Mexican Chiles Rellenos: Stuffed and Fried Peppers

 

Mexican Chiles Rellenos: Stuffed and Fried Peppers

Ingredients:

• 4 large poblano peppers
• 1 cup shredded Monterey Jack or queso fresco cheese
• 1 cup cooked and seasoned ground beef or shredded chicken (optional)
• 1 cup all-purpose flour
• 3 large eggs, separated
• 1/2 teaspoon salt
• 1/2 cup vegetable oil, for frying
• 2 cups tomato sauce
• 1/2 cup sour cream, for garnish
• Chopped fresh cilantro, for garnish

Instructions:

1. Roast the poblano peppers over an open flame or under the broiler until their skins blister and blacken. Place them in a plastic bag or covered bowl to steam for about 15 minutes. This makes it easier to remove the skins.
2. Carefully peel the skin off the peppers, slit them open, and remove the seeds. Rinse them under cold water and pat dry.
3. Stuff each poblano pepper with a generous amount of shredded cheese and cooked ground beef or shredded chicken if using.
4. In a bowl, whisk the egg yolks until they are well combined. In a separate bowl, beat the egg whites until stiff peaks form.
5. Gently fold the beaten egg yolks into the egg whites, along with the salt, to create a batter.
6. Dredge each stuffed poblano pepper in flour, then dip it into the egg batter, coating it evenly.
7. In a large skillet, heat the vegetable oil over medium-high heat. Carefully place each battered pepper into the hot oil and fry until golden brown on all sides.
8. Drain the fried chiles rellenos on paper towels to remove excess oil.
9. In a separate saucepan, heat the tomato sauce until it's warm.
10. To serve, ladle some warm tomato sauce onto a plate, place a chile relleno on top, and garnish with sour cream and chopped fresh cilantro.

Enjoy this delicious Mexican dish, Chiles Rellenos! If you have any more requests or questions, feel free to ask.