Description
Chiles Rellenos are scrumptious, cheese-stuffed peppers bursting with flavor. This easy recipe is perfect for gatherings and will impress guests with its vibrant presentation.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 2 teaspoons olive oil (for frying)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- Preheat your oven to 400°F (200°C). Roast the poblano peppers over an open flame or under a broiler until charred.
- Place charred peppers in a plastic bag for about 10 minutes to steam and loosen the skins.
- Carefully peel the skins off the peppers and make a slit down one side for stuffing.
- In a bowl, mix egg yolks with flour, cumin, and chili powder until smooth. In another bowl, whip egg whites to stiff peaks and gently fold them into the yolk mixture.
- Stuff each pepper with equal amounts of shredded cheese. Dip them into the batter until fully coated.
- Heat olive oil in a pan over medium heat and fry each stuffed pepper until golden brown on all sides.
Notes
- Experiment with different cheeses or add sautéed vegetables for unique flavors.
- Serve with fresh salsa or guacamole for added taste!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 165mg