Chiles Rellenos

Ingredients

• 4 large poblano peppers
• 200g cheese (mild melting cheese), in strips
• 3 eggs, separated
• 1/4 cup flour
• Oil for frying
• For sauce: 1 can chopped tomatoes, 1 onion, 2 garlic, 1 tsp oregano, salt

Instructions

1. Char the peppers until black, then steam in a bag and peel.
2. Cut a slit and remove the seeds; stuff with cheese.
3. Whisk the egg whites to stiff peaks, then fold in the yolks and flour.
4. Dust the peppers in flour, dip in the batter, and fry until puffed and golden.
5. For the sauce, blend the tomatoes with onion, garlic and oregano; simmer 10 minutes.
6. Serve the chiles over the sauce.

Serving suggestions

• Lovely with rice and beans.

Storage & reheating

Best fresh.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions