Classic Chile Relleno Plate

Stuffed poblano peppers, lightly fried and smothered in salsa with melted cheese—served with traditional Mexican rice, refried beans, and fresh toppings.

Ingredients:

For the chiles rellenos:

4 large poblano peppers

1 cup Oaxaca or Monterey Jack cheese (shredded or in strips)

3 eggs, separated

1/4 cup flour

Salt to taste

Oil for frying

For the green salsa:

5 tomatillos, husked

1 jalapeño or serrano pepper

1/4 onion

1 clove garlic

Fresh cilantro (a handful)

Salt to taste

For the Mexican rice:

1 cup long-grain white rice

1/4 cup diced onion

2 cloves garlic, minced

1/4 cup tomato sauce or 1 blended tomato

2 cups chicken broth

2 tbsp vegetable oil

Salt to taste

For the refried beans:

2 cups cooked pinto beans

2 tbsp lard or vegetable oil

Salt and cheese to taste

Toppings & sides:

Shredded lettuce

Diced tomato

Guacamole or sliced avocado

Sour cream (optional)