Ingredients
- 6 poblano chiles
- 8 oz Oaxacan-style string cheese, mozzarella, or Monterey Jack
- 1 1/2 cups all-purpose flour
- Extra all-purpose flour, for dredging
- 1 1/2 teaspoons baking powder
- 4 large eggs, separated
- 1/2 teaspoon salt
- Vegetable oil, for shallow frying
Instructions
- Roast the poblano chiles over an open flame or under the broiler until skins are blistered and blackened.
- Place chiles in a covered bowl and let steam for 10 minutes.
- Gently peel off skins, cut a small slit, and remove seeds.
- Stuff each chile with cheese without overfilling and set aside.
- In a bowl, mix flour, baking powder, and salt.
- Beat egg whites until stiff peaks form.
- Gently fold in egg yolks, then fold in flour mixture until light and fluffy.
- Heat vegetable oil in a skillet over medium heat.
- Dredge each stuffed chile lightly in flour, then dip into batter.
- Fry chiles until golden on all sides, turning gently as needed.
- Remove and drain on paper towels before serving.
Notes
- Do not overstuff chiles to prevent splitting.
- Maintain steady oil temperature for even frying.
- Serve immediately for best texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 chile relleno
- Calories: 390
- Sugar: 4 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 145 mg
