Chile rellenos is Mexican dish originating from the city of Puebla. The dish is made from fresh poblano peppers fire roasted then stuffed with meat or cheese, coated with eggs and fried in oil. Usually its served with a tomato salsa.
I made chiles rellenos for the first time and definitely they are one of my favorite Mexican dishes!
Stuffed Chile Rellenos Recipe
By January 22, 2018Published:
- Yield: 6
Chile rellenos is Mexican dish originating from the city of Puebla. The dish is made from fresh poblano peppers fire roasted then …
- 450 g pork mince
- 6 poblano peppers
- 1 small zucchini
- 1 small carrot
- 1 medium onion
- 3 cloves of garlic
- 3 pinches paprika
- 3 pinches cumin
- 100 g Mexican cheese Ceso fresco
- 100 g mozzarella
- vegetable oil for frying vegetables and meat
- 1 cup vegetable oil for frying peppers
- 2 eggs
- 1 can fire roasted tomatoes for the sauce
- 1 tsp oregano dried, Mexican, for the sauce
- 1 medium onion for the sauce
- 3-4 cloves of garlic for the sauce
- a few pinches sugar for the sauce
- Roast the peppers over a gas flame, turning frequently with tongs, until charred on all sides. Then put them in a bowl and cover with a lid. After 10-20 minutes remove the charred skin from the pepper under running water. Cut the peppers open and remove the seeds and veins. Set aside.
- Grate the carrots and zucchini on a coarse grater. Finely chop the onion and garlic.
- Heat the oil in a wide frying pan and fry over medium heat the onion and garlic until soft, add the carrots and zucchini, salt, pepper and simmer, stirring occasionally for 8-10 minutes.
- Fry the meat in an other pan until it's cook, add the cumin, paprika, salt and pepper. Mix the meat and vegetables, add the cheese, stir, turn off the heat and cool slightly.
- For the salsa: Pulse in a blender the tomatoes, oregano, finely chopped onion and garlic, add salt, sugar and pepper and blend again.
- Put the salsa in a saucepan and cook over low heat for about 8-10 min. Set aside and keep warm.
- Stuff the peppers with the meat filling. Use a toothpick to hold together if necessary.
- Separate the yolks from the whites, then beat the whites until peaks form. Continue whisking and add the egg yolks.
- Pour the oil into a small frying pan and heat over medium-high heat.
- Cook the peppers one by one, dipping the stuffed pepper in the eggs first and then put it in a pan with oil. Fry them on one side first, basting with oil using a spoon on each side, until golden brown, then turn and cook peppers on the other side.
- Put the peppers on a paper towel. Serve hot, with the tomato sauce on top.
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Tags: appetizer, Autumn Food, Cinco de Mayo, Day of the Dead, deep fried, dinner, Father's Day, herbs, Super Bowl, Winter Food