How to make it

  • Chiles:
  • First take the Poblano Chile and roast them on a cormal or griddle until the skin turns black on all sides (you may broil them if you dont have a griddle). Once the skins are charred and black on all sides place them on a plate and set it in a paper bag for about 10 minutes. While they are cooling take pour about 3/4 cup flour into a bowl/dish to start with, add a little salt and pepper and mix then and set it aside.
  • Turn oven to broil. On a baking sheet set tomatoes, onion, jalapeno, bell peppers and garlic; coat them with the olive oil. Place them into the oven and roast them until fragrant and tender, you will have to watch them because the onion, bell peppers, jalapeno and garlic will be done before the tomatoes. While there broiling In a pot add 1 cup of water and chicken bouillon cube, bring to boil. Place them into the blender as there done roasting. Then roast tomatoes until there charred, then place them into the blender. Add cilantro and 1/2 cup of water, cumin cayenne and salt; belnd until smooth. Then pour mixture into pot with chicken boiullon and water Simmer until thickened, about 15 minutes. Remove from heat and cover until ready to use.
  • Then take a bowl and put 2 egg whites only in it and whip with blender until it is white and fluffy (5minutes, about) then keep whipping it and add the yolk in there one at a time, whip those in a couple more minutes. In a frying pan heat about 1 cup of vegetable oil on med heat.
  • Open your bag of chilies and peel the skin off them (be careful not to tear the chiles open), and leave the stems on them you could take them off if you would like. If you would like to stuff them, make a small slit in from the top to the bottom, remove the seeds carefully not to rip it, then stuff your cheese mixture inside. If needed use toothpick to hold the chiles closed. Then roll the chilies in the flour to coat all sides well and set them aside. Roll the Chiles in the eggs white mixture to cover every side. Then place them in the oil one at a time, which should be warm by now. Fry each side until golden brown and set them aside on plates. Pour some roasted tomato salsa over the top. Sprinkle with queso fresco and serve with rice if desired.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • mrcooksalot 5 years ago
    Oh yeah.... Yum...
    Was this review helpful? Yes Flag
  • sharebear1 5 years ago
    Hi Pongo, this is the recipe I make at home. It's a little time consuming with the preparation, but totally worth it! The picture above is in my kitchen after I made them. My ex-mother-in-law who was from Michocan, Mexico taught me how to make them. Hope you get a chance to try them!
    Was this review helpful? Yes Flag
  • mommyluvs2cook 5 years ago
    Omg, this sounds fabulous!! i am a huge chile relleno fan and cheese are my favorite!!
    Was this review helpful? Yes Flag
  • PongoUSA 5 years ago
    Love chile rellenos. Have never done them at home, with this recipe I will give it a try. Thanks a lot :)
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes