Stuffed Poblano Chiles (Print Version)
# Ingredients:
→ Base Ingredients
01 -
6 washed and dried poblano or pasilla peppers
02 -
1 cup regular flour
03 -
1 teaspoon table salt
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½ teaspoon ground black pepper
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½ teaspoon dried oregano leaves
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1 teaspoon garlic powder with parsley or plain garlic powder
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4 eggs with whites and yolks separated
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½ cup finely chopped onion
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8 oz. broken up queso fresco (roughly 1½ cups)
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8 oz. grated mozzarella or other white cheese (about 2 cups)
11 -
Veggie oil for deep frying
# Instructions:
01 -
Fire up a griddle to medium-high. Blacken the poblanos on all sides by cooking them for around 15-20 minutes, flipping them every so often.
02 -
Put the blackened peppers in a plastic bag and leave them for about 15-20 minutes to make the skins easier to remove.
03 -
In the meantime, grab a big shallow bowl and mix together flour, salt, pepper, oregano, and garlic powder. Put it aside for now.
04 -
Take out the chiles from the bag and gently pull off the charred skin.
05 -
Cut a line from top to bottom on each chile, starting at the stem and going to the end. Scoop out seeds with a spoon or your fingers (maybe wear gloves).
06 -
Fill each pepper with about ¼ cup queso fresco, followed by 1 big spoonful of diced onion, then ¼ cup grated mozzarella. Lightly press the openings closed.
07 -
In a big bowl, beat the egg whites with a handheld mixer until they're fluffy with soft peaks. Add the yolks and mix just until they're combined.
08 -
Get a large skillet hot on medium-high heat with about 1.5 inches of oil for frying.
09 -
Roll a stuffed pepper in the flour mix. Cover it completely by patting the mixture onto it, making sure the opening stays shut.
10 -
Dunk the floured pepper into the egg mix while keeping it closed. After it's fully covered, place it in the hot oil.
11 -
Cook the peppers until they turn golden brown on each side, taking about 3 minutes per side. You can cook around 3 at once in a big pan.
12 -
Take the chiles rellenos out of the oil and let them drain on paper towels. They're best eaten right away while still hot and crunchy.
# Notes:
01 -
You can also blacken the peppers under a broiler if you want, turning them now and then until they're charred all over.
02 -
You can use toothpicks to keep the peppers closed during coating, but don't forget to take them out before you eat.