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Stuffed Poblano Peppers

  • Prep 20 min
  • Total 60 min
  • Ingredients 10
  • Servings 8

Ingredients

2
cups vegetable oil, plus 1 tablespoon
2
tomatoes, chopped
1
onion, chopped
2
garlic cloves, minced extra small
1
can tomato sauce
Salt, to taste
8
pieces jack cheese, cut into 1-inch thick strips
1
cup flour
1
dozen eggs (separate whites from yolks)
1
large can whole green chiles

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Chiles rellenos can be placed in a tortilla with beans for an amazing burrito.

Stuffed poblano peppers is one of my favorite Mexican dishes! I love to eat and also make them at home. It’s definitely a laborious dish to cook. I take a lot of pride while I make them because it’s such a traditional recipe. An older family friend taught me how to make them when I was 18 years old. I’ve since put my own twist on it while still respecting the long-established, classical technique. To this day, I still try to impress my grandpa every time I make them. The best part is that there are a few ways to eat stuffed poblano peppers: some like them dry and some with sauce. Most like them on a plate with a few sides. My personal, cherished way is to put the chiles rellenos on a bean-and-cheese burrito. Give this recipe a try; you will thank me for life!

Directions

  • 1 Place 1 tablespoon of vegetable oil in a little pot and allow to get hot.
  • 2 Add in chopped tomatoes, onion, and garlic. Sauté for 10 minutes.
  • 3 Add in tomato sauce and a pinch of salt. Mix to combine. Lower flame and simmer until chiles rellenos are ready to serve.
  • 4 Remove chiles from can and stuff each with a stick of cheese.
  • 5 Roll stuffed chiles in flour.
  • 6 Remove chiles from flour.
  • 7 In a mixer, whisk together egg whites until they form a peak. Mix in the yolks until combined.
  • 8 In a large frying pan add in 2 cups of vegetable oil over a medium flame. Allow to get hot.
  • 9 Dip chiles in egg batter. Then fry one at a time until gold crisp on the outside.
  • 10 Remove from oil and place on a paper towel lined plate.
  • 11 Place chiles rellenos on a plate and then top with sauce.

Stuffed poblano peppers is one of my favorite Mexican dishes! I love to eat and also make them at home. It’s definitely a laborious dish to cook. I take a lot of pride while I make them because it’s such a traditional recipe. An older family friend taught me how to make them when I was 18 years old. I’ve since put my own twist on it while still respecting the long-established, classical technique. To this day, I still try to impress my grandpa every time I make them. The best part is that there are a few ways to eat stuffed poblano peppers: some like them dry and some with sauce. Most like them on a plate with a few sides. My personal, cherished way is to put the chiles rellenos on a bean-and-cheese burrito. Give this recipe a try; you will thank me for life!

Rate and Comment

Nicole Presley Nicole Presley
August 18, 2016

Stuffed poblano peppers is one of my favorite Mexican dishes! I love to eat and also make them at home. It’s definitely a laborious dish to cook. I take a lot of pride while I make them because it’s such a traditional recipe. An older family friend taught me how to make them when I was 18 years old. I’ve since put my own twist on it while still respecting the long-established, classical technique. To this day, I still try to impress my grandpa every time I make them. The best part is that there are a few ways to eat stuffed poblano peppers: some like them dry and some with sauce. Most like them on a plate with a few sides. My personal, cherished way is to put the chiles rellenos on a bean-and-cheese burrito. Give this recipe a try; you will thank me for life!