Chiles Rellenos

Ah, Chiles Rellenos — a classic Mexican dish! 🌶️🧀 Roasted poblano peppers stuffed with cheese (or meat), dipped in egg batter, and fried or baked. Here’s a traditional, flavorful recipe:

🌶️ Chiles Rellenos (Cheese-Stuffed Poblano Peppers)

Ingredients (Serves 4)

Peppers & Filling

• 4 large poblano peppers

• 1–1½ cups shredded cheese (queso Oaxaca, mozzarella, or Monterey Jack)

• Optional: cooked ground beef or picadillo for meat version

Batter

• 4 large eggs, separated

• ¼ tsp cream of tartar

• Pinch of salt

• ½ cup all-purpose flour (for dredging)

Sauce (Optional, traditional tomato sauce)

• 2 tbsp olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 3 medium tomatoes, chopped (or 1 cup canned)

• Salt & pepper to taste

Instructions

1. Roast the peppers

   • Roast over a gas flame or under the broiler until skin is blistered and blackened.

   • Place in a bowl and cover with plastic wrap for 10 minutes to steam.

   • Peel off charred skin, cut a slit down the side, and remove seeds carefully.

2. Stuff the peppers

   • Fill each pepper with shredded cheese (or cheese + meat).

   • Close the slit gently; secure with toothpicks if needed.

3. Prepare the batter

   • Beat egg whites with cream of tartar and a pinch of salt until stiff peaks form.

   • Gently fold in yolks.

4. Dredge and fry

   • Lightly coat each stuffed pepper in flour, shaking off excess.

   • Dip in egg batter, covering completely.

   • Heat oil in a skillet over medium heat and fry peppers until golden brown on all sides.

   • Drain on paper towels.

5. Optional tomato sauce

   • Sauté onions and garlic in olive oil until soft.

   • Add chopped tomatoes, salt, and pepper; cook 10–15 minutes until saucy.

   • Blend if desired and pour over cooked chiles.

6. Serve

   • Serve hot, garnished with fresh cilantro or crumbled queso fresco.

⭐ Tips

• Cheese choice: Oaxaca or mozzarella melts beautifully without being too runny.

• Peppers: Poblanos are traditional; Anaheim peppers can be substituted for a milder version.

• Baking alternative: For a lighter version, bake stuffed peppers at 375°F / 190°C for 20–25 minutes instead of frying.

I can also give a shortcut version where you bake the peppers with a crispy egg topping for less mess but the same flavor.