Spicy Mexican Chiles Rellenos
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients:
- 4 whole large poblano chilies
- 8 ounces Monterey Jack cheese
- 4 whole eggs
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 cup tomato sauce
- 1/4 cup chopped onion
- 1 clove chopped garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- to taste salt
Instructions:
- 1. Preheat the oven to 375 degrees. Roast the chiles on a baking sheet until the skin is charred, about 15 minutes. Let the chiles cool, then remove the skins and seeds, keeping the stem intact. Stuff each chili with 2 ounces of cheese.
- 2. Beat the egg whites in a bowl until stiff peaks form. In another bowl, beat the egg yolks, then fold them into the egg whites. Coat the stuffed chilies in flour, then in the egg mixture.
- 3. Heat the vegetable oil in a skillet over medium-high heat. Fry the chilies until golden brown, about 5 minutes on each side. Remove from the skillet and place on a paper towel to drain excess oil.
- 4. In the same skillet, combine the tomato sauce, onion, garlic, cumin, oregano, cayenne pepper, and salt, and simmer for 10 minutes. Pour the sauce over the chilies before serving.