Do you love the delightful combination of flavorful chiles and gooey cheese? If so, you’ll adore this classic dish – Chiles Rellenos. These stuffed peppers are brimming with a savory mixture and topped with a flavorful sauce that adds just the right amount of kick. Perfect for a cozy night at home or for impressing guests with a delicious homemade meal, this recipe is sure to become a favorite in your culinary repertoire. Let’s dive into the details of creating this mouthwatering Mexican dish!
**Chiles Rellenos**
**Ingredients:**
– 6 large poblano peppers
– 1 cup of shredded Oaxaca cheese (substitute: mozzarella or Monterey Jack)
– 1 cup of corn kernels
– 1 cup of black beans, drained and rinsed
– 1/2 cup of diced onion
– 2 cloves of garlic, minced
– 1 teaspoon of ground cumin
– 1 teaspoon of smoked paprika
– Salt and pepper to taste
– 1 tablespoon of vegetable oil
– 1/4 cup of all-purpose flour
– 4 large eggs
– 1 cup of tomato sauce
– 1 cup of chicken or vegetable broth
– Fresh cilantro leaves for garnish
**Instructions:**
1. Preheat your broiler to high. Place the poblano peppers on a baking sheet lined with aluminum foil. Broil them for about 5 minutes on each side until the skins are charred and blistered. This process helps in peeling the skin later. Once done, transfer the peppers to a bowl, cover it with plastic wrap, and let them cool for about 10 minutes.
2. While the peppers are cooling, heat the vegetable oil in a skillet over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes. Add the corn, black beans, cumin, paprika, salt, and pepper. Cook for another 3-4 minutes until the flavors meld together. Set aside.
3. Carefully peel the charred skin off the poblano peppers. Make a vertical slit down the length of each pepper, creating an opening to remove the seeds and membranes. Rinse the peppers under cold water to remove any remaining seeds.
4. Stuff each poblano pepper with the bean and corn mixture, then fill each one with the shredded cheese. Gently close the peppers around the filling and secure with toothpicks if needed.
5. Separate the egg whites and yolks into two bowls. Beat the egg whites until stiff peaks form. Gently fold in the egg yolks until just combined.
6. Heat a skillet with vegetable oil over medium heat. Dredge each stuffed poblano pepper in flour, then in the egg mixture. Carefully place them in the skillet and cook until golden brown on all sides, about 3-4 minutes per side.
7. In a separate saucepan, combine the tomato sauce and chicken or vegetable broth. Bring to a simmer over medium heat. Place the cooked peppers in the sauce, cover, and let simmer for 10-15 minutes, allowing the flavors to meld together.
8. Serve the Chiles Rellenos hot, topped with additional sauce and fresh cilantro leaves for a burst of freshness.
Enjoy the rich and comforting flavors of these Chiles Rellenos, a dish that captures the essence of traditional Mexican cuisine. Whether you’re cooking for yourself, your family, or entertaining guests, this recipe is sure to delight everyone at the table. Give it a try and savor the warmth and spice of this delectable meal.
