Chile Rellenos
Ingredients
- 6 large Poblano chiles
- 200 g Cheese (such as monterey jack or queso fresco)
- 2 Eggs
- 1 cup Tomato sauce
- Oil for frying
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
1. Preheat the oven to 375°F (190°C).
2. Roast the chiles over an open flame or under a broiler until the skins are blistered and charred. Place them in a plastic bag to steam for about 10 minutes, then peel off the skins.
3. Carefully make a slit in each chile and remove the seeds and membranes.
4. Stuff each chile with cheese or your choice of filling.
5. In a bowl, beat the eggs until fluffy. Dip each stuffed chile into the egg batter, coating it well.
6. Heat oil in a skillet over medium heat. Fry the chiles until golden brown on all sides, then transfer them to a baking dish.
7. Pour tomato sauce over the chiles and bake in the preheated oven for about 20 minutes.
8. Serve hot, garnished with fresh cilantro if desired.
