Get ready to transform your kitchen into a Mexican culinary paradise with this mouthwatering Chiles Rellenos recipe that will make your taste buds dance! Imagine crispy, golden-fried poblano peppers stuffed with melty cheese, coated in a delicate egg batter, and topped with a fresh, zesty salsa that brings every bite to life. This isn't just a recipe; it's a journey through the vibrant flavors of traditional Mexican cuisine that will impress your family and friends and make you feel like a professional chef in your own home.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 poblano peppers
- 1 cup cheese, shredded
- 2 eggs
- 1 cup flour
- 2 tomatoes, diced
- 1 avocado, diced
- 1/4 cup cilantro, chopped
- Salt and pepper, to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). This will ensure that your poblano peppers are roasted perfectly.
- While the oven is preheating, prepare the poblano peppers. Rinse them under cold water and dry them thoroughly. Using a sharp knife, make a slit down one side of each pepper, being careful not to cut all the way through. Remove the seeds and membranes for a milder flavor.
- Place the prepared poblano peppers on a baking sheet and roast them in the preheated oven for about 20 minutes, or until the skins are blistered and charred. Turn them occasionally to ensure even roasting.
- Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap or a kitchen towel to steam the peppers for about 10 minutes. This will make peeling the skins easier.
- While the peppers are steaming, prepare the filling. In a mixing bowl, combine the shredded cheese with salt and pepper to taste. Set aside.
- In another bowl, separate the egg whites from the yolks. Beat the egg whites with an electric mixer until stiff peaks form. In a separate bowl, whisk the egg yolks until they are light and frothy. Gently fold the egg yolks into the beaten egg whites, being careful not to deflate the mixture.
- Once the peppers have cooled slightly, carefully peel off the charred skin. Stuff each pepper with the cheese mixture, then carefully dip each stuffed pepper into the flour, shaking off any excess.
- In a large skillet, heat enough oil over medium heat for frying. Once the oil is hot, carefully add the stuffed peppers to the skillet. Fry them until they are golden brown on all sides, about 3-4 minutes per side. Remove the peppers from the skillet and place them on a paper towel-lined plate to drain any excess oil.
- While the peppers are frying, prepare the tomato and avocado salsa. In a mixing bowl, combine the diced tomatoes, diced avocado, and chopped cilantro. Season with salt and pepper to taste. Gently mix to combine, being careful not to mash the avocado.
- To serve, place the fried chiles rellenos on a serving platter and top with the fresh tomato and avocado salsa. Enjoy your delicious homemade chiles rellenos!
Tips
- Choose poblano peppers that are firm and have smooth, unblemished skin for the best roasting results.
- When roasting peppers, ensure you turn them frequently to get an even char and prevent burning.
- Be gentle when beating egg whites to maintain their fluffy texture - stiff peaks are crucial for a light, crispy coating.
- Use a thermometer to check oil temperature when frying (around 350-375°F) for perfectly golden peppers.
- Don't rush the steaming process after roasting - this helps loosen the pepper skins and makes peeling easier.
- For a lighter version, you can bake the chiles rellenos instead of frying, though the texture will be slightly different.
- Serve immediately after frying to maintain the crispy exterior and melted cheese interior.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 25g
Protein: 22g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 180mg
