Ingredients
Scale
- 4 large poblano peppers
- 1 cup Monterey Jack cheese, shredded
- 2 ripe tomatoes, diced (for sauce)
- 1 medium onion, chopped (1 for filling, 1 for sauce)
- 3 cloves garlic, minced
- 4 large eggs
- ½ cup vegetable oil (for frying)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for about 20 minutes until the skin blisters.
- Allow the peppers to cool. In a bowl, mix shredded cheese, chopped onion, garlic, salt, and pepper.
- Carefully peel off the blistered skin from each poblano and make a slit without cutting all the way through. Stuff each pepper with the cheese mixture.
- In another bowl, separate egg whites from yolks. Beat egg whites until stiff peaks form; gently fold in yolks and a pinch of salt.
- Heat vegetable oil in a skillet over medium heat. Dip each stuffed pepper into the batter and fry until golden brown on both sides.
- In a saucepan over medium heat, combine diced tomatoes, remaining onion, and garlic. Cook until softened into a sauce; season with salt and pepper.
- Serve hot chiles rellenos drizzled with tomato sauce and garnish with fresh cilantro if desired.
Notes
- Experiment with different cheeses or add beans for extra protein.
- Allow roasted peppers to rest after frying to maintain their crispy exterior.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper (180g)
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 140mg