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Per serving
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- 1
Roast the salsa veggies
Preheat your oven to 425°F. Spread the quartered tomatoes, onion, and serrano pepper on a rimmed baking sheet, drizzle with the canola oil, and toss to coat. Roast until everything's tender and lightly browned, 15-20 minutes. Let cool slightly, then blend with the vegetable broth, garlic, cilantro, and salt until smooth. Set this beautiful red salsa aside — it's the soul of the dish.
- 2
Char and peel the poblanos
Crank your broiler to high. Lay the poblano peppers on a foil-lined baking sheet and broil 4 inches from the heat until the skins blister and blacken, rotating with tongs every few minutes until all sides are charred (about 12-15 minutes total). Pile them into a bowl, cover with plastic wrap, and let them steam for 10 minutes — this makes peeling a breeze. Peel off the charred skin, slice a slit down each pepper, and scoop out the seeds.
- 3
Stuff 'em with cheese
Pack each pepper with Monterey Jack cheese and secure the slit shut with a toothpick. Pour oil into a cast iron skillet until it's about 2 inches deep and heat over medium-high.
- 4
Build your crispy coating
Beat the egg whites on high speed until stiff peaks form, then beat in the egg yolks on low until smooth. In a shallow bowl, mix the flour with the black pepper and remaining 3/4 teaspoon salt. Dip each stuffed pepper in the flour mixture first, then into the egg mixture, coating it all over.
- 5
Fry until golden
Carefully lower the battered peppers into the hot oil and fry until golden brown and crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate to drain and remove the toothpicks. Repeat with the rest.
- 6
Plate it up
Spoon the warm red salsa into shallow bowls and top each one with a fried pepper. Shower with fresh cilantro and crumbled Cotija, and serve immediately while everything's hot and gooey.
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Crispy Cheese-Stuffed Chiles Rellenos
Created by: TacoEveryDay
Ingredients
- 5 plum tomatoes
- 1/2 onion
- 1 serrano pepper
- 1 tbsp canola oil
- 1/4 cup vegetable broth
- 4 garlic
- 3/4 cup cilantro
- 1 1/2 tsp salt
- 4 poblano pepper
- 3 cup monterey jack cheese
- vegetable oil
- 3 egg
- 1/3 cup all-purpose flour
- 1/4 tsp black pepper
- 1/4 cup cotija cheese
Instructions
- Roast the salsa veggiesPreheat your oven to 425°F. Spread the quartered tomatoes, onion, and serrano pepper on a rimmed baking sheet, drizzle with the canola oil, and toss to coat. Roast until everything's tender and lightly browned, 15-20 minutes. Let cool slightly, then blend with the vegetable broth, garlic, cilantro, and salt until smooth. Set this beautiful red salsa aside — it's the soul of the dish.
- Char and peel the poblanosCrank your broiler to high. Lay the poblano peppers on a foil-lined baking sheet and broil 4 inches from the heat until the skins blister and blacken, rotating with tongs every few minutes until all sides are charred (about 12-15 minutes total). Pile them into a bowl, cover with plastic wrap, and let them steam for 10 minutes — this makes peeling a breeze. Peel off the charred skin, slice a slit down each pepper, and scoop out the seeds.
- Stuff 'em with cheesePack each pepper with Monterey Jack cheese and secure the slit shut with a toothpick. Pour oil into a cast iron skillet until it's about 2 inches deep and heat over medium-high.
- Build your crispy coatingBeat the egg whites on high speed until stiff peaks form, then beat in the egg yolks on low until smooth. In a shallow bowl, mix the flour with the black pepper and remaining 3/4 teaspoon salt. Dip each stuffed pepper in the flour mixture first, then into the egg mixture, coating it all over.
- Fry until goldenCarefully lower the battered peppers into the hot oil and fry until golden brown and crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate to drain and remove the toothpicks. Repeat with the rest.
- Plate it upSpoon the warm red salsa into shallow bowls and top each one with a fried pepper. Shower with fresh cilantro and crumbled Cotija, and serve immediately while everything's hot and gooey.