I love chile rellenos and make them often at home. During one of my recent trips to the farmers market (The season is almost over, visit them while you can!), I saw these beautiful poblano peppers and could not resist bringing some home.
If you’re unfamiliar with poblano peppers, they are a a mild chili peppers with low to medium heat.
To make chile rellenos:
I roast them either on the grill or under the broiler (sorry for the glare from the aluminum foil).
Once roasted, I place them in a bowl and cover the bowl with plastic (saran) wrap to trap the moisture and heat. This helps makes the blistered skin come off quicker.
Once the skin is removed, I gently create an opening and carefully stuff grated cheese inside the pepper. If you wish, you can scrape off the seeds and vein inside. This of course, lessens the heat and also allows more room for the cheese. In Mexico, the cheese used is usually queso fresco which I have used in the past. When using queso fresco, has to be cut into strips to fit in the peppers. Today, I did my lazy method and used grated cheese blend of cheddar, monterey jack and colby cheese. Once stuffed, I secure the opening with a toothpick.
If you’re conscious about your weight (carbs), this next step is optional. Usually a batter is used but I don’t particularly care for it. Instead, I whisk one egg, lightly seasoned with salt and pepper. The poblano peppers are dipped in the egg then coated with bread crumbs.
The peppers can either fried or baked in the oven. I prefer my chile rellenos fried since the coating gets crunchy and are an exciting contrast from the gooey cheese inside.
Traditionally, chile rellenos are served in a tomato sauce. Sometimes I do make the sauce but not today.