Mexican Chiles Rellenos

Roasted poblano peppers stuffed with cheese and fried.

Ingredients

• 4 large poblano peppers
• 200 grams mozzarella cheese
• 3 large eggs
• 1 cup flour
• 1 cup vegetable oil
• 1 tsp salt
• 2 cups tomato sauce

Method

1. Roast peppers until skins blister, peel and seed.
2. Stuff peppers with cheese and close openings.
3. Separate egg yolks and whites, beat whites until stiff peaks form.
4. Coat stuffed peppers in flour, then egg batter.
5. Fry in hot oil until golden brown, drain excess oil.
6. Serve 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.