Chiles Rellenos Recipe, featuring Mazola Corn Oil

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.

Preheat the broiler and place poblano peppers on a baking sheet.

Broil the peppers until they are charred and blistered, turning them to ensure they are uniformly burnt.

Remove the charred peppers from the oven and place them in a resealable bag to steam for easier peeling.

Once cooled, peel the poblano peppers and cut a 'T' shape on one side to remove the seeds, leaving room for the cheese.

Stuff the peppers with thick slices of oaxaca cheese, using two slices for larger peppers, and place them seam side down on a plate.

Refrigerate the stuffed peppers for about 30 minutes.

Beat the egg whites until stiff peaks form.

In a separate bowl, combine egg yolks with flour, salt, and tagine seasoning, whisking until just combined.

Carefully fold the egg whites into the yolk mixture to maintain airiness.

Heat about 1 cup of Mazola corn oil in a skillet.

Dredge the stuffed peppers lightly in flour and carefully place them seam side down in the hot oil, turning them over to cook evenly.

Once cooked, plate the chiles rellenos and garnish with red enchilada sauce, salsa verde, crema or sour cream, pico de gallo, cilantro, and lime wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens