How To Make Chiles Rellenos | Chile Relleno Recipe | Hilah Cooking

By Hilah Cooking · 75 min

Ingredients

Instructions

1. Wash the peppers well. Roast them over an open flame or under the broiler for about 2 minutes per side, until thoroughly blackened.
2. Place each roasted pepper in a large bowl and cover with a plate so they steam while you make the sauce.
3. Heat the teaspoon of oil in a saucepan and sauté the onions over medium heat for about 5 minutes, until softened and beginning to brown.
4. Add the garlic, tomatoes and bay leaf and stir. Season with salt and pepper, bring to a boil, then simmer while you prepare the chiles.
5. Once the peppers are soft, gently rub off the blackened skins with a paper towel, taking care not to tear them.
6. Cut a slit from the stem end down about two-thirds of the way. Remove the cone of seeds under the stem with a paring knife, or leave it in for more heat.
7. Cut the cheese into 16 rectangles and place two in each pepper. Set aside.
8. Separate the eggs. Lightly beat the yolks in a shallow bowl. Beat the whites until stiff, then fold them gently into the yolks to make a fluffy batter.
9. Heat the oil in a large skillet until a pepper seed sizzles when dropped in.
10. Dip each filled pepper into the egg batter, cut side up, spooning egg over the top to coat it. Lay it carefully in the hot oil and repeat with the rest.
11. Fry for 2 to 3 minutes per side, until golden brown.
12. Drain briefly and serve immediately.

Summarized from Hilah Cooking's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseTomato sauce