Chile Rellenos is a delicious vegetarian meal. I recommend using a mild sauce because the peppers are usually pretty spicy on their own! Surprisingly, these were very light, despite the frying. If you have them, wear plastic gloves when cleaning the peppers. Otherwise, make sure to wash your hands after handling these fiery things!
- 2 large poblano peppers
- 1 c. shredded Monterrey Jack cheese
- 2 eggs, separated
- salt to taste
- 1 c. Mexican-style tomato sauce
- oil for frying
- 1/2 c. flour
- Roast the peppers under broiler until black. Depending on your oven, this could take a matter of minutes. Using a pair of trusty tongs, snatch your peppers out of the oven and place immediately into some Tupperware, tightly sealing the lid. Prepare your batter.
- To make the batter, whip egg whites to a stiff peak. Beat yolks, and slowly fold them into the whites. Separately in a small bowl whisk together flour and salt.
- Now, return to your peppers. Carefully peel the skin, then cut a small slit into the slide of the pepper. Using a spoon, gently scrape out the seeds and membrane.
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Stuff the peppers with cheese, but leave enough room to be able to secure the slit closed with a toothpick. Dredge the pepper in flour, shake off the excess, then dip into the egg batter.
- In a large skillet, heat about an inch of oil until hot. Carefully place peppers into a pan and cook on each side until golden brown. Drain on paper towels. Serve with your choice of Mexican-style tomato sauce.
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