Name: Authentic Mexican Chile Rellenos Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1 cup of shredded mozzarella cheese; 1 cup of shredded Monterey Jack cheese; 1 cup of all-purpose flour; 4 eggs, separated; 1 tsp of salt; 1/2 tsp of black pepper; 1/4 cup of vegetable oil; 1 cup of tomato sauce

How To Make Authentic Mexican Chile Rellenos Recipe

Skillet cooking is one of the most basic methods of getting food on the table. But you’d be surprised by just how many dishes you can come up with this cooking method! Apart from frying up chickens and steaks, you can also make tasty desserts like upside-down cakes. The selections are limitless. So grab your favorite skillet, and get cooking with these unique, flavorful skillet cooking recipes!

Preparation: 30 minutes

Cooking: 45 minutes

Total: 75 minutes

Serves:

Ingredients

4 large poblano peppers
1 cup of shredded mozzarella cheese
1 cup of shredded Monterey Jack cheese
1 cup of all-purpose flour
4 eggs, separated
1 tsp of salt
1/2 tsp of black pepper
1/4 cup of vegetable oil
1 cup of tomato sauce

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with foil.
Place the poblano peppers on the baking sheet and roast them for about 15 minutes, turning them occasionally, until the skin is blistered and charred.
Remove the peppers from the oven and transfer them to a plastic bag. Let them sit for about 10 minutes to steam.
Meanwhile, in a bowl, mix the mozzarella and Monterey Jack cheese together.
Peel the skin off the poblano peppers and carefully make a small slit on one side of each pepper. Remove the seeds and membranes.
Stuff the peppers with the cheese mixture, being careful not to overstuff them.
In a shallow dish, whisk the egg whites until stiff peaks form. In another shallow dish, whisk the egg yolks with salt and black pepper.
Roll each stuffed pepper in flour, then dip them in the egg whites, followed by the egg yolks, ensuring they are fully coated.
In a large skillet, heat the vegetable oil over medium heat. Fry the coated peppers, turning them occasionally, until they are golden brown on all sides.
Remove the fried peppers from the skillet and place them on a paper towel-lined plate to drain excess oil.
Serve the chile rellenos with tomato sauce and enjoy!