Learn how to make Mexican chiles rellenos at home. Chile rellenos are poblano peppers with cheese or beef, lightly fried and served with a simple homemade tomato salsa.
|Cheese||8 Ounce (Asadero, Oaxaca, Monterey jack, Muenster)|
|Vegetable oil||1 Teaspoon|
|Onion||1/2 Large , sliced thinly into half|
|Garlic||1 Clove (5 gm) , minced|
|Tomato sauce||4 Cup (64 tbs) (1 pound fresh tomatoes pureed, or canned sauce)|
|Oil||3 Cup (48 tbs) (For deep frying)|
1.Preheat oven to 450F.
2.Wash peppers and roast on direct flame as shown in the video. Remove blackened skin gently using paper towels. Cut as shown in the video.
3.Heat 1 teaspoon oil in a saucepan and sauté onions over medium heat for 5 minutes or until soft.
4.Add garlic, tomato, bay leaf, salt, pepper and stir well. Bring to boil and then allow to simmer by reducing the heat.
5.Cut cheese into 16 rectangles and place 2 pieces on each pepper.
6.Separate egg white and yolk and beat well. Combine both to get a fluffy batter.
7.Heat oil in a large skillet. Place peppers in egg batter and coat with egg.
8.Place inside oil and fry for 2-3 minutes until golden brown.
9.Serve with tomato sauce and enjoy!