Traditional and Authentic Chiles Rellenos Recipe

Discover the perfect Chiles Rellenos recipe, a delightful blend of roasted poblanos, savory stuffing, and a zesty tomato sauce. Elevate your Mexican cuisine game with this culinary masterpiece!

Type: Mexican Dish

Cuisine: Mexican

Keywords: Chiles Rellenos, Mexican recipe, Stuffed Poblano Peppers, Chiles Rellenos recipe, Mexican cuisine, Stuffed Peppers

Recipe Yield: 4 Servings

Calories: 400-500

Preparation Time: PT40M

Cooking Time: Pt30M

Total Time: PT70M

Recipe Ingredients:

• 4 large poblano peppers
• 1 cup of queso fresco or Monterey Jack cheese, shredded
• 1 cup of cooked ground beef or cooked shredded chicken (optional)
• 1/2 cup of corn kernels (fresh or frozen)
• 1/2 cup of black beans, drained and rinsed
• 1/2 cup of diced tomatoes
• 1/4 cup of chopped onions
• 2 cloves of garlic, minced
• 1 teaspoon of ground cumin
• Salt and pepper to taste
• For the egg batter:
• 4 large eggs, separated
• 1/4 teaspoon of salt
• 1/4 teaspoon of baking powder
• Vegetable oil for frying
• For the tomato sauce:
• 2 cups of canned tomato sauce
• 1/2 cup of chicken or vegetable broth
• 1/2 teaspoon of ground cumin
• Salt and pepper to taste

Recipe Instructions: Start by roasting the poblano peppers. You can do this over an open flame on a gas stove or by placing them under the broiler. Turn them frequently until the skin is charred and blistered. Then, place them in a plastic bag or a covered bowl to steam for about 15 minutes. This will make it easier to peel the skin off. Once they're cool enough to handle, peel, and remove the seeds. Prepare the stuffing. In a skillet, heat a little oil over medium heat. Add the onions and garlic and sauté until they become translucent. Add the cooked meat, if using, corn, black beans, diced tomatoes, cumin, and salt and pepper. Cook for a few minutes until everything is well combined. Carefully stuff each poblano pepper with the mixture. You can use a knife to make a small slit down one side if necessary. Sprinkle cheese over the stuffing. To make the egg batter, beat the egg whites with the salt and baking powder until stiff peaks form. In a separate bowl, beat the egg yolks and gently fold them into the egg white mixture. Heat vegetable oil in a large skillet over medium-high heat. Dip each stuffed poblano pepper into the egg batter, making sure to coat them evenly. Carefully place the battered peppers in the hot oil and fry until they are golden brown on all sides, turning them as needed. Drain the fried chiles rellenos on paper towels to remove excess oil. To make the tomato sauce, combine tomato sauce, chicken or vegetable broth, cumin, salt, and pepper in a saucepan. Heat over medium heat until the sauce is heated through. Serve the Chiles Rellenos with the tomato sauce poured over the top.