Entree: United States – Texas – Chile Rellenos (Cheese‑Stuffed Poblano Peppers) (Stuffed poblano peppers)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 6 min

Additional 10 min

Total 40 min

Ingredients

- 4 large poblano chiles
- 8 oz (225 g) Oaxaca or Monterey Jack cheese, shredded
- 3/4 cup (90 g) all-purpose flour, plus extra for dusting
- 1/2 tsp (2.5 g) baking powder
- 1/2 tsp (2.5 g) kosher salt
- 3 large eggs, separated
- Vegetable oil for frying
- 1 cup (240 ml) tomato sauce (optional, for serving)
- Fresh cilantro or chopped parsley for garnish

Instructions

1. Roast poblanos over an open flame or under a broiler, turning until charred all over. Place in a sealed bowl or plastic bag 10 minutes to steam, then peel off skins, slit lengthwise and carefully remove seeds and membranes, keeping peppers whole.
2. Stuff each pepper with ~2 oz (56 g) shredded cheese, closing the slit. Lightly dust peppers with flour.
3. In a bowl whisk egg whites with baking powder until stiff peaks form; in another bowl whisk egg yolks with salt until slightly thick. Fold yolks gently into whites to make a light batter.
4. Heat 1/2 inch (1.3 cm) oil in a large skillet to 350°F (175°C). Dip each dusted pepper into batter, coating fully, and fry 2–3 minutes per side until golden and puffed. Drain on paper towels.
5. Serve immediately with warmed tomato sauce spooned over or on the side, garnished with cilantro or parsley.