Chiles Rellenos - Stuffed, battered, fried peppers
Chiles Rellenos is a classic Mexican dish featuring roasted poblano peppers that are stuffed with cheese or seasoned meat, coated in fluffy egg batter, and then fried to golden perfection. The peppers are often filled with a mixture of cheeses such as queso asadero or queso Oaxaca but can also be stuffed with ground beef or shredded pork seasoned with aromatics and spices. After stuffing, the peppers are dipped in whipped egg whites with folded yolks to create an airy batter, fried, and typically served with a savory tomato sauce. Chiles Rellenos can be enjoyed as a main dish or as part of a larger Mexican feast, marrying the richness of the cheese or meat with the mild heat of the poblano peppers and the lightness of the egg coating. Description by ChatGPT.
Hello, fellow food enthusiasts! Today, thanks to the guidance of Cooking Con Claudia, we will be mastering the art of making mouth-watering Chile Rellenos. This traditional Mexican dish combines the smoky flavor of charred poblano peppers stuffed with a heavenly melted cheese mixture. Perfect for a family meal or a special occasion!
Ingredients:
- Poblano peppers (1 per serving)
- Eggs (1 per poblano pepper)
- 1 and 1/4 cups of all-purpose flour
- 1/2 teaspoon of salt
- 1 pound of cheese (like Monterey Jack), shredded
- 9 Roma tomatoes
- 3 Jalapeño peppers
- 1/2 white onion, divided
- 3 garlic cloves
- 2 tablespoons of chicken bouillon powder
- 1/2 teaspoon of dried oregano
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
### Instructions:
Roasting and Preparing the Peppers:
1. Start by washing the poblano peppers. On a comal or dry skillet over medium-high heat, roast the poblanos evenly until the skin is charred.
2. Once roasted, transfer the peppers into a plastic bag or cover them in a bowl with foil to steam for about 15 to 20 minutes.
Creating the Filling:
1. While the poblanos steam, dice half of the white onion and one Roma tomato.
2. In a pan over medium heat, add a teaspoon of oil. Once hot, sauté the onions and tomatoes until the onions are translucent.
3. Fold in the shredded cheese into the mixture and stir until it fully melts; then set aside.
Peeling and Stuffing the Peppers:
1. After steaming, peel the skins off the poblanos, being careful not to tear them.
2. Make a slit along the side of each pepper to create an opening, and remove the seeds if desired.
3. Stuff each poblano with the cheese mixture, and then close the opening gently.
Coating the Stuffed Peppers:
1. Preheat a pan with oil over medium heat for frying.
2. Dredge each stuffed poblano in flour to coat, shaking off any excess.
3. Separate the egg yolks from the whites. Beat the egg whites to stiff peaks and then gently fold in the yolks. Add flour and salt to the egg mixture, folding to combine.
Frying the Peppers:
1. Dip each flour-coated stuffed poblano in the egg mixture, ensuring it is well coated.
2. Gently place it in the hot oil and fry until the egg batter is golden brown on all sides.
3. Transfer to a plate lined with paper towels to absorb any extra oil.
Preparing the Tomato Sauce:
1. In a pot, add five cups of water, the remaining Roma tomatoes, jalapeños, the rest of the onion, and garlic cloves.
2. Cook until softened, then blend the mixture with a bit of the cooking water to achieve a smooth sauce.
3. Season with chicken bouillon and oregano, then cook the sauce for another few minutes.
Serving:
Ladle some of the tomato sauce onto a plate and place a fried Chile Relleno on top. Serve immediately and enjoy the feast of flavors!
Equipment:
- Comal or dry skillet
- Plastic bag or foil for steaming
- Pan for sautéing
- Blender for tomato sauce
- Fry pan
- Mixing bowls
- Hand mixer or whisk
- Plate lined with paper towels
Cooking Tips:
- Keep a close eye on the peppers when roasting to ensure even charring.
- Use a resealable plastic bag for easy steaming and peeling.
- If you can't consume dairy, you can substitute the cheese with a non-dairy alternative or use another filling, like cooked meat or vegetables.
Recipe attributed to Cooking Con Claudia - check out her delicious recipes and cooking tips on her YouTube channel: [Cooking Con Claudia](https://www.youtube.com/@CookingConClaudia)
**Hashtags:** #chilerellenos #authenticmexican #cookingconclaudia #homecooking #recipe #fried #cheesestuffed #tutorial #homechef #chatgpt
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