Chiles Rellenos
Roasted poblano peppers are stuffed with a savory cheese filling, then coated in a light egg batter and pan-fried until golden brown. This classic Mexican dish offers a delightful balance of smoky heat, creamy cheese, and a crisp exterior.
Forkin eredeti receptje
- Teljes idő
- 1 ó 15 p
- Adag
- 4
- Nehézség
- Közepes
Allergéninformáció: a következőket tartalmazhatja: tojás, glutén és tej. Allergia esetén mindig ellenőrizd a hozzávalók csomagolását.
Előkészítés
Hozzávalók
Hozzávalók
- 4 dbpoblano pepper, whole
- 2 csészevegetable oil
filling
- 180 gmonterey jack cheese, grated
- 180 goaxaca cheese, grated
batter
- 3 dbegg, separated
- 0,25 csészeall-purpose flour
- 0,5 tk.salt
sauce
- 2 dbtomato, diced
- 2 gerezdgarlic, minced
- 0,5 dbjalapeño, minced(opcionális)
- 0,5 csészechicken broth
garnish
- 2 ek.fresh cilantro, chopped(opcionális)
Eszközök
bowl · saucepan · paper towels · plastic wrap · wire rack · baking sheet · skillet · whisk
Elkészítés
Lépésről lépésre
- 1
Preheat your oven broiler to high. Place the poblano peppers on a baking sheet.
- 2
Broil the poblano peppers for 5-7 minutes, turning occasionally, until the skins are charred and blistered on all sides.
Körülbelül 7 p
A szakács megjegyzése: Watch the peppers closely to prevent burning.
- 3
Transfer the charred poblano peppers to a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes.
Körülbelül 10 p
A szakács megjegyzése: Steaming helps loosen the skins for easier peeling.
- 4
While the peppers steam, prepare the sauce. Heat a small amount of vegetable oil in a saucepan over medium heat.
- 5
Add the diced tomato, minced garlic, and minced jalapeño (if using) to the saucepan. Sauté for 5-7 minutes until the tomatoes soften.
Körülbelül 7 p
- 6
Pour in the chicken broth and bring to a simmer. Cook for 5 minutes, then set aside.
Körülbelül 5 p
- 7
Carefully peel the skin from the cooled poblano peppers. Make a slit down one side of each pepper and gently remove the seeds and membranes, being careful to keep the pepper intact.
Körülbelül 5 p
A szakács megjegyzése: You can rinse the inside of the peppers under cool water to help remove stubborn seeds.
- 8
In a bowl, combine the Monterey Jack cheese and Oaxaca cheese.
Körülbelül 1 p
- 9
Stuff each poblano pepper with the cheese mixture.
Körülbelül 3 p
A szakács megjegyzése: Don't overstuff, as the cheese will melt and expand.
- 10
In a clean bowl, beat the egg whites until stiff peaks form.
Körülbelül 3 p
A szakács megjegyzése: Ensure your bowl and whisk are completely free of grease for best results.
- 11
In a separate bowl, whisk the egg yolks with the salt.
Körülbelül 1 p
- 12
Gently fold the egg yolks into the egg whites.
Körülbelül 1 p
- 13
Lightly dust each stuffed poblano pepper with all-purpose flour.
Körülbelül 2 p
A szakács megjegyzése: The flour helps the egg batter adhere to the peppers.
- 14
Carefully dip each floured pepper into the egg batter, ensuring it's fully coated.
Körülbelül 2 p
- 15
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Körülbelül 5 p
A szakács megjegyzése: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 16
Carefully place the battered peppers into the hot oil, one or two at a time, without overcrowding the pan.
- 17
Fry for 3-5 minutes per side, until the batter is golden brown and puffed.
Körülbelül 8 p
- 18
Remove the chiles rellenos from the oil and drain on a wire rack lined with paper towels.
Körülbelül 1 p
- 19
Serve immediately, topped with the warm tomato sauce and optional fresh cilantro.
Őrizd meg frissen
Store leftover chiles rellenos and sauce separately in airtight containers in the refrigerator.
Reheat chiles rellenos gently in a pan or oven until warmed through. Reheat sauce on the stovetop.
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