Chile Rellenos
Roasted poblano peppers stuffed with melting cheese, dipped in a light whipped-egg batter and pan-fried until golden, then finished with a bright tomato-onion sauce. The result is smoky, creamy, and satisfying—comfort with a refined technique.
6 poblano pepper
8 oz queso oaxaca, shredded
4 egg, separated
1 cup all-purpose flour
1 tsp baking powder
1 tsp kosher salt
½ tsp black pepper
2 cup vegetable oil
1 can can diced tomatoes, 14 oz
1 onion, finely chopped
2 clove garlic, minced
½ cup chicken stock
1 bunch cilantro, chopped
1 lime, cut into wedges
1 tsp sugar
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Molletes
Toasty split rolls piled with creamy refried beans and melted cheese, finished with bright pico and jalapeño for contrast. Simple, satisfying, and perfect for breakfast or a relaxed snack.
Pork Pibil Tacos
Aromatic, slow-roasted pork marinated in achiote and citrus, shredded and brightened with pickled onions for tacos that balance deep, earthy spice with zingy freshness. Ideal for a weekend cook—long braise, simple assembly, and utterly craveable results.
Queso Fundido
A bubbling skillet of molten cheese studded with spicy chorizo and roasted peppers, perfect for scooping with warm tortillas. Rustic, shareable, and built on simple steps that yield a dramatic, crowd-pleasing finish.