Mexican Chile Rellenos

Ingredients

• •6 pcs Poblano peppers
• •1 teaspoon Salt
• •300 g Quesillo cheese
• •4 pcs Eggs
• •0.5 teaspoon Black pepper
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Roast poblano peppers directly over a gas flame or under a broiler until blackened on all sides, about 5-7 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam.

   💡 The steam helps loosen the skin - don't skip this resting step.

2. 2

   While peppers steam, make the filling: mix queso Oaxaca or Monterey Jack cheese with cooked shredded chicken, a pinch of cumin, and fresh chopped cilantro in a bowl.

   💡 Use room temperature cheese - it melts better and mixes more easily.

3. 3

   Peel the charred skin from the peppers (leave stems intact). Make a small slit down one side and remove seeds and membranes. Stuff each pepper with the cheese mixture, about 1/4 cup per pepper.

   💡 Wear gloves when handling hot peppers - the oils can burn your skin.

4. 4

   Prepare the batter: whisk together 3 eggs separated (or 2 whole eggs), 2 tablespoons flour, and a pinch of salt until smooth. The consistency should be like thin pancake batter.

   💡 For extra crispy coating, use egg whites beaten to stiff peaks folded into the yolk mixture.

5. 5

   Heat 1 inch of vegetable oil in a deep skillet to 350�F (175�C). Dip each stuffed pepper in the batter, coating completely, then carefully place in hot oil.

   💡 Don't overcrowd - fry in batches of 2-3 for even cooking.

6. 6

   Fry for 3-4 minutes per side until golden brown and crispy. The cheese should be melted and gooey inside. Remove and drain on a wire rack, not paper towels, to maintain crispness.

   💡 Internal temp should reach 165�F - the cheese will be fully melted at this point.

7. 7

   Serve immediately with warm tomato sauce (salsa roja) drizzled over top, fresh crema, and Mexican rice on the side.

   💡 The contrast between the crispy exterior and melty cheese is what makes this dish special.