Chiles rellenos

chiles_rellenos

Chiles Rellenos is a classic dish in Mexican cuisine, known for its perfect balance of heat and comforting flavors. This dish is also very popular in Spanish-speaking countries and has different variations across regions. The recipe typically involves stuffing large poblano peppers with cheese, meat, or vegetables before dipping them in egg batter and frying them until golden brown. It is then served with a savory tomato sauce and rice.

In this recipe, we will be using poblano peppers because they have a mild heat compared to other chili peppers, making them perfect for stuffed dishes like Chiles Rellenos. They also have a unique smoky flavor that complements the stuffing. For the stuffing, we will be using queso fresco, a fresh, crumbly cheese that is commonly used in Mexican cuisine. However, you can also use other types of cheese like Chihuahua or Monterrey Jack.

To make the dish, the first step is to roast the poblano peppers until the skin is charred and blistered. This can be done by placing the peppers directly on a gas stove or under a broiler, turning them occasionally until all sides are evenly roasted. After roasting, place the peppers in a bowl, cover, and let them rest for 10-15 minutes. This will allow the skin to loosen, making it easier to peel.

Once the peppers have cooled, peel the skin off and create a small slit on one side of the pepper to remove the seeds and membrane, making a cavity for the stuffing. Be careful not to tear the pepper. Rinse the pepper with cold water, pat dry, and set aside.

For the stuffing, mix the crumbled queso fresco with diced onions, garlic, cilantro, and a pinch of salt. Spoon the mixture into the cavity of each pepper and close the slit with a toothpick.

Next, prepare the egg batter by separating the egg yolks and whites. Beat the egg whites until they form stiff peaks and set aside. Beat the egg yolks, flour, milk, and salt in another bowl until you have a smooth, consistent mixture. Gently fold in the egg whites using a spatula.

Heat some oil in a frying pan over medium-high heat. Dip each pepper in the egg batter until it is fully coated and place it in the hot oil. Fry the peppers until golden brown on all sides, then remove them from the hot oil and place them on a paper towel-lined plate to remove excess oil.

Serve the Chiles Rellenos with a tomato sauce, rice, and refried beans.

In conclusion, Chiles Rellenos is a delicious, comforting Mexican dish that is perfect for any occasion. The combination of mild, smoky poblanos, and the gooey queso fresco stuffing, makes for a perfect bite of flavor. Whether served on its own or alongside other Mexican classics like refried beans and rice, this dish is sure to warm your soul and put a smile on your face. Give this recipe a try and discover the magic of Chiles Rellenos for yourself!

Ingredients:

  • 6 large poblano peppers
  • 1 lb ground beef or pork
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 cups of cooked rice
  • 1 cup of tomato sauce
  • 1 tsp of chili powder
  • 1 tsp of cumin
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 2 cups of shredded cheddar cheese
  • 2 tbsp of vegetable oil
  • 2 eggs, separated
  • 1/4 cup of flour
  • Vegetable oil for frying

Instructions:

  1. Preheat oven to 375°F. Rinse the poblano peppers and make a lengthwise cut, just enough to remove the seeds and the veins. Rinse them again and dry with a paper towel.

  2. In a large skillet, heat 2 tbsp of vegetable oil over medium heat. Add the ground beef or pork, onion, and garlic. Cook until the meat is browned and the onion is tender.

  3. Add the cooked rice, tomato sauce, chili powder, cumin, salt, and black pepper. Cook for another 5 minutes, stirring occasionally.

  4. Stuff the peppers with the meat mixture and a handful of shredded cheddar cheese. Close them using toothpicks or kitchen string.

  5. Whisk the egg whites in a bowl until stiff peaks form. In another bowl, beat the egg yolks until light and frothy. Gently fold the egg whites into the yolks.

  6. Roll each stuffed pepper in the flour, shaking off the excess, and then dip it into the egg batter.

  7. In a deep skillet or Dutch oven, heat about 1 inch of vegetable oil over medium-high heat. When hot, add the coated peppers to the oil, a few at a time, and fry until golden brown, turning them frequently. Drain on paper towels.

  8. Transfer the stuffed peppers to a baking dish and bake for 10-15 minutes or until the cheese is melted and bubbly.

  9. Serve hot with your choice of toppings, such as sour cream, guacamole or salsa.

Enjoy your delicious Spanish Chiles Rellenos!