Cheese Stuffed Poblano Peppers (Chiles Rellenos de Queso)

Experience the authentic flavors of Sonora with this delightful recipe for Cheese Stuffed Poblano Peppers, known as Chiles Rellenos de Queso. This Mexican classic captivates with its fragrant roasted peppers, gooey cheese stuffing, and a light, crispy batter, all smothered in a vibrant tomato sauce. Enjoy these as a main course, perfectly paired with white rice and beans for a wholesome meal.

Ingredients

🌶 12 Poblano Peppers or Anaheim peppers
🧀 200-300g Sliced Queso Chihuahua or Manchego/Fresco
🌾 1-2 cups Flour
🥚 6 Eggs
🫒 Cooking Oil for roasting, frying, and sauce
🍅 2 kg Tomatoes about 12-15 medium tomatoes
🧅 1/2 Small Onion
🧄 4-5 Garlic Cloves
🌿 Pinch of Ground Oregano
🐔 Chicken Bouillon Powder, to taste
🧂 Salt and Freshly Ground Pepper, to taste
💧 Water for blending sauce
🧀 Optional: Shredded Queso Fresco for garnish

Instructions

1- Roast Chiles:

• Lightly coat the poblano peppers in cooking oil.
• Using an Electrolux gas stove, roast the peppers directly over the gas burner until the skin is charred on all sides.

2- Sweat and Clean Chiles:

• Transfer the roasted chiles to a plastic bag and let them sweat for about 10 minutes.
• Remove and peel off the skin, then carefully de-seed and clean the chiles.

3- Prepare Egg Batter:

• Using a Cuisinart electric hand mixer, beat 6 eggs in a clear mixing bowl for 3 minutes until frothy.
• Add salt and pepper for seasoning.

4- Stuff Chiles:

• Open each roasted chile and stuff generously with slices of queso Chihuahua.

5- Coat and Fry Chiles:

• Coat each stuffed chile in flour, then dip it into the beaten egg mixture.
• Heat cooking oil in a non-stick frying pan and fry the coated chiles over low heat until golden and the cheese is melted.

6- Prepare Tomato Sauce:

• Blend tomatoes, onion, and garlic with water using an Oster blender until smooth.
• In a clay pot, heat a small amount of cooking oil and pour the blended mixture into the pot.
• Season with chicken bouillon, salt, and a pinch of oregano. Bring to a boil and simmer for about 5 minutes.

7- Combine and Serve:

• Gently place the fried chiles into the simmering tomato sauce and let them marinate briefly.
• Serve immediately with optional shredded cheese on top.

Prep Time: 1.5-2 hours
Cook Time: Approximately 15 minutes
Total Time: 1.75-2.25 hours
Servings: 6 servings
Calories: Approximately 350 calories per serving
Equipment:

• Electrolux Gas Stove
• Plastic Bag
• Cuisinart Electric Hand Mixer
• Clear Mixing Bowls
• Non-stick Frying Pan
• Oster Blender
• Clay Pot (Cazuela de Barro)
  Nutritional Facts per Serving:
• Protein: 12g
• Fat: 22g
• Carbohydrates: 18g

Cooking Tips:

• Roasting chiles with oil ensures even charring for easier peeling.
• Keep the batter light by not over-mixing the eggs, ensuring a fluffy and less oily coating.
• Fry over low heat to evenly melt the cheese and gently brown the batter.

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Cheese Stuffed Poblano Peppers (Chiles Rellenos de Queso)