New Mexico Chiles Relleno Recipe
By Ava Moore
Introduction
Hi there! I’m Ava, and I’m excited to share with you my favorite recipe for New Mexico Chiles Relleno. This dish is a classic in my household, and I’ve been perfecting the recipe for years. I’m an expert in recipes, and I’m confident that this one will impress your taste buds!
Before we get started, let me tell you a little bit about what makes this recipe so special. New Mexico Chiles Relleno is a traditional Mexican dish that originated in the state of Puebla. The dish is made by stuffing roasted and peeled poblano peppers with cheese, meat, or vegetables, coating them in an egg batter, and frying them until golden brown. The chiles are typically served with a tomato-based sauce, and sometimes topped with sour cream.
Now, let’s get cooking!
Ingredients
- 6 poblano peppers
- 1 cup of shredded cheese (cheddar or Monterey Jack)
- 1/2 cup of flour
- 1/2 teaspoon of salt
- 4 eggs
- 1/2 cup of vegetable oil
- 1 cup of tomato sauce
- 1/4 cup of sour cream
- 1/4 cup of chopped cilantro (optional)
Instructions
1. Preheat your oven to 400°F. Place the poblano peppers on a baking sheet and roast them in the oven for 15-20 minutes, or until the skins are charred and blistered.
2. Remove the peppers from the oven and place them in a plastic bag to sweat for about 10 minutes. This will make it easier to peel off the skin.
3. Carefully peel off the skin of the peppers and make a small slit down the side of each one. Remove the seeds and membranes.
4. Stuff each pepper with the shredded cheese.
5. In a separate bowl, whisk together the flour, salt, and eggs.
6. Heat the vegetable oil in a large frying pan over medium-high heat.
7. Dip each pepper into the egg mixture, making sure it’s fully coated.
8. Fry each pepper in the hot oil until golden brown on all sides.
9. In a small saucepan, heat the tomato sauce over low heat.
10. Serve the chiles relleno hot, topped with tomato sauce, sour cream, and chopped cilantro (if using).
FAQs
What is the best cheese to use for New Mexico Chiles Relleno?
You can use any type of cheese that melts well, such as cheddar or Monterey Jack. You can also mix different types of cheese for a unique flavor.
Can I make this recipe ahead of time?
Yes, you can prepare the stuffed peppers and keep them in the fridge for up to 2 days. When you’re ready to serve, just dip them in the egg batter and fry them.
Is this recipe spicy?
The poblano peppers used in this recipe are mild, so the dish is not very spicy. However, if you prefer a spicier flavor, you can use jalapeño peppers instead.