Chiles Rellenos with Red Rice
Chiles Rellenos with Red Rice
Ingredients
For the Chiles Rellenos
- 8 poblano peppers
- 1 pound Monterey Jack cheese, cut into 1/2-inch thick sticks
- 1/2 cup all-purpose flour
- 8 large eggs, separated into yolks and whites
- 4 cups sunflower oil, for frying, or as needed
For the Tomato Sauce
- 8 Roma tomatoes, halved
- 1/4 white onion
- 2 garlic cloves
- 1 serrano pepper, stem removed
- 2 cups water
- 1/2 teaspoon dried oregano
- 1 teaspoon chicken bouillon powder, or to taste
- 2 tablespoons sunflower oil, for frying the sauce
For Serving
- 4 cups red rice, cooked, for serving
- 1/2 cup cotija cheese, crumbled, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the poblano peppers: Remove the stems and seeds from the poblano peppers. Char the peppers directly over an open flame on a gas stove or under a broiler until the skin is blackened and blistered on all sides. This will take approximately 5-7 minutes per pepper.
⏱️ 15 min
- 2
Once charred, immediately place the hot peppers in a bowl and cover tightly with plastic wrap or transfer them to a paper bag and seal. Let them steam for 10-15 minutes. This helps loosen the skin.
⏱️ 15 min
- 3
After steaming, carefully peel the charred skin from the poblano peppers. Make a slit down one side of each pepper, being careful not to cut all the way through, and gently remove any remaining seeds. Set aside.
⏱️ 10 min
- 4
Stuff each poblano pepper with the Monterey Jack cheese sticks. Ensure the cheese is nestled securely inside.
⏱️ 5 min
- 5
Prepare the tomato sauce: In a blender, combine the Roma tomatoes, white onion, garlic cloves, serrano pepper, water, dried oregano, and chicken bouillon powder. Blend until completely smooth.
⏱️ 5 min
- 6
Heat 2 tablespoons of sunflower oil in a medium saucepan over medium heat. Pour the blended tomato sauce into the hot oil. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Season with additional chicken bouillon or salt if needed. Keep warm.
⏱️ 20 min
- 7
Prepare the egg batter: In a large, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. In a separate bowl, lightly beat the egg yolks.
⏱️ 5 min
- 8
Gently fold the beaten egg yolks into the stiff egg whites until just combined. Be careful not to deflate the whites.
⏱️ 2 min
- 9
Heat the sunflower oil for frying in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). The oil should be at least 2-3 inches deep.
⏱️ 5 min•🌡️ 350
- 10
Lightly dust each cheese-stuffed poblano pepper with all-purpose flour, ensuring it's evenly coated. This helps the egg batter adhere.
⏱️ 5 min
- 11
Carefully dip each floured pepper into the egg batter, ensuring it's fully coated. Gently transfer the battered pepper to the hot oil.
⏱️ 5 min•🌡️ 350
- 12
Fry the chiles rellenos, one or two at a time to avoid overcrowding, for 3-4 minutes per side, or until golden brown and puffed. Use tongs to carefully turn them. The cheese inside should be melted.
⏱️ 16 min•🌡️ 350
- 13
Remove the fried chiles rellenos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min
- 14
To serve, place a chile relleno on a plate, generously spoon the warm tomato sauce over it, and serve alongside a portion of red rice. Garnish with crumbled cotija cheese and fresh chopped cilantro.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chiles Rellenos with Red Rice
Ingredients
For the Chiles Rellenos
- 8 poblano peppers
- 1 pound Monterey Jack cheese, cut into 1/2-inch thick sticks
- 1/2 cup all-purpose flour
- 8 large eggs, separated into yolks and whites
- 4 cups sunflower oil, for frying, or as needed
For the Tomato Sauce
- 8 Roma tomatoes, halved
- 1/4 white onion
- 2 garlic cloves
- 1 serrano pepper, stem removed
- 2 cups water
- 1/2 teaspoon dried oregano
- 1 teaspoon chicken bouillon powder, or to taste
- 2 tablespoons sunflower oil, for frying the sauce
For Serving
- 4 cups red rice, cooked, for serving
- 1/2 cup cotija cheese, crumbled, for garnish
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Prepare the poblano peppers: Remove the stems and seeds from the poblano peppers. Char the peppers directly over an open flame on a gas stove or under a broiler until the skin is blackened and blistered on all sides. This will take approximately 5-7 minutes per pepper.
⏱️ 15 min - 2
Once charred, immediately place the hot peppers in a bowl and cover tightly with plastic wrap or transfer them to a paper bag and seal. Let them steam for 10-15 minutes. This helps loosen the skin.
⏱️ 15 min - 3
After steaming, carefully peel the charred skin from the poblano peppers. Make a slit down one side of each pepper, being careful not to cut all the way through, and gently remove any remaining seeds. Set aside.
⏱️ 10 min - 4
Stuff each poblano pepper with the Monterey Jack cheese sticks. Ensure the cheese is nestled securely inside.
⏱️ 5 min - 5
Prepare the tomato sauce: In a blender, combine the Roma tomatoes, white onion, garlic cloves, serrano pepper, water, dried oregano, and chicken bouillon powder. Blend until completely smooth.
⏱️ 5 min - 6
Heat 2 tablespoons of sunflower oil in a medium saucepan over medium heat. Pour the blended tomato sauce into the hot oil. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld. Season with additional chicken bouillon or salt if needed. Keep warm.
⏱️ 20 min - 7
Prepare the egg batter: In a large, clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form. In a separate bowl, lightly beat the egg yolks.
⏱️ 5 min - 8
Gently fold the beaten egg yolks into the stiff egg whites until just combined. Be careful not to deflate the whites.
⏱️ 2 min - 9
Heat the sunflower oil for frying in a large, deep skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). The oil should be at least 2-3 inches deep.
⏱️ 5 min•🌡️ 350 - 10
Lightly dust each cheese-stuffed poblano pepper with all-purpose flour, ensuring it's evenly coated. This helps the egg batter adhere.
⏱️ 5 min - 11
Carefully dip each floured pepper into the egg batter, ensuring it's fully coated. Gently transfer the battered pepper to the hot oil.
⏱️ 5 min•🌡️ 350 - 12
Fry the chiles rellenos, one or two at a time to avoid overcrowding, for 3-4 minutes per side, or until golden brown and puffed. Use tongs to carefully turn them. The cheese inside should be melted.
⏱️ 16 min•🌡️ 350 - 13
Remove the fried chiles rellenos from the oil and place them on a wire rack lined with paper towels to drain excess oil.
⏱️ 2 min - 14
To serve, place a chile relleno on a plate, generously spoon the warm tomato sauce over it, and serve alongside a portion of red rice. Garnish with crumbled cotija cheese and fresh chopped cilantro.
⏱️ 3 min