Josefina's Chiles Rellenos Recipe

Name: Josefina's Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 poblano chiles; 5 eggs, separated; 1 lb mexican cheese; 1 cup flour; 1 cup vegetable oil; 5 fresh tomatoes; 2 onions; 3 garlic cloves; cumin seed; salt

Servings: persons

1
Roast the chiles on a griddle until they are completely cooked but not charred.
2
Enclose the roasted chiles in a bag to sweat.
3
In the meantime, make the salsa by liquefying the tomato, onions, garlic, cumin seeds, and salt in a blender.
4
Put the salsa to simmer.
5
Peel the outer layer of skin from the chiles, and make a small slit in each, leaving the stem intact.
6
Carefully, take out the seeds from the chiles and fill each poblano with cheese.
7
Add oil to large skillet over medium heat.
8
Put egg whites in a bowl and beat until frothy.
9
Add yolks and beat again.
10
Put the flour on a plate and place the chiles in the flour until covered.
11
Dip the chiles, one by one, into the batter and carefully place in pan with hot oil.
12
Fry chiles on each side until golden brown but not burned.
13
Place the chiles on a paper towel to drain excess grease.
14
Serve with salsa on top.

1428

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 poblano chiles, 5 eggs, separated, 1 lb mexican cheese, 1 cup flour, and more.

Yes, Josefina's Chiles Rellenos falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Josefina's Chiles Rellenos

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