[vc_row][vc_column][vc_column_text]Chiles rellenos are a beloved Mexican dish composed of roasted poblano chiles stuffed with cheese, dipped in an egg batter and then fried … they are usually served with a red salsa. It is best to cook the chiles in small batches to avoid overcrowding.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column width=”1/4″][vc_column_text]YIELD: 6 servings
TIME: 45 minutes[/vc_column_text][/vc_column][vc_column width=”3/4″ css=”.vc_custom_1583889745287{padding-top: 0px !important;padding-bottom: 0px !important;}”][vc_column_text css=”.vc_custom_1583889848445{padding-top: 0px !important;padding-bottom: 0px !important;}”]
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- 6 fresh poblano chiles
- 8 oz Oaxaca cheese, grated
- 1/4 cup all-purpose flour
- 3 large egg whites
- 3 large egg yolks
- Vegetable oil, for frying
- 2 cups salsa roja
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Heat your broiler. Line a baking sheet with aluminum foil and place poblanos on the baking sheet. Broil, turning occasionally, until all sides are charred, about 2 minutes per side. Cover the baking sheet with a kitchen towel and allow the chiles to sit for 5 minutes. Peel off the charred skin from each chile and discard. Set aside to cool.
Cut a slit down each chile. Remove the seeds and core from each chile. Stuff the cheese into the chiles.
Whip the egg whites to stiff peaks and gently fold the egg yolks into the whipped egg whites; set aside.
Spread the flour on a large plate. Roll each chile in flour to coat evenly, shaking off the excess.
Heat about 1” of vegetable oil in a large skillet to about 375F. Fry 2 or 3 chiles at a time. Fry until golden-brown, about 2 minutes. Flip and fry until the second side is golden-brown, about 2 minutes more. Place on a paper towel-lined baking sheet to drain. Serve with salsa roja.
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