This traditional Mexican dish has the humble chili pepper stuffed with cheese. It’s delicious when paired with a flavor-packed tomato sauce, too. Use our local siling pangsigang for just the right amount of spiciness.
Chiles Rellenos (Cheese-Stuffed Peppers) Recipe
These cheese-stuffed peppers are a treat if you're looking for that spicy kick.
Ingredients
Chiles Rellenos (Cheese-Stuffed Peppers) Ingredients
- 1/3 Cup corn oil
- 1 onion medium-sized, chopped
- 4 cloves Garlic chopped
- 1/3 Cup all-purpose flour
- 3 green finger chilies (siling pangsigang) seeded
- 1 1/2 cups canned crushed tomatoes
- 2 teaspoons Salt
- 1 1/2 teaspoons oregano crushed
- 1/4 teaspoon ground black pepper
- 1 bay leaf
- ground cloves to taste
- ground cinnamon optional, to taste
- 6 green bell peppers or poblano chiles
- 170 Grams mild cheddar or Monterey Jack cheese shredded or sliced into 6 thin sticks
- 1/3 Cup all-purpose flour for dusting, plus 1 tablespoon, sifted
- 6 eggs separated
- 3/4 teaspoon Salt
- 2 cups canola oil
- sour cream, fresh cilantro, and cherry tomatoes to garnish
Instructions
- Make the sauce: Heat oil in a medium saucepan over medium-low heat. Sauté onions and garlic until golden and almost caramelized. Add flour; mix until lightly browned. Add chilies and tomatoes. Transfer mixture to a food processor and purée. Return mixture to saucepan. Stir in 5 cups water and remaining ingredients. Bring to a boil. Lower heat and simmer until thick, about 45 minutes. Turn off heat. Keep warm.
- Roast peppers over an open flame until charred. (You can also use a broiler.) Immediately place peppers in a zip-top bag, seal, and steam for 10 minutes. Remove skin. Cut a slit lengthwise down the middle of each pepper; remove core and seeds.
- Stuff peppers with cheese then dust with flour on all sides. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Beat yolks in another bowl with 1 tablespoon flour and salt. Fold yolks into whites.
- Heat oil in a heavy-bottomed pan over medium heat. Dip a pepper in egg mixture and coat well. Fry until golden, about 5 minutes. Drain on paper towels. Repeat with remaining peppers and egg mixture
- Place sauce in a shallow bowl. Place peppers on top. Top with sour cream, cilantro, and cherry tomatoes.
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