Cook and Scale
Chiles Rellenos
4 servings · 55 min total
Roasted poblano peppers stuffed with melty cheese, battered in fluffy egg, fried golden, and topped with fresh tomato sauce.
Ingredients
- 8 poblano pepper
- 300 g oaxaca cheese, sliced
- 4 egg, separated
- 3 tbsp wheat flour
- 5 dl vegetable oil, for frying
- 3 tomato, chopped
- 1 onion, chopped
- 2 garlic, minced
- 2 dl vegetable stock
- salt to taste
- black pepper to taste
Contains: Gluten, Milk, Egg, Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Char and peel the poblanos — Char the poblanos directly over a flame or under the broiler until blackened all over, then steam in a covered bowl for 10 minutes and peel off the skins.
- 2.
Stuff with cheese — Make a slit down the side of each poblano and remove the seeds carefully, keeping the pepper intact. Stuff each with sliced oaxaca cheese.
- 3.
Blend the tomato sauce — Simmer the tomato, onion, and garlic in the vegetable stock for 15 minutes, then blend smooth to make the sauce. Season with salt.
- 4.
Whip the egg batter — Whisk the egg whites to stiff peaks, then gently fold in the yolks to make a light batter.
- 5.
Fry until golden — Dust each stuffed poblano with flour, dip in the egg batter, and fry in hot oil for 3-4 minutes per side until golden. Drain and serve topped with the tomato sauce.