Authentic Chiles Rellenos De Queso Recipe

Cooking Directions

• STEP 1.Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place the peppers in a plastic bag and let them steam for 10 minutes. Peel off the skin.
• STEP 2.Make a small slit in each pepper and remove the seeds and membranes. Stuff each pepper with cheese and close the slit.
• STEP 3.In a bowl, beat the eggs until frothy. Dip each stuffed pepper into the beaten eggs, coating it evenly.
• STEP 4.Heat oil in a large skillet. Fry the peppers until golden and crispy. Remove from the skillet and drain on paper towels.
• STEP 5.Serve the chiles rellenos de queso with tomato sauce, rice, and beans.

Cooking Tips

• You can use any type of melting cheese like Monterey Jack or Cheddar for the filling.
• For a spicier version, you can add diced jalapenos or serrano peppers to the cheese filling.
• Serve the chiles rellenos de queso with a side of Mexican rice and refried beans for a complete meal.

Storage and Serving

• Leftover chiles rellenos de queso can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the peppers in a skillet or oven until heated through.
• Serve the chiles rellenos de queso with tomato sauce, rice, and beans for a delicious meal.