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Real Chiles Rellenos

Real Chiles Rellenos

Cost $15, save $10

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Main Ingredients

    • 4 large poblano peppers
    • ½ cup shredded mozzarella cheese
    • ½ cup shredded Monterey Jack cheese
    • ½ cup shredded Cheddar cheese

  • For Sauce

    • 1 (14.5 ounce) can Mexican-style stewed tomatoes
    • 1 tablespoon vegetable oil
    • 🧅 ½ onion, chopped
    • 1 clove garlic, minced
    • 1 ½ cups chicken broth
    • 2 tablespoons distilled white vinegar
    • 1 teaspoon dried Mexican oregano, crushed
    • ½ teaspoon ground cumin
    • ½ teaspoon black pepper
    • ½ teaspoon hot pepper sauce (such as Cholula)
    • ⅛ teaspoon ground cinnamon

  • For Batter

    • ⅓ cup all-purpose flour
    • ½ teaspoon salt
    • 🥚 1 egg yolk, beaten
    • 1 cup oil for frying, or as needed

  • For Garnish

    • 4 tablespoons sour cream

STEPS

1

Broil poblano peppers in the oven until skins are blackened and blistered.

2

Steam peppers in a resealable plastic bag, let cool, and peel off the skin.

3

Prepare peppers by cutting a slit, removing seeds and veins, and drying.

4

Combine cheeses and stuff into the peppers, sealing with toothpicks.

5

Dredge peppers in flour and freeze while preparing sauce.

6

Prepare sauce by sautéing onions and garlic, blending tomatoes, and simmering with spices.

7

Mix batter ingredients and coat peppers with batter.

8

Fry peppers in hot oil until golden brown and cheese inside is melted.

9

Serve chiles rellenos with sauce ladled over and garnished with sour cream.

NUTRIENTS

Per 1 serving

🔥

424

Calories

  • 21
    Protein
  • 34
    Carbs
  • 23
    Fats

💡 Freeze stuffed peppers to make breading and frying easier.Serve immediately for best flavor and texture.Use fresh herbs such as oregano for a flavor boost.