Serve with rice and beans to add a great source of fiber and protein to balance out the meal! These chiles also make a great meal that can be stored in the fridge and enjoyed the next few days.
Ingredients
Sauce
Tomatoes
- 4 small, plum
Onion
- 1 small, white
Garlic
- 2 cloves
Oil
- 1 Tablespoon, light olive oil, avocado, sesame, or canola oil
Chiles-Rellenos
Chiles
- 6 medium/large, poblano
Cheese
- ½ lb, Queso blanco or shredded Monterey Jack cheese
Spinach
- 3 cups, fresh (or use frozen 10 oz package, defrosted)
Eggs
- 2 large
Oil
- 2 Tablespoons, light olive oil, avocado, sesame, or canola oil
Flour
- ¼ cup
Salt
- 1 pinch
Pepper
- 1 pinch
Instructions
Step 1
Place the chiles on a baking sheet and roast under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred, about 20 minutes.
Step 2
While the chiles roast, prepare the sauce. Dice the tomatoes and onion and mince the garlic.
Step 3
Add the oil to a frying pan over medium high heat. Add the onions and cook, stirring until they start to become clear. Add the garlic and tomatoes and reduce heat to medium low. Cook for 5 minutes, stirring frequently and set aside.
Step 4
Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.
Step 5
While the peppers are cooling, make the sauce. Puree the tomatoes, onion and garlic in a blender until smooth. Warm the oil in a saucepan over medium heat. Add the tomato puree and simmer for 5 minutes. Season with salt and pepper and keep warm.
Step 6
Once the peppers are cooked, rub the chiles with paper towels to remove as much skin as possible.
Step 7
Using a paring knife, remove the seeds by making a small slice into the side of each chile just big enough to get a spoon into. Use a spoon to scrape the seeds and the white membrane out.
Step 8
Add the spinach to a frying pan over medium heat with a teaspoon of water and cover. Once wilted, drain excess water and mix in the cheese.
Step 9
Fill the peppers evenly with the cheese and spinach mixture. Don't over-stuff the chile, making sure the open edges of the pepper still come together.
Step 10
Crack the eggs and divide the yolks from the egg whites. Beat the egg whites with a whisk or mixer on high speed until soft peaks form. Add the egg yolks and beat in.
Step 11
Heat oil in a large frying pan on medium-high heat. Pour flour into a shallow dish and season with salt and pepper. One at a time, coat the stuffed chiles with the flour.
Step 12
Holding each chile by the stem, lower it into the egg batter to cover completely. Let any excess batter drip off.
Step 13
Add the chiles to the hot oil, 1 or 2 at a time; fry, flipping with tongs until golden all the way around, 1 to 2 minutes per side. Drain on paper towels.
Step 14
Serve topped with red sauce over rice.
Notes
Nutrition Information
Français
Deutsch
Italiano
Español
Tiếng Việt
Kreyol ayisyen
en