Classic Mexican Chiles Rellenos

Indulge in the rich flavors of Mexico with these classic Chiles Rellenos - roasted poblano peppers stuffed with queso fresco, wrapped in a delicate egg batter, and fried to perfection.

⏱️ Cooking Time: 30 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Roast the poblano peppers over an open flame or under a broiler until the skin is blistered and charred. Transfer them to a plastic bag and let them steam for about 10 minutes. This helps to loosen the skin. Meanwhile, beat the egg whites in a clean bowl until stiff peaks form, then gently fold in the egg yolks until incorporated.
2. 2.
   Carefully peel off the charred skin from the peppers. Make a slit down the side of each pepper and remove the seeds and membranes. Stuff each pepper with 1.5 oz of queso fresco, making sure the cheese is compact to avoid spilling during frying.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat. The oil should be hot but not smoking; test by dropping a small amount of the batter to see if it sizzles immediately. Lightly coat each stuffed pepper in flour, shaking off excess. Gently dip them into the egg batter, ensuring they are well-covered.
4. 4.
   Carefully place the battered peppers into the hot oil. Fry until golden brown on all sides, about 2-3 minutes per side. Use tongs to turn them gently, being cautious not to break the coating. If the batter seems to be turning brown too quickly, reduce the heat slightly.
5. 5.
   Once browned, remove the peppers from the oil and drain on paper towels. Allow them to cool slightly before serving. If the peppers start to open, press them gently back together while they are still warm and pliable.