Roasted poblano peppers stuffed with cheese, and fried until golden. GBD! A rich, savory delight, especially when paired with the Salsa Roja. This is always what I order when I try a Mexican restaurant...then I get ideas and come home and try to recreate it.

Chiles Rellenos & Salsa Roja

Stephanie Sharpe

@steph

2 days ago

Roasted poblano peppers stuffed with cheese, and fried until golden. GBD! A rich, savory delight, especially when paired with the Salsa Roja. This is always what I order when I try a Mexican restaurant...then I get ideas and come home and try to recreate it.

#vegetarian#quick#comfort-food

Recipe

For the Rellenos

·4 poblano peppers

·1 cup monterey jack cheese, sliced

·3 eggs, separated

·1/2 cup flour

·Oil for frying

Steps

1.Roast and peel the poblano peppers.

2.Stuff each pepper with cheese and seal with toothpicks.

3.Dip in flour, then in whipped egg whites, and fry until golden.

Optional but super yummy

Salsa Roja

·4 Roma tomatoes, chopped

·1/4 white onion

·1 clove garlic

·1/2 cup chicken or vegetable broth

·1/2 tsp dried oregano

·1/4 tsp cumin

·1 tbsp oil

·Salt to taste

1.Blend the tomatoes, onion, garlic, and broth in a blender until smooth.

2.Heat the oil in a saucepan over medium heat.

3.Pour the tomato mixture into the pan and bring to a simmer.

4.Stir in the oregano, cumin, and salt.

5.Simmer for 10–15 minutes until slightly thickened.

6.Ladle the sauce over your Chiles Rellenos right before serving.

I sprinkle more cheese on top.

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