Chiles Rellenos
Cheese-Stuffed Poblanos
Charred poblanos filled with molten cheese, cloaked in a lofty egg batter, drenched in a bright tomato caldillo.
75 min
Serves 4
Classic
Chiles Rellenos
✦ Antes de Empezar
Before you cook
How do I peel poblanos?
Char over open flame until blistered, steam in a bag 10 minutes, then rub off the skin.
Ingredientes· 8View
- 4Poblano chiles
- 300 gQueso Oaxaca or Chihuahua
- 4Eggs, separated
- 6Roma tomatoes
- 1White onion
- 2Garlic cloves
- 500 mlChicken stock
- 40 gFlour
Instrucciones
4 pasosChiles
Chiles
Char, peel, and seed the poblanos through a small slit. Stuff each with a stick of cheese.
Caldillo
Tomato broth
Blend charred tomato, onion, garlic. Fry the puree in oil, then thin with stock and simmer 15 min.
Capea
Batter and fry
Whip whites to stiff peaks; fold in yolks. Dust chiles in flour, dip in batter, fry until deep gold.
Termina
Finish
Nap chiles with warm caldillo. Serve with white rice.
