Chile Relleno

Preheat the oven to 400℉.
Dice the onion and sauté with olive oil, salt, pepper, and cumin in a pan on medium heat until softened, about 4 minutes.
Place the poblano peppers on a lined baking sheet and roast for 10 minutes. After 10 minutes, flip and roast for another 10 minutes.
Transfer roasted peppers to a heat-safe bowl and cover with plastic wrap to steam for 10 minutes. This will help loosen the skin.
Add crushed tomatoes, diced tomatoes with green chiles, and minced garlic to the sautéed onions. Stir and reduce heat to low, simmer for 15-20 minutes.
Optional: Blend the sauce until smooth using a blender. Return it to the pan and simmer on low if desired.
Once the peppers have cooled, peel off the skin and carefully make a slit down the middle of each pepper. Be gentle to avoid cutting all the way through.
Carefully remove the seeds from each pepper using a spoon.
Stuff each pepper with about ¼ cup of shredded queso cheese. Be careful not to tear the peppers while stuffing.
Separate the egg yolks and whites. Whip the egg whites in a medium bowl until stiff peaks form. Then, slowly add one yolk at a time, mixing well until fluffy.
Dip the stuffed peppers in flour and then coat with the egg mixture. Heat vegetable oil in a frying pan.
Fry each stuffed pepper in the hot oil for 2-3 minutes on each side or until golden and crispy. Do this in batches to avoid overcrowding.
Serve immediately on top of the warm tomato salsa. Garnish with fresh cilantro and additional cheese, if desired. Serve hot!

Ingredients

Instructions

Notes

Nutrition