Chile Rellenos step by step

Absolutely! Here’s a step-by-step guide to making authentic Chile Rellenos — roasted peppers stuffed with melty cheese, dipped in a fluffy egg batter, and fried to golden perfection. 🇲🇽❤️🌶️

🌶️ Chile Rellenos (Step-by-Step) ❤️👍

🛒 Ingredients (Serves 4):

4 large Poblano peppers
1½ cups shredded cheese (like Oaxaca, Monterey Jack, or mozzarella)
4 eggs, separated
2 tbsp all-purpose flour (plus more for dusting)
1 tsp salt
Oil for frying (vegetable or canola)

Optional (for sauce):

2 tomatoes, ½ onion, 1 garlic clove, pinch of cumin (see salsa note at end)

🔥 Step-by-Step Instructions:

1. Roast the Peppers

Place poblanos over an open flame (gas stove, grill, or broiler) until skin is charred and blistered on all sides.
Transfer to a bowl and cover with a towel or plastic wrap to steam for 10–15 minutes.
Peel off the skin gently with your fingers. Don’t rinse under water (removes flavor).

2. Remove Seeds & Stuff

Make a small slit lengthwise down one side of each pepper.
Carefully remove seeds (use a spoon or your fingers).
Stuff each pepper with shredded cheese. Don’t overfill — close the slit with toothpicks if needed.

3. Prep the Egg Batter

Separate egg whites and yolks into two bowls.
Beat egg whites with an electric mixer until stiff peaks form.
Gently fold in the egg yolks, 2 tbsp flour, and salt until just combined — this makes a fluffy coating.

4. Dust & Dip

Lightly dust stuffed chiles with flour — helps batter stick.
Carefully dip each one into the egg batter, coating completely.

5. Fry Until Golden

Heat ½–1 inch oil in a skillet over medium-high heat.
Fry each chile relleno for 2–3 minutes per side, or until puffed and golden.
Drain on paper towels.

🍅 Optional: Quick Tomato Sauce (Ranchero Style)

Blend 2 tomatoes, ½ onion, 1 garlic clove, and a pinch of cumin.
Simmer the sauce in a pan with a little oil and salt until slightly thickened (about 10 min).
Spoon over the rellenos when serving.

🍽️ Serve With:

Mexican rice
Refried beans
Warm tortillas
A drizzle of crema or sprinkle of fresh cilantro

Would you like a baked version or one with meat filling instead of cheese?