separate the egg yolks from the egg whites, placing the whites in a mixing bowl.

Whisk the egg whites on the highest setting until stiff peaks form and the mixture is shiny.

Add the egg yolks to the whipped egg whites and whisk until fully incorporated.

Stuff each cleaned poblano pepper with pre-cut monterey jack cheese and sprinkle with a mixture of garlic powder and salt.

Dip each stuffed chile into the egg mixture, then place it into a preheated oil pan.

Fry the chiles until the side facing down is golden brown, then flip to cook the other side until it mirrors the color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens