Stuffed peppers, or chile rellenos, are a delicious, satisfying meal that can be a great alternative to serving meat as the main dish.
Chiles Rellenos is a traditional Mexican dish that originally comes from Puebla City and uses dark green poblano peppers that are mild to the taste if there isn’t any added seasoning. Some cooks will substitute Anaheim peppers if necessary. The peppers are stuffed with cheese that melts easily, covered with batter, and fried. This version of the recipe also includes a tomato sauce to serve with the peppers. The sauce can be made spicier with the addition of cayenne pepper for those with a spicy palate.
Chiles
- 8 poblano peppers
- 8 ounces shredded Monterey jack cheese
- 2 egg whites, beaten
- ½ cup flour
Tomato sauce
- 2 pounds of tomatoes or a large 28 ounce can
- ½ yellow onion, finely diced
- 2 cloves of garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons olive oil
- Water to thin the sauce
- Salt and pepper to taste
Directions:
- Put the tomatoes in a food processor along with the rest of the ingredients.
- Put the tomato sauce in a medium size dutch oven and let it simmer while preparing the chiles.
- Take the chiles first and blacken the outer skins. This can be done on the stove top on a burner or more easily on the grill.
- Put the chiles in a large plastic bag for ten minutes. Take them out and peel off the blackened outer skin.
- Cut off the ends of the chiles and remove the seeds as much as possible. Fill with shredded cheese, being careful not to tear the chiles.
- Put a frying pan on the stove with 2 tablespoons of olive in it.
- Fasten the end of the stuffed chile with a tooth pick so the cheese does not ooze out.
- Dip the stuffed chile in the beaten egg white and then roll it in flour. Place it in the frying pan. After all the chiles are in the pan, fry them for three minutes and turn them over. When the crust is golden brown, they are done.
- Check the tomato sauce, add salt and pepper to taste. Add water if it is too thick.
- Take the browned chiles and place in the dutch oven with the tomato sauce. Cover gently with tomato sauce.
- This recipe serves four people with two chiles for each.
- The type of cheese is optional, although the traditional recipe uses white cheese.
- For a spicier dish, add in ½ teaspoon of cayenne pepper to the tomato sauce.
- Ground beef can also be used to make a meatier dish. Season ground beef with chili powder and garlic salt for flavoring.
The copyright of the article Mexican Stuffed Peppers in Mexican Food is owned by Marie Botkin. Permission to republish Mexican Stuffed Peppers in print or online must be granted by the author in writing.
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