Chiles Rellenos De Queso

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Servings: 2 Difficulty: Advanced
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Crispy roasted poblano peppers stuffed with melted Monterey Jack cheese and dipped in a fluffy egg batter.
Chiles Rellenos De Queso recipe image
Chiles Rellenos De Queso recipe image
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Chiles Rellenos De Queso

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 114.0

Description

Chiles Rellenos De Queso are a beloved Mexican classic that balances fiery roasted peppers with the creamy mildness of Monterey Jack cheese. The secret lies in the delicate egg white batter, which creates a golden, airy crust that shatters satisfyingly with every bite. These stuffed peppers are traditionally served smothered in a savory, lightly spiced tomato sauce that complements the richness of the cheese. Whether enjoyed as a hearty main course or a generous appetizer, they offer a perfect harmony of textures and flavors. This dish is ideal for family dinners, festive gatherings, or any occasion calling for authentic, comforting Mexican cuisine.

Ingredients

Directions

  1. Roast the California chiles under a broiler or over an open flame until the skins are blistered and blackened.
  2. Place the roasted chiles in a plastic bag for 10 minutes to steam, then peel off the charred skin and remove seeds, leaving the stems intact.
  3. Pat the chiles completely dry with paper towels to ensure the batter adheres properly.
  4. Cut the Monterey Jack cheese into sticks that fit inside the chiles.
  5. Stuff each chile with a cheese stick and secure with a toothpick if necessary to prevent leaking.
  6. In a medium bowl, beat the egg whites until stiff peaks form.
  7. In a separate small bowl, lightly beat the egg yolks.
  8. Gently fold the beaten yolks into the stiff egg whites until just combined.
  9. Heat vegetable oil in a large skillet to 365&# 194;°F (185ðC).
  10. Lightly dredge the stuffed chiles in flour, shaking off any excess.
  11. Dip each chile into the egg mixture, coating it evenly.
  12. Carefully place the coated chiles into the hot oil and fry until golden brown on all sides.
  13. Remove the chiles and drain on paper towels.
  14. For the sauce, puree tomatoes, onion, and garlic in a blender until smooth.
  15. Heat oil in a saucepan and cook the tomato mixture for 10 minutes, stirring occasionally.
  16. Add chicken broth, salt, chopped chiles, ground cloves, and cinnamon; simmer gently for 15 minutes.
  17. Serve the fried chiles immediately, topped with the warm tomato sauce.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 114.0kcal
% Daily Value *
Total Fat 11.3g18%
Saturated Fat 7.0g35%
Cholesterol 29.0mg10%
Sodium 107.0mg5%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.0g0%
Sugars 0.6g
Protein 2.0g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: mexican, chiles rellenos, stuffed peppers, poblano, monterey jack, cheese, egg batter, fried, appetizer, dinner, traditional, roasted, tomato sauce, vegetarian, comfort food
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