Ingredients
For the Chiles Rellenos:
- 6 large poblano peppers
- 8 oz Chihuahua cheese, cut into strips
- 3 large eggs, separated
- ½ cup all-purpose flour
- ½ tsp salt
- 4 cups oil (for frying)
For the Salsa Roja (Optional, but Recommended):
- 6 Roma tomatoes, quartered
- ½ small onion
- 3 cloves garlic
- 1 jalapeño (optional, for heat)
- 5 sprigs fresh cilantro
- 1 tsp kosher salt
- 1 tsp olive oil
Instructions
- Roast the Poblanos
- Broil or char the peppers over an open flame until the skins are blistered and blackened.
- Place in a covered bowl or sealed plastic bag to steam for 5–10 minutes.
- Peel off the skin, make a slit down one side, and carefully remove the seeds.
- Stuff the Peppers
- Insert cheese strips into each pepper.
- Gently close the slit and secure with toothpicks if necessary.
- Prepare the Batter
- Beat egg whites until stiff peaks form.
- Gently whisk in the yolks, one at a time, being careful not to deflate the mixture.
- Coat and Fry
- Roll each stuffed pepper in flour to lightly coat.
- Dip into the egg batter, ensuring full coverage.
- Fry in hot oil (about 350°F) for 3–5 minutes per side, until golden brown.
- Drain on paper towels.
- Make the Salsa Roja (Optional)
- Blend the tomatoes, onion, garlic, jalapeño, cilantro, and salt until smooth.
- Heat olive oil in a pan over medium heat and simmer the sauce for 8–10 minutes until slightly thickened.
- Serve
- Place chiles rellenos on a plate and spoon salsa roja over the top.
- Garnish with fresh cilantro or crumbled queso fresco, if desired.
Tips
- Use Oaxaca or Monterey Jack as alternatives to Chihuahua cheese.