Chile Rellenos
Stuffed poblano peppers with cheese
Ingredients
- 6 poblano peppers
- 2 cups Oaxaca or Monterey Jack cheese
- 3 eggs, separated
- 1/2 cup flour
- Oil for frying
- Tomato sauce for serving
Instructions
- Roast peppers until charred, peel and deseed
- Make slit and stuff with cheese
- Beat egg whites until stiff peaks
- Fold in egg yolks
- Coat peppers in flour, then egg batter
- Fry until golden
- Serve with tomato sauce
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