Chiles Rellenos

Who can resist cheese-stuffed poblano peppers that are battered and fried until golden brown, and served with a savory tomato sauce scented with cinnamon and coriander? Instead of the fluffy egg batter that’s typically used in Mexico, we made a simple beer batter to create a crispy finish.

subheading: Chiles:

6 poblano chiles

8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack

subheading: Batter:

1 ½ cups all-purpose flour, plus more for dredging

1 ½ teaspoons baking powder

1 teaspoon ground cumin

1 teaspoon fine salt, plus more for sprinkling

1 (12-ounce) bottle or can lager-style beer

Vegetable oil, for deep-frying

Mexican Tomato Sauce, warm, recipe follows

subheading: Mexican Tomato Sauce:

2 pounds ripe tomatoes, cored and roughly chopped

¼ medium yellow onion

6 cloves garlic

5 sprigs fresh coriander (cilantro)

1 serrano chile (with seeds)

1 tablespoon kosher salt

½ teaspoon ground cinnamon (preferably Mexican)

Directions at foodnetwork.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer