Ingredients

Chef Theo stopped at the local Mexican grocery – Supermercado Aguascalientes – on his way into work. He bought fresh poblano peppers, canned chipotle peppers, and cheese for the dish. We also had some fresh garlic from our farm to use!

Roasting

• Poblanos are roasted in the oven until skins are blackened.
• Flip and roast the other side.
• Remove from oven and cover with foil to help peppers steam for a few minutes.
• Peel the peppers and cut a slit down the middle for stuffing.

Stuffing & Breading

• Stuff the peppers with your choice of ingredients. We filled ours with lots of cheese!
• Separate the egg whites from yolks and beat the egg whites. (Chef Theo saved the yolks to make some individual lava cakes for everyone later in the week.)
• Coat the peppers in batter, egg whites, batter again and drop into the fryer. (I am wanting to try these myself soon and use my air fryer.)
• Place the peppers back on a baking sheet and cover in cheese.
• Put in oven until cheese melts.

Sauce

• Boil tomatoes.
• Place them in a blender with some of the water.
• Add chipotle peppers in adobo sauce. We used two cans since we were making it for a lot of people.
• Add fresh garlic from the farm. 😉
• Add salt.
• Blend!

You can find the full recipe for these chile rellenos at this link on the Isabel Eats website. If you make these, please tag us on social media!