Chile Rellenos

Serves 6
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Directions

  1. 1Start by roasting the six poblano peppers until their skin is charred.
  2. 2Place the roasted peppers in a resealable bag.
  3. 3Take out the peppers and start peeling them to remove the charred skin.
  4. 4Cut the peppers and remove all the seeds.
  5. 5Slice the queso fresco into longer strips.
  6. 6Stuff each poblano pepper with the sliced queso fresco.
  7. 7Once all peppers are stuffed, sprinkle flour on both sides of each pepper.
  8. 8To prepare the salsa, add six Roma tomatoes, two garlic cloves, half a jalapeño pepper, and a quarter of a white onion to a blender cup.
  9. 9Add half a teaspoon of oregano, one tablespoon of chicken bouillon, and two cups of water to the blender.
  10. 10Blend the salsa ingredients until smooth.
  11. 11For the egg batter, separate the yolks from the egg whites of six eggs.
  12. 12Using a stand mixer (or handheld mixer or by hand), whisk the egg whites on high speed until they are nice and fluffy, which took about three minutes in the video.
  13. 13Add the egg yolks to the fluffy egg whites, along with one teaspoon of flour and a pinch of salt.
  14. 14Continue mixing the egg batter on high speed for about two minutes until it's ready.
  15. 15Set a pan on low-medium heat and add some oil.
  16. 16Dip each floured, stuffed pepper into the egg batter, making sure it's fully coated.
  17. 17Carefully place the battered pepper into the hot oil to fry.
  18. 18Fry each pepper for about 30 seconds on each side until golden brown, then flip.
  19. 19Once fried, take the peppers out and place them in a strainer to drain excess oil.
  20. 20Now, start frying the salsa: set a clean pan on medium heat and add some oil.
  21. 21Pour the blended salsa into the hot pan.
  22. 22Stir the salsa around and add another teaspoon of chicken bouillon, or salt to taste.
  23. 23Mix the salsa once more and wait for it to boil.
  24. 24Once the salsa is boiling, add the fried chiles to the pan.
  25. 25Lower the heat to low and let the chiles simmer for a couple of minutes in the salsa.
  26. 26The chile rellenos are now ready to be served.

Ingredients

  • 6 poblano peppers
  • queso fresco
  • flour
  • 6 roma tomatoes
  • 2 garlic cloves
  • 0.5 jalapeño pepper
  • 0.25 white onion
  • 0.5 tsp oregano
  • 1.33 tbsp chicken bouillon
  • 2 cups water
  • 6 eggs
  • 1 tsp flour
  • 1 pinch salt
  • oil

Equipment

panblenderstand mixerspatulaplatestrainer

Tips

  • You can use any type of melting cheese of your choice, such as Panela.
  • It took about 3 minutes to make the egg whites fluffy.

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