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Stuffed poblano peppers, lightly fried and smothered in salsa with melted cheese\u2014served with traditional Mexican rice, refried beans, and fresh toppings.<\/p>\n
For the chiles rellenos:<\/strong><\/p>\n 4 large poblano peppers<\/p>\n 1 cup Oaxaca or Monterey Jack cheese (shredded or in strips)<\/p>\n 3 eggs, separated<\/p>\n 1\/4 cup flour<\/p>\n Salt to taste<\/p>\n Oil for frying<\/p>\n For the green salsa:<\/strong><\/p>\n 5 tomatillos, husked<\/p>\n 1 jalape\u00f1o or serrano pepper<\/p>\n 1\/4 onion<\/p>\n 1 clove garlic<\/p>\n Fresh cilantro (a handful)<\/p>\n Salt to taste<\/p>\n For the Mexican rice:<\/strong><\/p>\n 1 cup long-grain white rice<\/p>\n 1\/4 cup diced onion<\/p>\n 2 cloves garlic, minced<\/p>\n 1\/4 cup tomato sauce or 1 blended tomato<\/p>\n 2 cups chicken broth<\/p>\n 2 tbsp vegetable oil<\/p>\n Salt to taste<\/p>\n For the refried beans:<\/strong><\/p>\n 2 cups cooked pinto beans<\/p>\n 2 tbsp lard or vegetable oil<\/p>\n Salt and cheese to taste<\/p>\n Toppings & sides:<\/strong><\/p>\n Shredded lettuce<\/p>\n Diced tomato<\/p>\n Guacamole or sliced avocado<\/p>\n Sour cream (optional)<\/p>\n <\/p>\n<\/div>\n 1. Roast and prep the chiles:<\/strong><\/p>\n Roast poblanos over open flame or under broiler until charred.<\/p>\n Place in a plastic bag to steam 10 min.<\/p>\n Peel skin gently, make a slit, and remove seeds. Stuff with cheese.<\/p>\n 2. Make the salsa verde:<\/strong><\/p>\n Boil tomatillos and jalape\u00f1o until soft (5\u20137 min).<\/p>\n Blend with onion, garlic, cilantro, and salt.<\/p>\n Simmer for 10 minutes until slightly thickened.<\/p>\n 3. Make the rice:<\/strong><\/p>\n In a pot, heat oil. Saut\u00e9 rice until lightly golden.<\/p>\n Add garlic and onion, stir briefly.<\/p>\n Pour in tomato sauce and chicken broth.<\/p>\n Season and bring to boil, then cover and simmer 18 min.<\/p>\n 4. Refry the beans:<\/strong><\/p>\n In a pan, heat oil\/lard. Add beans and mash.<\/p>\n Simmer until creamy. Add cheese if desired.<\/p>\n 5. Batter and fry the chiles:<\/strong><\/p>\n Beat egg whites until stiff. Gently fold in yolks + pinch of salt.<\/p>\n Dust stuffed chiles with flour, then dip in egg batter.<\/p>\n Fry in hot oil until golden on all sides. Drain on paper towels.<\/p>\n 6. Assemble the plate:<\/strong><\/p>\n Place chile relleno on a plate, pour green salsa (and optional red salsa) over the top.<\/p>\n Sprinkle more cheese and melt briefly under broiler or microwave.<\/p>\n Serve with a side of rice, beans, lettuce-tomato salad, and guacamole.<\/p>\n For extra flavor, mix Oaxaca and asadero cheese inside the chiles.<\/p>\n Want a shortcut? Use store-bought green salsa or enchilada sauce.<\/p>\n For a vegetarian version, skip the lard in beans and use veggie broth in rice.<\/p>\n","protected":false},"excerpt":{"rendered":" Stuffed poblano peppers, lightly fried and smothered in salsa with melted cheese\u2014served 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 […]<\/p>\n","protected":false},"author":1,"featured_media":6635,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h2>\n
\ud83c\udf1f Pro Tips<\/h4>\n