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Chile Relleno

Name: Chile Relleno
Total time: 1h 30m
Yield: 4 servings
Cuisine: Mexico
Ingredients: 4 poblano chilies; 300g queso Oaxaca or Chihuahua; Flour; 3 eggs, separated; Oil for frying; 4 tomatoes; 1/4 onion; 1 garlic clove; Stock; Oregano, bay

Roasted poblano chile stuffed with cheese or picadillo, dipped in egg-white batter and fried, bathed in tomato caldillo.

1h 30m 4 servings Medium

Ingredients

• 4 poblano chilies
• 300g queso Oaxaca or Chihuahua
• Flour
• 3 eggs, separated
• Oil for frying
• 4 tomatoes
• 1/4 onion
• 1 garlic clove
• Stock
• Oregano, bay

Method

Step 1 of 520%

Char and peel poblanos; slit and seed carefully.

Swipe left/right to change step

1
Char and peel poblanos; slit and seed carefully.
2
Stuff with cheese; secure.
3
Whip whites stiff; fold in yolks; dust chiles with flour and dip in batter.
4
Fry until golden; drain.
5
Blend tomato, onion, garlic; simmer as caldillo; ladle over chiles.