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Mexican·Mexico · Puebla·Other
Mexican Chiles Rellenos
Roasted poblano peppers stuffed with cheese and fried.
65 min total (prep 40 · cook 25)· Serves 4· Advanced·New
Chiles Rellenos are a staple in Mexican cuisine, originating from Puebla. These stuffed peppers offer a delightful blend of mild heat and melted cheese.
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Method
- 1Roast peppers until skins blister, peel and seed.
- 2Stuff peppers with cheese and close openings.
- 3Separate egg yolks and whites, beat whites until stiff peaks form.
- 4Coat stuffed peppers in flour, then egg batter.
- 5Fry in hot oil until golden brown, drain excess oil.
- 6Serve with warm tomato sauce.
Chef's tips
- Ensure peppers are well-sealed to prevent cheese leakage.
- Use a spatula to gently lower peppers into oil.
The story
Chiles Rellenos are a staple in Mexican cuisine, originating from Puebla. These stuffed peppers offer a delightful blend of mild heat and melted cheese.
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