Main Course

Chiles Rellenos

Name: Chiles Rellenos
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4人分
Cuisine: mexican
Ingredients: 4 個 poblano pepper whole; 180 g monterey jack cheese grated; 180 g oaxaca cheese grated; 3 個 egg separated; 0.25 カップ all-purpose flour; 0.5 小さじ salt; 2 カップ vegetable oil; 2 個 tomato diced; 2 片 garlic minced; 0.5 個 jalapeño minced (お好みで); 0.5 カップ chicken broth; 2 大さじ fresh cilantro chopped (お好みで)

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によるオリジナルレシピ

合計時間: 1 時間 15 分
人数: 4
難易度: 普通

アレルゲン情報： 卵、グルテン、乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

4 個poblano pepper, whole
2 カップvegetable oil

filling

180 gmonterey jack cheese, grated
180 goaxaca cheese, grated

batter

3 個egg, separated
0.25 カップall-purpose flour
0.5 小さじsalt

sauce

2 個tomato, diced
2 片garlic, minced
0.5 個jalapeño, minced(お好みで)
0.5 カップchicken broth

garnish

2 大さじfresh cilantro, chopped(お好みで)

調理器具

bowl · saucepan · paper towels · plastic wrap · wire rack · baking sheet · skillet · whisk

作り方

手順

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.
約7 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約7 分
6
Pour in the chicken broth and bring to a simmer. Cook for 5 minutes, then set aside.
約5 分
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.
約5 分
調理のヒント： 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.
約1 分
9
Stuff each poblano pepper with the cheese mixture.
約3 分
調理のヒント： Don't overstuff, as the cheese will melt and expand.
10
In a clean bowl, beat the egg whites until stiff peaks form.
約3 分
調理のヒント： 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.
約1 分
12
Gently fold the egg yolks into the egg whites.
約1 分
13
Lightly dust each stuffed poblano pepper with all-purpose flour.
約2 分
調理のヒント： 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.
約2 分
15
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
約5 分
調理のヒント： 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.
約8 分
18
Remove the chiles rellenos from the oil and drain on a wire rack lined with paper towels.
約1 分
19
Serve immediately, topped with the warm tomato sauce and optional fresh cilantro.

おいしく保存

保存方法

Store leftover chiles rellenos and sauce separately in airtight containers in the refrigerator.

温め直し

Reheat chiles rellenos gently in a pan or oven until warmed through. Reheat sauce on the stovetop.