Photograph of the finished Chiles rellenos de queso

Mexico · Ớt poblano nhồi phô mai chiên trứng

Chiles rellenos de queso

1 hr Hands-on time
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Poblano peppers Poblano peppers 8
  • Photograph of Oaxaca cheese Oaxaca cheese 9.9 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 2.8 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 1
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Salt Salt 0.3 oz

Method

  1. 1 Grill poblano peppers over a fire for 10 minutes until the skin is evenly charred, cover and let stand for 10 minutes, then peel.
  2. 2 Make a slit along the side of the chili pepper, carefully remove all the seeds while keeping the fruit intact.
  3. 3 Stuff the shredded Oaxaca cheese inside, secure with a toothpick, and then roll in flour.
  4. 4 Beat the egg whites until fluffy, mix in the egg yolks, dip the chili peppers in the mixture, and deep-fry for 4 minutes on each side.
  5. 5 Blend tomatoes with onions and garlic, simmer for 10 minutes to make a sauce, then pour over fried peppers.

With an appliance

  • Air fryer 58 min

    Replace step 4: spray oil to coat the stuffed peppers with egg, fry at 190 degrees for 12 minutes, flipping gently at the 7th minute; step 5 continues to simmer the tomato sauce on the stove for 10 minutes.

Start cooking