Chiles Rellenos

Name: Chiles Rellenos
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 large poblano chillis; 400g Oaxacan cheese or mozzarella; 4 eggs, separated; 50g plain flour; 500ml vegetable oil for frying; 400g crushed tomatoes; 1 white onion, diced; 3 cloves garlic, minced; 1 tsp ground cumin; 3 tbsp vegetable oil for sauce

Roasted poblano chillies are stuffed with melted cheese, dipped in a light egg batter and fried until golden, for a Mexican classic that is smoky, cheesy and irresistible.

Total time

75 min

Prep

45 min

Cook

30 min

Difficulty

hard

Cuisine

Mexican

vegetarian

Ingredients

8large poblano chillis

400gOaxacan cheese or mozzarella

4eggs, separated

50gplain flour

500mlvegetable oil for frying

400gcrushed tomatoes

1white onion, diced

3 clovesgarlic, minced

1 tspground cumin

3 tbspvegetable oil for sauce

Instructions

Char poblanos over flame until blackened, steam in a bag 15 minutes, peel and slit carefully.

Remove seeds, stuff each with cheese and close with toothpick.

Whisk egg whites to stiff peaks, fold in yolks and flour.

Heat oil to 180C, dip stuffed chillis in egg batter.

Fry 3 minutes each side until golden and puffy.

Simmer tomatoes, onion, garlic and cumin 15 minutes for sauce.

Serve chillis on tomato sauce with rice.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

284

Protein

Fat

20.3g

Carbs

17.4g

Fiber

2.1g

Sodium

79mg

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