Rellenos Chiles

ingredients.

1. Four big poblano peppers
2. 1 1/2 cups of grated cheese, such as mozzarella, Monterey Jack, or Oaxaca
3. Four huge eggs, divided
4. All-purpose flour, 1/4 cup (plus extra for coating)
5. To taste, add salt and pepper.
6. Oil made from vegetables for frying

Regarding the optional tomato sauce:

1. Two medium tomatoes, chopped
2. 1/4 chopped onion
3. One clove of garlic
4. Half a cup of vegetable or chicken broth
5. To taste, add salt and pepper.

Directions

• Poblano peppers should be roasted.
• Turn the broiler on high. After placing the poblano peppers on a baking sheet, broil them for ten minutes or until the skin is blistered and blackened on both sides, turning them occasionally.
• To steam for ten minutes, put the roasted peppers in a basin and cover with a lid or plastic wrap. The skins will be easier to peel as a result.
• Peel off the skins after steaming, make a little cut down one side of each pepper, and carefully extract the seeds without severing the pepper.

Fill the peppers:

• Evenly distribute the grated cheese within each pepper. To keep the filling inside, gently push the openings together. If necessary, you can assist close the peppers with a toothpick.

Get the batter ready:

• Beat the egg whites in a large bowl until firm peaks form. To get a light and fluffy batter, whisk the egg yolks in a different bowl with a touch of salt. Then, carefully fold the yolks into the beaten whites.

Coat the peppers and fry them:

• Shake off any extra flour after lightly coating each stuffed pepper.
• In a large skillet, heat 1 inch of oil over medium heat until hot.
• Make sure each pepper is thoroughly covered by dipping it into the egg batter before carefully setting it in the heated oil. Fry for two to three minutes on each side, or until golden brown. To drain any extra oil, move the fried peppers to a plate covered with paper towels.

Make the optional tomato sauce:

• Put the garlic, onion, and tomatoes in a blender. Blend until it’s smooth.
• Heat a little oil in a skillet over medium heat. After adding the tomato combination, cook for five to seven minutes, adding more broth until the consistency you want is achieved. To taste, add salt and pepper.

Serve:

• Top the Chiles Rellenos with tomato sauce, if using, and serve. Serve with rice or beans on the side and garnish with fresh cilantro.