Description
Mexican cuisine is known for its rich flavors and diverse dishes, with one of the most popular being Chiles Rellenos, which translates to “stuffed peppers”. This recipe features roasted poblano peppers filled with a delicious mixture of Queso Fresco, a type of Mexican cheese, and coated with a light batter. The result is a mouthwatering, slightly spicy dish that is perfect for any occasion. In this article, we will guide you through the preparation of Mexican Chiles Rellenos with Queso Fresco, providing you with a detailed ingredients list, step-by-step instructions, and valuable tips for beginners.
Ingredients
- 4 large poblano peppers
- 1 cup Queso Fresco, crumbled
- 1/2 cup chopped onion
- 1/4 cup chopped fresh cilantro
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 2 large eggs
- 1 cup all-purpose flour
- Vegetable oil for frying
Instructions
- Roast the poblano peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for about 30-40 minutes, or until the skin is charred and blistered. Remove the peppers from the oven and let them cool down.
- Peel the peppers: Once the peppers have cooled, peel off the skin, remove the seeds, and cut a slit down one side of each pepper to create a pocket. Be careful not to tear the peppers.
- Prepare the filling: In a bowl, mix together the crumbled Queso Fresco, chopped onion, chopped cilantro, salt, black pepper, and cumin.
- Stuff the peppers: Stuff each pepper with the Queso Fresco mixture, dividing it evenly among the four peppers.
- Prepare the batter: In a separate bowl, beat the eggs and mix in the flour. The batter should be smooth and free of lumps.
- Coat the peppers: Dip each stuffed pepper in the batter, coating it evenly.
- Fry the peppers: Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium heat. Fry the coated peppers until they are golden brown and crispy, about 3-4 minutes per side.
- Drain and serve: Remove the peppers from the oil and place them on a paper towel-lined plate to drain excess oil. Serve the Chiles Rellenos with Queso Fresco hot, garnished with additional cilantro if desired.
Notes
To roast the poblano peppers, place them on a baking sheet and bake at 400°F (200°C) for about 30-40 minutes, or until the skin is charred and blistered. Then, remove the skin, cut a slit down one side, and remove the seeds. For an extra crispy coating, chill the stuffed peppers in the refrigerator for 30 minutes before frying. Be gentle when handling the peppers to avoid tearing them.
- Prep Time: 45
- Cook Time: 20
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 7
- Sodium: 210
- Fat: 3
- Saturated Fat: 1
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 2
- Protein: 6
- Cholesterol: 12