Top10FoodRecipe

Explore the enticing Chiles Rellenos recipe, a classic and authentic Mexican dish that showcases the flavors of roasted poblano peppers filled with a savory mixture of meat, cheese, or beans. The peppers are coated in a light and crispy batter, then fried to perfection. Served with a zesty tomato sauce and garnished with fresh herbs, this recipe offers a delightful blend of textures and flavors. Discover the secrets of this beloved dish and bring the taste of Mexico to your table with this flavorful Chiles Rellenos recipe.

Ingredients:

• 6 large poblano peppers
• 1 lb (450g) ground beef or pork
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup shredded cheese (such as Cheddar or Monterey Jack)
• 3 eggs, separated
• 1/2 cup all-purpose flour
• Vegetable oil, for frying
• Salt and pepper, to taste
• For the Tomato Sauce:
  • 2 cups diced tomatoes
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste

Instructions:

1. Roast the Poblano Peppers:
   • Preheat the broiler in your oven.
   • Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered.
   • Transfer the roasted peppers to a bowl, cover with a clean kitchen towel, and let them steam for about 10 minutes.
   • Remove the skins by gently rubbing them off, then make a small vertical slit on each pepper and remove the seeds, leaving the stems intact. Set aside.
2. Prepare the Filling:
   • In a skillet, cook the ground beef or pork over medium heat until browned and cooked through.
   • Add the diced onion, minced garlic, ground cumin, dried oregano, salt, and pepper. Cook until the onion becomes translucent.
   • Remove from heat and let the filling cool slightly.
   • Stir in the shredded cheese until well combined.
3. Stuff the Poblano Peppers:
   • Carefully stuff each roasted poblano pepper with the filling mixture, being careful not to overfill.
   • Close the slits of the peppers and secure them with toothpicks if needed.
4. Prepare the Tomato Sauce:
   • In a saucepan, combine the diced tomatoes, diced onion, minced garlic, dried oregano, ground cumin, salt, and pepper.
   • Simmer over low heat for about 15-20 minutes until the flavors meld together and the sauce thickens slightly. Set aside.
5. Batter and Fry the Stuffed Peppers:
   • In a shallow bowl, whisk the egg whites until frothy. In another bowl, lightly beat the egg yolks.
   • Dip each stuffed pepper into the flour, shaking off any excess.
   • Dip the peppers into the beaten egg whites, then into the beaten egg yolks, ensuring they are coated evenly.
   • In a large skillet, heat vegetable oil over medium heat.
   • Fry the battered peppers in the hot oil until golden brown on all sides. Drain on paper towels.
6. Serve:
   • Remove the toothpicks from the peppers.
   • Place the Chiles Rellenos on serving plates and spoon the tomato sauce over them.
   • Garnish with additional shredded cheese, if desired.
   • Serve hot and enjoy the authentic flavors of Chiles Rellenos!

Note: Be cautious when working with poblano peppers, as some may be spicier than others. Adjust the filling and use gloves if desired.

Enjoy your homemade authentic Chiles Rellenos!