Chiles Rellenos
- Serves
- 3
- Difficulty
- Little tricky
Classic Mexican dish, made from poblano peppers stuffed with cheese, coated with eggs, deep-fried and served with Ranchero salsa.
In this recipe we will use our own made Ranchero salsa, however you can always make your own.
Additional details
- 6 Fresh Poblano Chillies
- 180g cheese (we used haloumi and emmental)
- 2 eggs
- 1/2 cup flour
- 2 cups frying oil
- 1 jar Ranchero sauce
- For garnish:
- crumbled Feta cheese
- Chopped coriander
Additional details
1.Grill your chillies on a dry frying pan or Comal turning occasionally with tongs, until the skin is charred. Transfer the chillies to a bowl, cover, and cool for 10-15 minutes.
2.Peel the charred skin off the chillies. Cut the chillies lengthwise along the side and discard the seeds. Now you should have pockets in your chillies.
3.Slice the cheese into 5mm thick slices, ¾ length of each chilli. Stuff the chillies with cheese, so they are 2/3 full.
4.Heat the oil in a large skillet over medium-high heat until it reaches 180°C.
5.Place the flour in a shallow plate. Carefully roll the chillies one by one to coat.
6.Whisk the egg whites until stiff peaks form. Gently mix in egg yolks one at the time.
7.Transfer the chillies to egg mixture and coat. You might want to use a spoon to coat the chillies, as they might be too fragile.
8.Fry the chillies for ~2 minutes each side, or until golden brown.
9.Transfer cooked chillies on a paper towel lined plate.
10.Warm up the Ranchero sauce in a small pot.
11.Spoon Ranchero sauce into a plate, add two chillies. Garnish with crumbled feta cheese and fresh coriander.
Highlighted Ingredients
-
Fresh Poblano Chillies 500g
£9.90
-
Ranchero Sauce 260g
£4.55