Chiles Rellenos

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 4 large poblano peppers
• 2 cups shredded Oaxaca or Monterey Jack cheese
• 3 large eggs, separated
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup vegetable oil for frying
• 1 cup canned crushed tomatoes
• 1/2 tsp garlic powder

Directions

1. Char the poblanos directly over a gas flame or under the broiler, turning often, until the skin is blackened all over. Place them in a sealed plastic bag for 10 minutes, then peel off the skins, cut a slit down one side, and carefully remove the seeds.
2. Stuff each pepper generously with shredded cheese, then press the slit closed and lightly dust the outside of each pepper with flour.
3. Separate the eggs. Beat the whites in a bowl until stiff peaks form, then fold in the yolks along with a pinch of salt until you have a fluffy batter.
4. Heat the oil in a deep skillet over medium-high heat. Dip each stuffed pepper into the egg batter to coat it fully, then gently lower it into the hot oil. Fry about 3 minutes per side until golden brown, then drain on paper towels.
5. In a small saucepan combine the crushed tomatoes, garlic powder, salt, and pepper. Simmer over medium heat for 5 minutes to make a quick sauce.
6. Plate the fried peppers and spoon warm tomato sauce over the top before serving.

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