Authentic Mexican Cheesy Chiles Rellenos Recipe

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.

Put on an apron and wash hands.

Gather ingredients: poblano peppers, Oaxaca cheese, queso fresco Los Altos, sour cream, eggs, tomato, onion, garlic cloves, tomato bouillon, and vegetable oil.

Roast the poblano peppers until nicely roasted.

Place the roasted peppers in a plastic bag to sweat.

Separate the egg whites from the yolks and set aside.

Remove the skin from the roasted poblano peppers and carefully remove the seeds.

Stuff each poblano pepper with two strips of Oaxaca cheese and queso fresco Los Altos, being generous with the cheese.

Whip the egg whites until fluffy, about 3-4 minutes, then add the egg yolks and incorporate well.

Heat vegetable oil in a pan until hot.

Dip each stuffed poblano into the egg mixture and carefully add to the hot oil, covering with oil to help cook the egg.

Flip the stuffed peppers to cook evenly and continue until all are cooked.

Prepare the sauce by blending 1/4 onion, tomatoes, garlic cloves, tomato bouillon, sour cream, and 2 cups of water until smooth.

Cook the blended sauce in a pan until boiling, tasting for seasoning adjustments.

Add the cooked chile poblanos into the sauce and let them cook on medium heat for about 5 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens