Grandma Neville's Chiles Rellenos
Experience authentic comfort food with "Grandma Neville's Chiles Rellenos," a classic recipe bursting with traditional Mexican flavors. Roasted poblano peppers are delicately charred, peeled, and stuffed with creamy Oaxaca or Monterey Jack cheese, then wrapped in a light, airy egg batter and fried to crisp perfection. The dish is crowned with a rich homemade tomato sauce, made from simmered tomatoes, onions, garlic, and fresh cilantro, creating the perfect balance of smokiness and tanginess. With its inviting aroma and wholesome ingredients, this recipe is ideal for family dinners or special gatherings, and it’s a nostalgic nod to time-honored cooking techniques. Quick to prepare in just over an hour, it serves six people, making it the ultimate crowd-pleaser for lovers of Mexican cuisine.
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Ingredients
- 6 pieces Poblano peppers
- 12 ounces Oaxaca cheese (or Monterey Jack cheese)
- 4 large Eggs
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 2 cups Vegetable oil
- 4 large Tomatoes
- 1 medium White onion
- 2 pieces Garlic cloves
- 1 cup Chicken or vegetable broth
- 0.25 cup Cilantro leaves
- 0.5 teaspoon Black pepper
Directions
Step 1
Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered on all sides, about 5 minutes. Place the peppers in a sealed plastic bag or covered bowl for 10 minutes to steam. Peel the charred skin off, being careful not to tear the peppers.
Step 2
Make a small slit on one side of each pepper and carefully remove the seeds and membranes while keeping the peppers intact.
Step 3
Cut the cheese into thick strips and stuff each pepper with 1-2 ounces of cheese. Gently press the slit closed and set the peppers aside.
Step 4
Separate the eggs, placing the yolks in one bowl and the whites in another. Whip the egg whites with an electric mixer until stiff peaks form. Lightly beat the yolks with the salt and gently fold them into the egg whites to create a fluffy batter.
Step 5
Spread the flour onto a plate. Lightly dust each stuffed pepper with the flour, ensuring they are evenly coated.
Step 6
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. The oil should be around 350°F (180°C).
Step 7
Dip each floured pepper into the egg batter, making sure it is fully coated. Carefully place the battered peppers into the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Remove the peppers from the oil and drain on paper towels.
Step 8
To make the tomato sauce, blend the tomatoes, onion, garlic, and cilantro leaves into a smooth puree. Heat a tablespoon of oil in a saucepan over medium heat and pour in the tomato mixture. Add the chicken or vegetable broth, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.
Step 9
Serve the fried chiles rellenos over a pool of warm tomato sauce, garnished with additional cilantro if desired. Enjoy immediately!
Nutrition Facts
| Serving size | (2733.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5702.8 |
| Total Fat 528.6g | 0% |
| Saturated Fat 121.8g | 0% |
| Polyunsaturated Fat 269.3g | |
| Cholesterol 987.0mg | 0% |
| Sodium 5829.1mg | 0% |
| Total Carbohydrate 176.8g | 0% |
| Dietary Fiber 26.0g | 0% |
| Total Sugars 50.2g | |
| Protein 125.9g | 0% |
| Vitamin D 236.9IU | 0% |
| Calcium 2768.2mg | 0% |
| Iron 16.5mg | 0% |
| Potassium 4188.7mg | 0% |
Source of Calories