Chiles Rellenos

1 800ml/740g can roasted poblano chiles
250 grams Oaxaca cheese or queso fresco, grated
1 small onion, diced
1 teaspoon oregano
4 eggs, separated
salt
flour for dusting
oil for frying


Sauté diced onion. Toss with grated cheese and oregano. Beat egg whites until stiff. Stir yolks with 1 tablespoon flour and salt to taste. Gently combine whites and yolks to create batter. Gently open each poblano, and carefully stuff with filling. Fill pan generously with frying oil, and heat until sizzling. Carefully, coat each poblano with flour, dip in batter, then fry on each side until golden. Keep warm in oven while finishing. Serve with sour cream and your favourite salsa or hot sauce. 

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