Mexican · Members
Chiles Rellenos
Roasted poblano peppers stuffed with melty cheese, fried in a puffy egg batter and served in a light tomato sauce.
- Puffy golden egg batter
- Smoky roasted poblano
- Impressive vegetarian main
Chiles rellenos are a labor of love, but the payoff is a golden, cloud-like batter giving way to a smoky pepper and a river of melted cheese. We roast the poblanos until fully blistered so the skins slip off easily, then use a classic capeado batter of whipped egg whites folded with yolks. A simple blended tomato sauce, simmered until silky, is the traditional base. Take your time with each step and this becomes a special-occasion vegetarian main.
Instructions
Roast the poblanos directly over a gas flame or under a broiler, turning with tongs, for 8 to 10 minutes until blackened and blistered on all sides.
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