Prep 30 mins
Cook 15 mins
My mother-in-law grew up in SoCal, so when I received poblano peppers in my CSA share I asked for her chile rellenos recipe. DH advised that I use two eggs per pepper, but it would also work as three eggs per two peppers. If using canned peppers, skip the first step. Prep time includes step one for fresh peppers.
- 1 tablespoon oil
- 4 poblano chiles or 4 anaheim chilies
- 8 eggs, separated
- 4 slices monterey jack cheese, 1/4-inch thick
- 1 tablespoon flour
- When using fresh peppers fry whole in hot oil until almost burned. Remove from pan. Slice lengthwise on one side and cut off top, removing seed pod. Peel off skin. (Skip this step if using canned, MIL recommends Ortega).
- While peppers are frying in step 1, separate the egg yolks from whites. Beat whites until stiff (I do firm peaks), then put in freezer to get cold. Beat yolks until thick (not quite soft peaks), chill in fridge.
- Slice jack cheese about 1/4" thick and trim to fit peppers.
- Stuff peeled and seeded peppers with cheese and roll in flour.
- Combine egg yolks and whites.
- Dip peppers in egg mixture and cook in hot skillet, turn once when golden. Spoon remaining egg mixture over top of peppers to make a thick crust. Cook until light brown and eggs are cooked through.
- Notes: We top with additional cheese (like aged goat cheese) upon serving. Others serve with enchilada sauce and sour cream.