Directions
- 1Carefully remove the stem and seeds from the poblano peppers.
- 2Roast the poblano peppers over an open flame on the stove until the skin is charred.
- 3Slice the queso fresco into strips.
- 4Place the roasted poblano peppers into a plastic bag to steam, which will help loosen the skin.
- 5Separate the egg yolks from the egg whites into two different bowls.
- 6Peel the charred skin off the poblano peppers.
- 7Stuff the poblano peppers with the sliced queso fresco.
- 8Whip the egg whites until stiff peaks form.
- 9Whip the egg yolks separately.
- 10Gently fold the whipped egg yolks into the whipped egg whites.
- 11Heat oil in a frying pan.
- 12Coat each stuffed poblano pepper in flour.
- 13Dip each floured pepper into the egg batter, ensuring it's fully coated.
- 14Carefully place the battered peppers into the hot oil to fry.
- 15Flip the peppers to ensure even cooking and a golden-brown crust on all sides.
- 16Remove the fried peppers and place them on a paper towel-lined plate to drain excess oil.
- 17Chop the tomatoes, onion, and jalape o pepper.
- 18Add the chopped vegetables, garlic cloves, chicken bouillon powder, and black pepper to a blender.
- 19Blend the ingredients until a smooth sauce is formed.
- 20Pour a small amount of oil into a frying pan and heat it.
- 21Add the blended sauce to the hot pan and cook it.
- 22Place the fried Chiles Rellenos into the simmering sauce.
- 23Serve the Chiles Rellenos with the sauce.
Ingredients
- 2 poblano peppers
- 1 block queso fresco
- 3 egg yolks
- 3 egg whites
- a plate flour
- oil
- 3 tomatoes
- 0.5 onion
- 2 garlic cloves
- 1 jalape o pepper
- chicken bouillon powder
- black pepper
Equipment
knifecutting boardstovetongsplastic bagbowlselectric mixerfrying panplatespatulablender
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