Chile Relleno Poblano Cheese Onion (Print View)
Poblano peppers filled with cheese and onion, then crisped and served over savory tomato salsa.
# What You'll Need:
→ Vegetables and Aromatics
01 -
1 yellow onion, diced
02 -
4 poblano peppers
03 -
5 cloves garlic, minced
04 -
2 tablespoons fresh cilantro, chopped (for garnish)
→ Cheese and Eggs
05 -
1 cup shredded queso cheese
06 -
3 eggs
→ Canned Goods
07 -
1 can (794 g) crushed tomatoes
08 -
1 can (284 g) diced tomatoes with green chiles
→ Pantry Items
09 -
1 tablespoon olive oil
10 -
0.5 cup all-purpose flour
11 -
0.5 cup vegetable oil
12 -
1 teaspoon salt
13 -
1 teaspoon freshly cracked black pepper
14 -
1 teaspoon ground cumin
# Directions:
01 -
Preheat oven to 200°C. Dice the onion. In a sauté pan over medium heat, cook diced onion with olive oil, salt, black pepper, and ground cumin for about 4 minutes until softened.
02 -
Arrange poblano peppers on a lined baking sheet. Bake for 10 minutes, flip, then bake for an additional 10 minutes.
03 -
Transfer roasted peppers to a heatproof bowl and cover with plastic wrap. Allow to steam for 10 minutes, then peel the skins once cool enough to handle.
04 -
Add crushed tomatoes, diced tomatoes with green chiles, and minced garlic to the sautéed onions. Stir, reduce heat to low, and simmer for 15–20 minutes.
05 -
For a smooth consistency, purée the sauce in a blender and return it to the sauté pan to keep warm over low heat.
06 -
Carefully make a slit down the middle of each peeled pepper without cutting through. Remove seeds gently using a spoon.
07 -
Fill each pepper with 1/4 cup shredded queso cheese, being cautious not to tear the peppers. Set aside.
08 -
Separate egg yolks into a small bowl and egg whites into a medium mixing bowl. Whip egg whites to stiff peaks, then add yolks one at a time, beating until the mixture is fluffy.
09 -
Dredge each stuffed pepper lightly in flour, then dip into the egg batter until well coated.
10 -
Heat vegetable oil in a frying pan over medium-high heat. Fry each coated pepper for 2–3 minutes per side until golden and crisp. Work in batches for best results.
11 -
Serve the fried peppers immediately atop the warm tomato salsa. Garnish with fresh cilantro and additional queso cheese if desired.
# Notes:
01 -
It is essential to allow the peppers to cool sufficiently before peeling to preserve their shape.
02 -
Using a hand mixer expedites achieving stiff peaks in egg whites for a lighter batter.
03 -
For easier stuffing, remove seeds carefully with a small spoon or your fingers.