Chiles Rellenos de Queso Capeados

Dive into the authentic flavors of Mexico with these irresistible Chiles Rellenos de Queso Capeados. Offering a delightful combination of roasted poblano peppers stuffed with cheese, enveloped in a golden egg batter, and simmered in a rich tomato sauce, this dish is a testament to the vibrant culinary traditions of Mexican kitchens.

Ingredients

Main Dish
🌶️ 8-10 Poblano chiles
🧀 Queso Fresco, Oaxaca, or Manchego cheese enough to stuff 8-10 chiles
🧅 ½ Onion diced for frying with sauce
🌾 1 cup All-purpose wheat flour e.g., King Arthur
🥄 Oil for frying, such as Mazola corn oil

Sauce
🍅 1 kg Roma tomatoes
🧅 ½ Onion
🧄 4 Garlic cloves
🧂 1 ½ tsp Salt
🍞 ¼ Bolillo Mexican bread roll
🌮 ¾ Tortilla
🥣 2 ½ - 3 cups Chicken broth e.g., Swanson or water
🥄 Oil for frying

Batter (Capeado)
🥚 4 Egg whites
🥚 3 Egg yolks
🧂 ¼ tsp Salt
🍮 ⅛ tsp Cream of tartar
🌾 1 tbsp All-purpose wheat flour e.g., King Arthur

Instructions

1- Roast the Poblano Chiles:

• Place poblano chiles in a non-stick frying pan such as a T-fal over medium-high heat.
• Roast until they are charred on all sides using tongs e.g., OXO Good Grips.

2- Sweat and Peel the Chiles:

• Transfer hot chiles to a plastic bag and seal.
• Let them sweat to facilitate peeling. Peel off the skin once cooled, make a small incision, and remove seeds and veins.

3- Prepare the Batter:

• Separate 4 egg whites and 3 egg yolks.
• Use a Hamilton Beach electric hand mixer to beat the egg whites in a large mixing bowl until frothy.
• Add cream of tartar and salt, beating until stiff peaks form.
• Gently fold in egg yolks and flour with a silicone spatula.

4- Stuff and Coat the Chiles:

• Stuff each chile with cheese.
• Press to close slightly and coat in all-purpose flour, shaking off excess.

5- Fry the Chiles:

• Heat oil in a pan.
• Dip each chile in the egg batter, ensuring full coverage.
• Fry until golden on both sides, then drain on paper towels.

6- Prepare the Tomato Sauce:

• Roast tomatoes, onion, and unpeeled garlic cloves on an aluminum foil-covered comal until slightly charred.
• Peel the roasted veggies.
• Fry the bolillo and tortilla pieces in a pot until golden and crispy.
• Blend all roasted ingredients with fried bolillo pieces, tortillas, salt, and chicken broth until smooth.

7- Cook the Sauce:

• Using the same pot, sauté sliced onion until translucent.
• Add the blended tomato mixture, stirring well.
• Simmer for 20 minutes.

8- Combine and Serve:

• Add fried chiles to the tomato sauce, simmer briefly.
• Serve hot, alongside arroz rojo, frijolitos, and fresh corn tortillas.

Prep Time: 60-80 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes to 2 hours
Servings: 8
Calories: Approx. 300 per serving (varies with cheese type)
Macros per Serving:

• Protein: 12g
• Fat: 18g
• Carbohydrates: 24g
  Equipment:
• T-fal Non-stick Pan
• OXO Good Grips Tongs
• Hamilton Beach Electric Hand Mixer
• Cuisinart Blender
• Lodge Dutch Oven
• Pink-handled Silicone Spatula

Cooking Tips:

• Ensure eggs are at room temperature for an optimal batter.
• Do not over-sweat chiles in the bag; to maintain their shape, avoid rinsing them under water after peeling.

#mexicanfood #chilesrellenos #authenticrecipe #tomatosauce #homemade料理

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Chiles Rellenos de Queso Capeados