Mexican
Chiles Rellenos
★★★★½ (4.6)
Whole poblano peppers stuffed with melty cheese, wrapped in a fluffy egg batter, and fried until golden, then bathed in a light tomato sauce - a classic that looks impressive but is very doable at home.
- Light, airy egg batter puffs up around the pepper for a classic golden crust
- Simple tomato sauce lets the smoky poblano and melted cheese shine
- Impressive dinner-party dish that is really just charring, stuffing, and frying
- 4 large poblano peppers
- 8 oz Oaxaca or Monterey Jack cheese, cut into thick sticks
- +9 more ingredients
- Place the poblano peppers directly on a gas burner flame or under a broiler set to high. Char them, turning every 1 to 2 minutes with tongs, until the skin is blackened and blistered all over, about 8 minutes total.
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