Chiles Rellenos are one of my favorite Mexican dishes, I can eat them any time of the day. This recipe is so delicious, it comes out fantastic every time. It is really easy to make and the family will enjoy them.
3 poblano peppers 4 eggs 1 egg per pepper + 1 1 14 oz can of diced tomatoes or 2-3 Ripened roma tomatoes 1/4 onion 1/4 Monterey Jack cheese shredded 2 garlic cloves ¼ tsp oregano
Flour on a plate for batter
Salt to taste
Add in a blender or food processor the tomato, onion, garlic, oregano and salt. Puree the salsa to the consistency of your liking. I like to have it a little chunky but some like a runny salsa.
Place your peppers over a stove grate and allow the peppers to cook. You want the skin to blacken up and blister. Once the peppers skin is blistered and blacked on all sides, place in a zip lock bag and allow to rest for 10 to 15 minutes.
After the peppers have rested, peel the skin off using a spoon. Use gloves while handling the peppers, you do not want to get the capsicum on your hands.
Cut an incision in the peppers and remove seeds and stuff with cheese. Use toothpicks to close the incision together.
Coat the peppers on all sides with All-purpose flour.
Separate the egg whites from the egg yolks. Place the egg whites in a bowl or stand mixer and whisk to stiffened peaks. Once the egg is stiffened, add in your egg yolks and mix well.
Heat your oil to 325 degrees
When your oil is ready, dip your flour coated peppers into the egg mixture. Coat well on all sides and place in the heated oil.
These cook fast, about 1 minute and half per side. You want to cook until the batter is golden brown.
Remove from oil and let drain.
Serve with some Mexican rice and top with salsa.