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.
En original oppskrift av Forkin
- Total tid
- 1 t 15 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde egg, gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 4 stk.poblano pepper, whole
- 2 koppvegetable oil
filling
- 180 gmonterey jack cheese, grated
- 180 goaxaca cheese, grated
batter
- 3 stk.egg, separated
- 0,25 koppall-purpose flour
- 0,5 tssalt
sauce
- 2 stk.tomato, diced
- 2 feddgarlic, minced
- 0,5 stk.jalapeño, minced(valgfritt)
- 0,5 koppchicken broth
garnish
- 2 ssfresh cilantro, chopped(valgfritt)
Utstyr
bowl · saucepan · paper towels · plastic wrap · wire rack · baking sheet · skillet · whisk
Fremgangsmåte
Trinn for trinn
- 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.
Omtrent 7 min
Kokkens tips: 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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 7 min
- 6
Pour in the chicken broth and bring to a simmer. Cook for 5 minutes, then set aside.
Omtrent 5 min
- 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 1 min
- 9
Stuff each poblano pepper with the cheese mixture.
Omtrent 3 min
Kokkens tips: Don't overstuff, as the cheese will melt and expand.
- 10
In a clean bowl, beat the egg whites until stiff peaks form.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 1 min
- 12
Gently fold the egg yolks into the egg whites.
Omtrent 1 min
- 13
Lightly dust each stuffed poblano pepper with all-purpose flour.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 2 min
- 15
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C).
Omtrent 5 min
Kokkens tips: 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.
Omtrent 8 min
- 18
Remove the chiles rellenos from the oil and drain on a wire rack lined with paper towels.
Omtrent 1 min
- 19
Serve immediately, topped with the warm tomato sauce and optional fresh cilantro.
Hold den god
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.