A beloved classic from Mexican kitchens! Roasted poblano peppers are stuffed with cheese, dipped in a fluffy egg batter, and fried until golden. Served in a rich homemade tomato-based salsa alongside tender beans. Comfort food at its finest.

📌 Ingredients:

For the Chiles Rellenos:

4 large poblano peppers

2 cups Oaxaca or Monterey Jack cheese (shredded)

4 large eggs (separated)

1 tbsp all-purpose flour

Oil for frying

Toothpicks (optional)

For the Red Salsa:

4 Roma tomatoes

1 small onion (quartered)

2 garlic cloves

2–3 dried guajillo or chile de árbol (optional for spice)

1/2 tsp oregano

Salt to taste

1 tbsp oil

To Serve:

Cooked pinto beans

Chopped cilantro for garnish