dinner · vegetarian · gluten-free
Chiles rellenos
Roasted poblanos stuffed with melty cheese, dipped in fluffy egg batter, fried and served in tomato sauce.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor, Deep pot for frying.
Helpful, not essential: Oven.
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Method
-
1
Char poblanos over a flame or under the broiler, sweat in a bag, peel and slit, removing seeds.
-
2
Blend tomatoes, onion, garlic, salt and water; simmer 10 minutes.
-
3
Stuff peppers with cheese and dust with starch.
-
4
Beat whites to stiff peaks, fold in yolks; dip peppers and fry in 1 cm hot oil until golden.
-
5
Serve in the warm sauce.
