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