Chiles Rellenos
- 1 pound Roma tomatoes, cored and halved
- 1/2 medium white onion, cut into 1/2-inch slices
- 2 medium garlic cloves, peeled and smashed
- 1 medium serrano chile, stemmed
- 1 teaspoon freshly squeezed lime juice, plus more as needed
- 1 teaspoon kosher salt, plus more as needed
- 4 medium poblano chiles (about 1 pound)
- Freshly ground black pepper
- 3 cups shredded Monterey Jack cheese (about 8 ounces)
- 4 large eggs, separated and at room temperature (see “Game plan” note above)
- 1/2 teaspoon kosher salt, plus more as needed
- 1 cup vegetable or canola oil
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Poblano chiles (about 1 pound), medium (4)
- Roma tomatoes (1 pound)
- Serrano chile, medium (1)
- White onion, cut into 1/2-inch slices, medium (1/2)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic cloves, medium (2)
- Kosher salt (1 1/2 teaspoon)
- Vegetable or canola oil (1 cup)
- Drinks
- Lime juice, freshly squeezed (1 teaspoon)
- Dairy
- Monterey jack cheese (3 cups)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published May 14, 2011 (1 year ago).
19 people saved this recipe.
