Chiles Rellenos (Stuffed Peppers)

Ingredients

• For the Peppers:
• 4 large poblano peppers
• 1 tbsp olive oil
• For the Filling:
• 1 cup queso Oaxaca, queso fresco, or Monterey Jack cheese, shredded
• 0.5 lb ground beef or shredded chicken (optional)
• 1 tbsp olive oil
• 0.5 onion, diced
• 2 cloves garlic, minced
• 1 Roma tomato, diced
• 1 tsp cumin
• 0.5 tsp oregano
• 0.5 tsp black pepper
• 0.5 tsp salt
• For the Batter & Frying:
• 3 eggs, separated
• 0.5 cup all-purpose flour
• 0.5 tsp salt
• 1 cup vegetable oil (for frying)
• For Serving:
• Tomato salsa or ranchero sauce
• Fresh cilantro, chopped
• Mexican crema or sour cream

Instructions

1. 1Roast the Peppers
2. 21️⃣ Char the Poblanos – Heat a grill, skillet, or open flame and roast the poblano peppers until the skin is blackened and blistered. Place them in a covered bowl for 10 minutes, then peel off the skin. Carefully make a small slit and remove the seeds, keeping the pepper intact. 🌶️🔥
3. 3Prepare the Filling
4. 42️⃣ Cook the Meat (If Using) – In a skillet, heat olive oil over medium heat. Sauté onion, garlic, and tomato until soft. Add ground beef or shredded chicken, season with cumin, oregano, salt, and pepper, and cook until done. 🍖🔥
5. 53️⃣ Stuff the Peppers – Fill each poblano with shredded cheese and meat (if using), then gently close the opening. 🧀✨
6. 6Prepare the Batter
7. 74️⃣ Whisk the Egg Whites – In a bowl, beat egg whites until stiff peaks form. Gently fold in egg yolks and salt to create a fluffy batter. 🥚
8. 85️⃣ Coat the Peppers – Lightly dust the stuffed poblanos with flour, then dip into the egg batter, ensuring an even coat. 🌶️🔥
9. 9Fry the Chiles Rellenos
10. 106️⃣ Heat the Oil – Heat vegetable oil in a deep skillet to 350°F (175°C).
11. 117️⃣ Fry Until Golden – Fry the battered peppers for 2-3 minutes per side until golden brown and crispy. Drain on paper towels. 🍳🔥
12. 12Serve & Enjoy
13. 138️⃣ Plate the Peppers – Serve hot with tomato salsa or ranchero sauce, a drizzle of Mexican crema, and a sprinkle of fresh cilantro. 🌿🍅