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Midnight Chiles Rellenos

Servings: 2

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

  • 4 pieces Poblano Peppers
  • 1 cup Monterey Jack Cheese
  • 2 pieces Eggs
  • 0.5 cup All-Purpose Flour
  • 2 tablespoons Vegetable Oil
  • 1 cup Tomato Sauce
  • 0.5 cup Diced Onions
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • to taste Salt
  • to taste Black Pepper

Instructions:

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Roast peppers in the preheated oven until skin is charred, about 10 minutes. Carefully place peppers in a plastic bag, close it, and allow peppers to steam as they cool, about 20 minutes. Once cool, remove skin.
  3. Cut a slit lengthwise into the side of each pepper, and remove seeds. Stuff peppers with Monterey Jack cheese.
  4. Beat eggs in a bowl until fluffy; beat in flour until batter is thick and creamy.
  5. Heat oil in a skillet over medium heat. Hold stuffed peppers by the stem, and dip in egg batter to coat.
  6. Cook peppers in the hot oil until golden-brown, turning as necessary. Drain on paper towels.
  7. Stir tomato sauce, onions, cumin, garlic powder, salt, and black pepper into the same skillet to make the sauce.
  8. Plate the chiles rellenos and pour sauce over them before serving.