Chiles Rellenos de Queso

🛒 Ingredients

• Poblano pepper 100 g · 30 kcal
• Oaxaca cheese 80 g · 250 kcal
• Large egg 50 g · 70 kcal
• All-purpose flour 10 g · 36 kcal
• Vegetable oil for frying 30 g · 270 kcal
• Tomato sauce (mild) 50 g · 15 kcal

👨‍🍳 Instructions

1. Roast poblano peppers over an open flame, under a broiler, or on a hot griddle until the skin is charred and blistered all over; place them immediately in a plastic bag to steam for 10-15 minutes.
2. Once cooled, carefully peel the skin from the peppers, make a slit down one side, remove the seeds and veins, being careful to keep the pepper intact.
3. Stuff each poblano pepper generously with Oaxaca or Monterey Jack cheese.
4. Lightly dust the stuffed peppers with all-purpose flour, ensuring they are evenly coated.
5. In a large bowl, separate egg whites and beat them until stiff peaks form; then, gently fold in the egg yolks and a tablespoon of flour to create a light batter.
6. Heat vegetable oil in a deep skillet to about 350°F (175°C). Carefully dip each floured, stuffed pepper into the egg batter, ensuring it's fully coated.
7. Fry the peppers for 2-4 minutes per side, or until the batter is golden brown and crispy. Drain on paper towels.
8. Serve immediately with a mild tomato sauce on the side.