Chile Rellenos

🔥 Prep

• Roast the 4 Poblano Peppers over an open flame or under a broiler until the skins are charred all over, about 5 minutes total, turning frequently.
• Place the charred peppers in a bowl, cover with plastic wrap, and let them steam for 2 minutes to loosen the skins.
• Peel off the skins, make a slit down one side of each pepper, and carefully remove the seeds and membranes, keeping the pepper intact.
• Shred the 200 g Monterey Jack Cheese and stuff each pepper with an even amount of cheese, pressing gently to fill.
• Beat the 3 Eggs in a shallow bowl until well combined.
• Measure out the 0.5 cup Flour into another shallow bowl for dredging.
• Warm the 200 ml Tomato Sauce in a small saucepan over low heat until just heated through, about 3 minutes.

🔥 Cook

• 1. Heat enough vegetable oil in a large skillet to reach a depth of about 1 inch over medium-high heat until the oil shimmers (approximately 350 °F).
• 2. Lightly dust each stuffed pepper with the measured 0.5 cup Flour, shaking off excess.
• 3. Dip the floured pepper into the beaten 3 Eggs, ensuring it is fully coated.
• 4. Carefully lay the egg‑coated pepper in the hot oil and fry for 2–3 minutes per side, or until the coating is golden brown and crisp.
• 5. Using a slotted spoon, transfer the fried peppers to a paper‑towel‑lined plate to drain excess oil.
• 6. Arrange the drained chile rellenos in a shallow baking dish and pour the warmed 200 ml Tomato Sauce evenly over them.
• 7. Reduce the oven temperature to low (about 200 °F) and let the peppers sit in the sauce for 5 minutes to absorb flavor and melt the absorb flavor and melt the cheese further.
• 8. Remove from the oven, optionally garnish with fresh cilantro or a squeeze of lime.

🔥 Serve

• Serve the chile rellenos hot, directly from the baking dish, spooning extra sauce over each pepper.
• Accompany with Mexican rice, refried beans, and warm corn tortillas.
• Add a side of sliced avocado or guacamole and a wedge of lime for brightness.
• Optionally sprinkle chopped fresh cilantro or crumbled queso fresco on top for added texture and flavor.