Chile Relleno Poblano
Charred poblano stuffed with cheese and topped with velvety tomato sauce, a restaurant-quality vegetarian main.
Ingredients (serves 4)
- 4 Poblano Pepper
- 2 cups Oaxaca or Mozzarella cheese
- 4 Egg whites
- 1 tbsp All-Purpose Flour
- 3 Tomato
- 2 Garlic cloves
- 1/2 Onion
- 1 tsp Oregano
- Vegetable Oil
- Salt to taste
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Save this recipeInstructions
- 1
Char poblano peppers directly over a gas flame or under a hot broiler until blackened all over, 8-10 minutes. Place in a plastic bag for 5 minutes to steam.
- 2
Peel away charred skin under cool running water. Make a slit and carefully remove seeds, keeping pepper intact.
- 3
Stuff each pepper with 1/2 cup cheese. Set aside. For sauce, blend tomatoes with minced garlic, diced onion, and oregano.
- 4
Heat 1 tbsp oil in a saucepan over medium. Pour in sauce and simmer for 15 minutes until slightly thickened.
- 5
Beat egg whites until stiff peaks form. Heat 2 tbsp oil in a large skillet over medium. Carefully coat each pepper in flour, then dip in egg whites.
- 6
Fry peppers 3 minutes per side until golden. Pour tomato sauce over top and simmer 2 minutes.
