Chile Rellenos
Directions
- 1Blister poblano peppers in hot oil (325 degrees).
- 2Place blistered peppers in a ziploc bag to steam.
- 3Make the sauce by blending tomatoes, jalapeño, onion, garlic, oregano and salt.
- 4Simmer the sauce with chicken bouillon for 15 minutes.
- 5Peel the steamed peppers.
- 6Slice open the peppers and remove seeds.
- 7Stuff the peppers with jack cheese and carnitas.
- 8Separate eggs, keeping whites in the mixing bowl and yolks separately.
- 9Whip egg whites until soft peaks form.
- 10Add egg yolks to the whipped egg whites and mix.
- 11Dredge the stuffed peppers in flour and dip in egg mixture.
- 12Fry the peppers in hot oil until golden brown and cheese is melted.
- 13Serve the chile rellenos with sauce, extra cheese, and tortilla chips.
Ingredients
- 6 Poblano peppers
- 1 cup Oil
- 8 Tomatoes
- 1 Jalapeño
- 1 Onion
- 1 scoop Garlic
- 1 pinch Mexican oregano
- 1 pinch Salt
- 1 tablespoon Chicken bouillon
- 1 cup Jack cheese
- 1 cup Carnitas
- 1 cup Flour
- 3 Eggs
- 5 Tortilla chips
Equipment
tongspotziploc bagblenderwhiskknifestand mixer
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