Time: 55 min.
Complexity: average
Servings: 4

Chili rellenos (chili peppers stuffed with cheese) - detailed recipe.

Ingredients:

Breaded poblano peppers

• 4 large poblano peppers
• 4 eggs, separate the whites from the yolks
• 1/4 cup flour
• 1.5 tbsp. grated Monterey Jack cheese
• 1/2 cup fresh corn
• Vegetable oil for frying

Tomato chili sauce

• One can (400 g) of canned tomatoes, coarsely chopped
• 1 tbsp. l. olive oil
• 1/2 onion, chopped
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper
• 2 cloves of garlic
• 1/2 cup chicken broth
• 1 tbsp. cilantro leaves
• 1 teaspoon white wine vinegar

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ancho pepper, corn, tomatoes, wine vinegar, ground cayenne pepper, cumin, Monterey Jack cheese, eggs, flour, cilantro

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Preparation:

Step 1
• Preheat the grill. Place the peppers on the grill and grill until the skins are puffed and charred. Turn the peppers to ensure even cooking on all sides, 1 to 2 minutes per side. Place the grilled peppers in a bowl, cover with plastic wrap, and let them cool for at least 10 minutes. Once cooled, peel the skins off with your hands and set aside.
Step 2
• In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form. In a small bowl, combine 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt (you'll need the remaining 2 yolks later). Place the remaining flour in a small bowl. Fold one-third of the egg whites into the yolks, then gently fold the remaining egg whites into the mixture and whisk until smooth.
Step 3
• In a third bowl, combine the grated cheese and corn. Remove the seeds from the peppers by slicing them down one side. Cut about two-thirds of the peppers so that you can easily remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, gently pressing the cheese into the inside. Heat 1.5 inches of oil in a large skillet over medium heat. Gently coat the peppers in the flour. If the cheese and peppers are too warm and fall apart, place them in the freezer for 10 minutes. Dip the peppers in the batter. Lift the peppers and let any excess batter drip off, or carefully remove it with a spoon. Place the peppers in the hot oil and fry until golden brown, about 3 minutes per side. Place the fried peppers on paper towels to absorb excess oil. Serve with tomato sauce. See another variation. chili rellenos.
  
  Tomato sauceAdd olive oil to a medium saucepan and place over medium heat. Then add the onion and sauté until softened, about 5 minutes. Add the cumin, cayenne pepper, and garlic and cook until fragrant, another minute. Add the chicken broth and tomatoes with their brine and bring to a boil for 1-2 minutes. Remove from heat and let cool slightly. Place in a blender and blend for 10 seconds (the sauce should not be smooth). Add cilantro, vinegar, salt, and pepper to taste and blend until fully combined. You will have a total of 2 cups of sauce.

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