Chile Rellenos

Serves 6
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Directions

  1. 1Start by roasting the six poblano peppers until their skin is charred.
  2. 2Start by roasting the six poblano peppers until their skin is charred.
  3. 3Start by roasting the six poblano peppers until their skin is charred.
  4. 4Place the roasted peppers in a resealable bag.
  5. 5Place the roasted peppers in a resealable bag.
  6. 6Place the roasted peppers in a resealable bag.
  7. 7Take out the peppers and start peeling them to remove the charred skin.
  8. 8Take out the peppers and start peeling them to remove the charred skin.
  9. 9Take out the peppers and start peeling them to remove the charred skin.
  10. 10Cut the peppers and remove all the seeds.
  11. 11Cut the peppers and remove all the seeds.
  12. 12Cut the peppers and remove all the seeds.
  13. 13Slice the queso fresco into longer strips.
  14. 14Slice the queso fresco into longer strips.
  15. 15Slice the queso fresco into longer strips.
  16. 16Stuff each poblano pepper with the sliced queso fresco.
  17. 17Stuff each poblano pepper with the sliced queso fresco.
  18. 18Stuff each poblano pepper with the sliced queso fresco.
  19. 19Once all peppers are stuffed, sprinkle flour on both sides of each pepper.
  20. 20Once all peppers are stuffed, sprinkle flour on both sides of each pepper.
  21. 21Once all peppers are stuffed, sprinkle flour on both sides of each pepper.
  22. 22To 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.
  23. 23To 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.
  24. 24To 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.
  25. 25Add half a teaspoon of oregano, one tablespoon of chicken bouillon, and two cups of water to the blender.
  26. 26Add half a teaspoon of oregano, one tablespoon of chicken bouillon, and two cups of water to the blender.
  27. 27Add half a teaspoon of oregano, one tablespoon of chicken bouillon, and two cups of water to the blender.
  28. 28Blend the salsa ingredients until smooth.
  29. 29Blend the salsa ingredients until smooth.
  30. 30Blend the salsa ingredients until smooth.
  31. 31For the egg batter, separate the yolks from the egg whites of six eggs.
  32. 32For the egg batter, separate the yolks from the egg whites of six eggs.
  33. 33For the egg batter, separate the yolks from the egg whites of six eggs.
  34. 34Using 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.
  35. 35Using 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.
  36. 36Using 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.
  37. 37Add the egg yolks to the fluffy egg whites, along with one teaspoon of flour and a pinch of salt.
  38. 38Add the egg yolks to the fluffy egg whites, along with one teaspoon of flour and a pinch of salt.
  39. 39Add the egg yolks to the fluffy egg whites, along with one teaspoon of flour and a pinch of salt.
  40. 40Continue mixing the egg batter on high speed for about two minutes until it's ready.
  41. 41Continue mixing the egg batter on high speed for about two minutes until it's ready.
  42. 42Continue mixing the egg batter on high speed for about two minutes until it's ready.
  43. 43Set a pan on low-medium heat and add some oil.
  44. 44Set a pan on low-medium heat and add some oil.
  45. 45Set a pan on low-medium heat and add some oil.
  46. 46Dip each floured, stuffed pepper into the egg batter, making sure it's fully coated.
  47. 47Dip each floured, stuffed pepper into the egg batter, making sure it's fully coated.
  48. 48Dip each floured, stuffed pepper into the egg batter, making sure it's fully coated.
  49. 49Carefully place the battered pepper into the hot oil to fry.
  50. 50Carefully place the battered pepper into the hot oil to fry.
  51. 51Carefully place the battered pepper into the hot oil to fry.
  52. 52Fry each pepper for about 30 seconds on each side until golden brown, then flip.
  53. 53Fry each pepper for about 30 seconds on each side until golden brown, then flip.
  54. 54Fry each pepper for about 30 seconds on each side until golden brown, then flip.
  55. 55Once fried, take the peppers out and place them in a strainer to drain excess oil.
  56. 56Once fried, take the peppers out and place them in a strainer to drain excess oil.
  57. 57Once fried, take the peppers out and place them in a strainer to drain excess oil.
  58. 58Now, start frying the salsa: set a clean pan on medium heat and add some oil.
  59. 59Now, start frying the salsa: set a clean pan on medium heat and add some oil.
  60. 60Now, start frying the salsa: set a clean pan on medium heat and add some oil.
  61. 61Pour the blended salsa into the hot pan.
  62. 62Pour the blended salsa into the hot pan.
  63. 63Pour the blended salsa into the hot pan.
  64. 64Stir the salsa around and add another teaspoon of chicken bouillon, or salt to taste.
  65. 65Stir the salsa around and add another teaspoon of chicken bouillon, or salt to taste.
  66. 66Stir the salsa around and add another teaspoon of chicken bouillon, or salt to taste.
  67. 67Mix the salsa once more and wait for it to boil.
  68. 68Mix the salsa once more and wait for it to boil.
  69. 69Mix the salsa once more and wait for it to boil.
  70. 70Once the salsa is boiling, add the fried chiles to the pan.
  71. 71Once the salsa is boiling, add the fried chiles to the pan.
  72. 72Once the salsa is boiling, add the fried chiles to the pan.
  73. 73Lower the heat to low and let the chiles simmer for a couple of minutes in the salsa.
  74. 74Lower the heat to low and let the chiles simmer for a couple of minutes in the salsa.
  75. 75Lower the heat to low and let the chiles simmer for a couple of minutes in the salsa.
  76. 76The chile rellenos are now ready to be served.
  77. 77The chile rellenos are now ready to be served.
  78. 78The chile rellenos are now ready to be served.

Ingredients

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