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Chiles Rellenos
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.
Ingredients
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.
