Gooey Chiles Rellenos
A twist on traditional Mexican chiles rellenos using gooey cheese. This dish is perfect for a dinner party or special occasion.
Ingredients
- ●2 pounds 4 large poblano peppersroasted
- ●8 ounces 1 cup gooey cheeseshredded
- ●scant 1/4 cup chopped australian chivesoptional
- ●1 ounce 1/4 cup grated reggiano cheeseoptional
- ●scant 1/4 cup chopped fresh cilantrooptional
- ●1/4 teaspoon 1/2 teaspoon cumindried
- ●pinch 1/4 teaspoon paprikasmoked
- ●to taste salt and pepper
- ●beaten 1 eggfor egg wash
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Roast the poblano peppers over an open flame or in the oven until charred. Peel the skin and cut a slit down one side of each pepper.
- 3
Scoop out the seeds and membranes, then fill each pepper with the gooey cheese.
- 4
In a separate pan, heat some oil over medium heat. Crack in the egg and scramble it until it's cooked through.
- 5
Dip each stuffed pepper into the egg wash and then coat with a mixture of australian chives, reggiano cheese, and paprika.
- 6
Heat some oil in a large skillet over medium-high heat. Fry the coated peppers until they're golden brown on all sides.
- 7
Transfer the peppers to a baking dish and cover with foil. Bake for 10-15 minutes or until the cheese is melted and bubbly.
- 8
Remove the foil and sprinkle with chopped cilantro. Serve hot with a dollop of sour cream, if desired.