Chiles Rellenos Recipe

There’s something magical about gathering in the heart of the home, the kitchen, and creating dishes that bring warmth and joy to every family member. Today, I present to you a recipe that embodies this spirit of togetherness: Chiles Rellenos. Imagine two glorious poblano peppers, slightly charred to perfection, filled with melty cheese, and garnished with a sprinkle of fresh cilantro. This delightful dish, served on a traditional Mexican blue and white dish, immediately conjures images of rustic wooden tables, bright Mexican textiles, and a cozy kitchen bathed in warm, inviting light. Let’s embark on this culinary journey and add a touch of Mexico to your dinner table.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Skill Level: Intermediate

Ingredients

• 4 large poblano peppers
• 2 cups shredded queso fresco or mozzarella cheese
• 1 cup all-purpose flour
• 4 large eggs, separated
• 1/2 teaspoon salt
• 1 cup vegetable oil
• Fresh cilantro, chopped (for garnish)
• Your favorite salsa (for serving)

Instructions

1. Preheat your broiler. Place the poblano peppers on a baking sheet lined with aluminum foil. Broil, turning frequently, until the skins are blackened and blistered, about 8-10 minutes.
2. Transfer the peppers to a plastic bag and seal. Let them steam for about 10 minutes. Peel off the charred skins, being careful to keep the peppers intact.
3. Make a small slit on one side of each pepper and remove the seeds, then stuff each pepper with the shredded cheese. Use toothpicks to close the slits.
4. In a bowl, whisk the egg whites until stiff peaks form, then gently fold in the egg yolks one at a time.
5. Heat the vegetable oil in a large skillet over medium heat.
6. Roll each stuffed pepper in flour, then dip into the egg mixture to coat.
7. Fry the peppers in the hot oil until golden brown and crispy on all sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain.
8. Garnish with chopped cilantro and serve with your favorite salsa on the side.

Helpful Tips

• If you find peeling the poblanos challenging, try freezing them for 15 minutes before peeling.
• To make the dish milder, remove the seeds and membranes from the peppers.
• For a healthier version, bake the stuffed peppers at 375°F for 20 minutes instead of frying.

Storage Instructions

Store any leftover Chiles Rellenos in an airtight container in the refrigerator for up to 3 days. Reheat in an oven preheated to 350°F for about 10 minutes.

Ingredient Substitutions

If queso fresco is hard to find, use mozzarella, Monterey Jack, or another mild melting cheese.

Pairings

Chiles Rellenos pair wonderfully with Mexican rice, refried beans, or a crisp garden salad. And don’t forget to enjoy them with a refreshing horchata or agua fresca.

Here at Zynahz, we believe in bringing joy and creativity into the kitchen. I hope this Chiles Rellenos recipe adds a cozy and delicious touch to your family meals. I can’t wait to hear your stories and see your recreations of this recipe. Share your results with us and spread the love by sharing this recipe with friends and family. And remember, there are countless more delightful dishes to explore on Zynahz. Follow us on social media, sign up for our newsletter, and continue this flavorful journey with us!