Cheese Stuffed Chili Rellenos
Poblano peppers stuffed with melty Monterey Jack, coated in a light egg batter, fried until golden, and served with a fresh tomato sauce.
Equipment
- Large skillet
- Frying thermometer
- Blender
- Saucepan
- Hand mixer
Ingredients
Main Ingredients
- 4 poblano peppers wide and straight
- 8 oz Monterey Jack cheese cut into 4 strips
- ½ cup all purpose flour
- 4 large eggs separated
- 1 tsp salt 1/2 tsp for the batter and 1/2 tsp for the sauce
- 3 cup neutral oil for frying
- 2 large tomatoes chopped
- 1 medium onion chopped
- 2 cloves garlic
- ½ cup water for the sauce
Instructions
Cooking
- Roast the peppers. Char the poblanos over an open flame or under the broiler for 8 to 10 minutes until blistered, then steam covered for 10 minutes.
- Peel and fill. Slip off the skins, make a small slit, remove the seeds, and slide a strip of cheese into each pepper.
- Simmer the sauce. Blend the tomatoes, onion, garlic, water, and half the salt, then simmer for 15 minutes until lightly thickened.
- Make the batter. Beat the whites to stiff peaks, fold in the yolks, and add the remaining salt and a spoonful of flour.
- Fry until golden. Coat each pepper in flour and batter, then fry in 350 degrees F oil for 2 to 3 minutes per side.
- Drain and sauce. Rest the peppers on paper towels for 1 minute and top with the warm sauce before serving.
Notes
Substitutions: Use Oaxaca cheese in place of Monterey Jack, and use a gluten free flour blend if needed.
Tips: Keep the oil at 350 degrees F and fry in batches so the peppers cook evenly.
Storage: Refrigerate peppers and sauce separately for up to 3 days and reheat on a baking sheet until 165 degrees F.