Chiles Rellenos
Chiles rellenos date back to colonial-era Puebla, blending indigenous chillies with the Spanish technique of egg-battered frying.
Roasted poblano peppers stuffed with melted cheese, coated in a fluffy egg batter and fried until golden, served in a light tomato sauce.
Ingredients
Method
Char poblanos over open flame until blackened, then steam in a bag and peel. Slit and remove seeds, keeping peppers whole.
Stuff each pepper generously with cheese.
Whisk egg whites to stiff peaks, fold in yolks and flour to make a light batter. Coat stuffed peppers.
Fry in shallow oil until golden on all sides, then simmer briefly in warm tomato sauce before serving.
Whisking whites to stiff peaks before folding in yolks is what gives the batter its signature light, puffy coating.
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