How to Make the Perfect 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.

Roast the poblano peppers until nicely roasted, being careful not to overcook them.

Place the roasted peppers in a plastic bag to sweat for a couple of minutes.

Peel the skin off the peppers without using running water.

Make a small incision in each pepper and use a small spoon to remove all the seeds, finishing with fingers if necessary.

Shred the Mexican cheese (Queso Oaxaca) and stuff it into each cleaned pepper.

Roll each stuffed pepper in flour.

Prepare the batter using 4 egg whites at room temperature and 3 egg yolks, adding salt and cream of tartar.

Whip the egg whites until they form stiff peaks, then add the yolks and flour, mixing until combined.

Carefully close the stuffed peppers without using toothpicks, then dip them in the batter.

Fry the battered peppers in hot oil, adding more oil on top to sear the batter, and turn them until golden brown.

Remove the fried peppers and place them on a plate lined with napkins to absorb excess oil.

For the sauce, roast the tomatoes upside down, along with unpeeled garlic and onion, until soft.

Peel the roasted tomatoes, garlic, and onion after they cool down.

Blend the peeled tomatoes, garlic, and onion together.

Fry tortilla strips and stale bread, then add them to the blended tomato mixture for texture.

Brown some onion in a pan, add salt, and let it simmer.

After 10 minutes of simmering, add chicken stock to the tomato sauce.

Add the fried chilies to the finished tomato sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens