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Stuffed Poblano Peppers

Name: Stuffed Poblano Peppers
Prep time: 20 min
Total time: 1 h
Yield: 8
Cuisine: Mexican
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

Prep 20 min
Total 60 min
Ingredients 10
Servings 8

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!

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

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.

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

No nutrition information available for this recipe

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!