Name: Chiles Rellenos de Queso
Prep time: 25 min
Cook time: 30 min
Total time: 65 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 Poblano Peppers, large; 120 g Queso Fresco, cut into strips; 2 Egg, separated; 3 tbsp All-Purpose Flour, for dusting; 2 Tomato, roughly chopped; ¼ cup Onion, roughly chopped; 2 clove Garlic, peeled; ½ cup Cooking Oil, for shallow frying; 1 tbsp Coriander Leaves, chopped, for finishing; to taste Salt, for seasoning; ¼ tsp Black Peppercorns, freshly crushed

1 hr 5 mintotal

55 min hands-on10 min hands-off

Prep 25 min · Cook 30 min

Serves: 2
Difficulty: Hard
Spice: Mild

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Method

Roast the poblano peppers directly over a flame or hot pan until the skins blister and darken all over.
Place the roasted peppers in a covered bowl for the listed resting time, then peel off the loosened skins carefully.
Make one lengthwise slit in each pepper, remove the seeds gently, and fill with queso fresco strips.
Blend the tomatoes, onion, garlic, salt, and black pepper into a smooth sauce.
Simmer the tomato sauce in a pan until slightly thickened and no raw smell remains.
Beat the egg whites until soft peaks form, then gently fold in the yolks to make a light batter.
Dust the stuffed peppers lightly with all-purpose flour, dip them in the egg batter, and shallow fry in hot oil until golden.
Place the fried chiles in the tomato sauce, simmer briefly, finish with fresh coriander, and serve warm.

How to tell it's done

The chile should be tender but not collapsed, with melted cheese inside and a light golden egg coating outside.

Getting it right

Tip

Peel the poblanos gently and keep the stem end intact so the filling stays inside during frying.

What to serve it with

Serve with warm rice, beans, or a simple salad to make it a complete meal.

Substitutions

Use a mild large green pepper only if Poblano Peppers are unavailable; the flavor and structure will be different.
Use paneer only as a local substitute for Queso Fresco; it changes the Mexican dairy character and still contains dairy.
Skip the flour dusting only if avoiding gluten, but the batter may cling less evenly.
This recipe contains egg and dairy and should not be labeled vegetarian in strict Indian dietary contexts.

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Ingredients