Cheese Stuffed Poblano Chiles (Chiles Rellenos)

Tomato Sauce Ingredients:

  • 5 Roma tomatoes or 3 Medium tomatoes
  • 1 Small onion, halved and wedged
  • 3 cloves garlic
  • 1 Habanero, manzano or serrano chile, or to taste
  • 1 tablespoon chicken bouillon powder
  • Salt to taste
  • Freshly ground black pepper to taste

Tomato Sauce Directions:

Blend the tomatoes, onion, garlic, and chile in a blender until smooth. Add the chicken bouillon, salt, and pepper, and blend a few more seconds. Pour, and blend a few more seconds. Pour sauce into a small saucepan and simmer over low heat about 10 minutes. Set aside and keep warm while preparing the chiles.

Chiles Rellenos Ingredients:

  • 4 Poblano chile peppers
  • 200 grams Panela Cheese (or any soft white cheese, like Mozarella)
  • Toothpicks or string
  • 4 Eggs
  • Salt
  • 1 Cup flour
  • Vegetable oil

Chiles Rellenos Directions:

To remove the skin from the chile, roast it over a burner flame or in a skillet. Roast until the skin bubbles and turns black over the entire chile. Place the chile in a plastic bag and wrap tightly. Repeat the procedure with remaining chiles. After 20-30 minutes, remove each chile and scrape softly with a butter knife to facilitate removing the skin. Rinse chiles to remove any bits of skin as necessary.

Vertically slice each chile near the top by the steem. Cut just above the seeds inside the chile and gently pull the seeds to remove them as well as the veins. This will make the chiles less spicy. Fill chiles with thick strips of cheese, but don’t overstuff them, you should be able to seal the chiles easy with a couple of toothpicks per chile or with string.

Separate the egg white from the eggs yolks. Beat whites until stiff peaks form. Add a couple pinches of salt and continue beating another minute. Add two eggs yolks and beat until combined. Add the remaining two yolks and beat well.

Heat about 1/4 cup oil in a large skillet set over medium-high heat until hot.

Thoroughly coat a stuffed chile with flour, shaking off any excess. Holding the chile from the stem, dip it in the egg coating until completely covered, letting any excess drain off.

Place the chile in the hot oil. Repeat steps with another chile. Using a spoon, drizzle some of the hot oil from the pan over the top of each chile to set the egg coating.

After a few minutes when the egg coating turns golden brown underneath, gently flip the chiles to cook the coating on another side. Repeat until the egg coating is golden brown on all sides. Remove the chiles from the skillet and drain on a pepper on a paper towel-lined plate. Repeat the entire process with the remaining two chiles.

Serve hot with the tomato sauce. Add rice and beans to complete the meal.

Recipe Posted by Lindsay

2 Responses to “Cheese Stuffed Poblano Chiles (Chiles Rellenos)”

  1. I love Chile Rellenos!! These look amazing ­čśÇ

  2. I love rellenos and your step-by-step is awesome!

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