Saucepan@saucepan · Shared this recipeFollowMexican · lunchCheesy Chiles RellenosFried poblano peppers stuffed with mozzarella, served with a blended tomato-onion sauce.servings4Original recipe on peppergeek.comKeep this recipeAdd a copy of Cheesy Chiles Rellenos to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings6 poblano chili peppers, large and flat8 oz square mozzarella cheese, cut into matchsticks2 tbsp vegetable oil1 sweet yellow onion, thinly sliced2 clove garlic, sliced2 can diced tomatoes, 14.5 oz each1 cup chicken broth1 cup flour1 tsp cumin0.5 tsp salt3 large eggs, whites and yolks separated1.5 tsp baking powder1.5 cup vegetable oil, divided for frying and sauteingStepsClear checksTap an ingredient or step to check it off.1Step 1: Char the peppers evenly on all sides using a broiler, gas flame, or dry cast iron skillet; lining a pan with foil aids cleanup.2Step 2: Place the charred peppers in a large ziplock bag to steam and cool, or on a cutting board with a bowl turned upside down over them; let sit for about 15 minutes.3Step 3: In a large pan or Dutch oven, heat oil over medium heat and sauté the onion until translucent. Add garlic and stir for 45 seconds.4Step 4: Add the canned tomatoes and broth. Reduce heat to low and simmer for 10 minutes, until the sauce is reduced and onions start to appear on top. Remove from heat.5Step 5: Let the sauce cool, then blend until smooth using an immersion blender or a regular blender in batches. Set aside.6Step 6: Pour oil into a deep skillet or Dutch oven and heat to 325°F.7Step 7: While the oil heats, make the egg batter. Whip egg whites with a hand mixer on high until stiff peaks form. Stir baking powder into the egg yolks, then carefully fold the yolk mixture into the whites.8Step 8: In a shallow pan, whisk together the flour, cumin, and salt.9Step 9: Remove the burnt skin from each pepper and make a small cut in the center. Stuff each pepper with cheese chunks.10Step 10: Gently lay the first stuffed pepper in the flour and spoon flour over the top. Then carefully place it into the egg batter and spoon batter over the top.11Step 11: Place each battered pepper one at a time gently onto the oil surface, working in small batches with plenty of space between peppers.12Step 12: While the bottom cooks, spoon hot oil over the tops, especially around the cut where the cheese is.13Step 13: When the bottom has a dark golden outline, carefully flip each pepper and cook the other side for about 5 minutes per side.14Step 14: When both sides are dark golden, remove each pepper and place on a plate lined with paper towels to drain.15Step 15: Optional: For extra crispness, place the peppers on a lined baking sheet and bake at 325°F for 15 minutes.16Step 16: Spread salsa roja on a plate, top with a stuffed pepper, and serve.getsaucepan.com/r/41e03a5d-39a3-446c-8ae4-75da393bfb24 · Original: https://peppergeek.com/chiles-rellenos/
