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Chile rellenos using poblano peppers (stuffed poblano peppers) are a very popular Mexican dish made from roasted peppers and stuffed with cheese, then coated in a "fluffy" egg batter, fried to perfection and then served with Chile relleno sauce. Yummy!
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International Orthodox Christian Charities
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Prep time: 5 minutes
Making time: 30 minutes
Cooking time: 20 minutes
Total time: 55 minutes
Author: Inna of innichkachef.com
Yield: 6 portions
Ingredients for the peppers
6 large poblano peppers
1 lb. mozzarella cheese, sliced
1/2 small onion, thinly sliced
6 eggs (yolks and whites separated)
1/2 cup all-purpose flour
Oil for frying (we used grapeseed oil in the video)
Tooth picks just in case some of the peppers fall apart.
Ingredients for the red sauce
6 plum tomatoes
3-4 cloves garlic
1 small onion (plus one slice to flavor the oil)
1 tablespoon salt, freshly ground black pepper
1/4 teaspoon chili
1 teaspoon cumin seeds (rub between your fingers before adding)
3 sprigs cilantro
1-2 tablespoons of oil
Directions
Turn on the griddle and place peppers. Now add all veggies (tomato, garlic and onion) to the griddle. Use tongs to rotate peppers often to char all sides.
Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 15 minutes.
Remove skin from peppers, don't stress if you are unable to completely remove all the skin.
Then cut a slit down the long side of each one to remove seeds and core, if you wish, we didn't.
Stuff peppers with alternating slices of cheese and onion.
Beat egg whites with an electric mixer starting with low speed and continue increasing the speed until egg whites are formed into soft peaks. Add yolks and continue to beat for another 30 seconds on a low speed.
Roll each stuffed pepper in flour, tap off excess flour, and dip into the egg mixture to coat both sides. Gently lay coated peppers into the hot oil. Fry peppers until lightly golden brown and cheese has melted, about 5 minutes per side. Use kitchen tongs to flip peppers and do so gently as you can to avoid splashing hot oil and to maintain the fluffiness of the eggs.
To make the sauce, place all charred veggies (tomatoes, onion and garlic) into a blender, add spices and blend all together until it is a nice and smooth consistency.
Take a saucepot and on low-medium heat, add 1-2 tablespoons of oil, (this will depend on the size of your pot). Add 1-2 slices of onion. Warm up for 2-3 minutes. Then pour the blender mixture into the saucepot. Add cilantro (no need to chop), and cook on low-medium heat for 5 minutes. Fish out the cilantro and set aside. Your sauce is ready.
To serve peppers, place one pepper per portion and generously pour sauce, I served also with rice to create a nice complete dinner meal.
Enjoy!
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MORE IDEAS:
Ukrainian Style Stuffed Sweet Peppers with Ground Meat and Farro
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My family's all-time favorite Beef Chili
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MY PANTRY STAPLES:
Tahini paste amzn.to/3aVLOCp
All-purpose flour amzn.to/3go4goc
Pecan nuts amzn.to/34zrQMC
Almond nuts amzn.to/34K00x5
Sunflower seeds amzn.to/2EJdtds