Chiles Rellenos

Name: Chiles Rellenos
Cuisine: Mexican
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

Serves 1

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Chiles Rellenos

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Serves 1

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

Chiles Rellenos

Serves 1

fb.watch

Chiles Rellenos

fb.watch

Serves 1

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.