Cheese-Stuffed Chiles Rellenos
Crispy fried poblano peppers stuffed with melty cheese, served with a quick tomato salsa, crema, and tortilla chips. A fast, satisfying weeknight meal.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 14g
Ingredients
- 4 whole poblano peppers
- 1 cup shredded cheddar cheese
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup vegetable oil
- 1 medium diced tomato
Instructions
- 1
Roast the 4 poblano peppers under a broiler or over a gas flame until skins are charred, about 5 minutes. Place in a bowl, cover with plastic wrap, and let steam for 5 minutes. Then rub off the skins, make a slit, and remove seeds, keeping stems intact.
- 2
Stuff each pepper with 1/4 cup of the shredded cheddar cheese. In a shallow bowl, beat the 3 eggs with a pinch of salt until frothy. Place the 1/2 cup flour on a plate.
- 3
Heat the 1/2 cup vegetable oil in a large skillet over medium-high until shimmering. Dip each stuffed pepper in the egg, then dredge in flour, coating evenly.
- 4
Fry the peppers in the hot oil, turning once, until golden brown and crispy on all sides, about 3-4 minutes per side. Drain on paper towels.
- 5
Serve the chiles hot, topped with the diced tomato, a drizzle of crema or sour cream, and lime wedges on the side. Enjoy with tortilla chips.
Tools you’ll need
- Broiler or gas stove
- Large skillet
- Mixing bowls
- Tongs
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