Chiles Rellenos 

Chiles Rellenos is a traditional Mexican dish that holds a special place in the country's culinary heritage. Originating from Puebla, Mexico, this dish features roasted poblano peppers stuffed with a savory filling, often accompanied by a rich walnut sauce and garnished with pomegranate seeds. The combination of flavors and colors is said to represent the Mexican flag, making it a patriotic choice for celebrations, particularly Mexican Independence Day.

Full Recipe:

Ingredients

For the Stuffed Peppers:

• 6 large poblano peppers

• 8 ounces Monterey Jack cheese, cut into strips

• 1 tablespoon all purpose flour

• 3 large eggs, separated

• ½ teaspoon salt

• ½ teaspoon ground black pepper

• Canola oil, for frying 

For the Walnut Sauce:

• 1 cup walnuts, shelled and skinless

• ½ cup sour cream or crema mexicana

• ¼ cup milk or heavy cream

• ½ teaspoon salt

• Pinch of sugar (optional)

For Garnish:

• Fresh parsley, chopped

• Pomegranate seeds 

Directions

1. Roast the Poblano Peppers: Char the poblano peppers over an open flame or under a broiler until the skins are blistered and blackened. Place the charred peppers in a plastic bag or covered bowl and let them steam for about 10 minutes. Once cooled, peel off the skins, make a slit down the side, and remove the seeds and membranes.

2. Stuff the Peppers: Insert strips of Monterey Jack cheese into each prepared pepper.

3. Prepare the Egg Batter: In a bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with salt and pepper. Gently fold the yolks into the beaten egg whites until just combined.

4. Dredge the Peppers: Lightly coat each stuffed pepper with flour, shaking off any excess.

5. Dip and Fry: Carefully dip each floured pepper into the egg batter, ensuring it's fully coated. Heat oil in a skillet over medium heat and fry the battered peppers until golden brown on all sides. Remove and drain on paper towels.

6. Prepare the Walnut Sauce: In a blender, combine the walnuts, sour cream, milk, salt, and sugar (if using). Blend until smooth and creamy.

7. Serve: Place the fried chiles rellenos on a serving platter, drizzle with the walnut sauce, and garnish with chopped parsley and pomegranate seeds.

Nutritional Information (per serving)

• Calories: Approximately 450 kcal

• Protein: 15g

• Fat: 35g

  • Saturated Fat: 10g

• Carbohydrates: 20g

  • Fiber: 4g

  • Sugars: 5g

• Sodium: 600mg

• Cholesterol: 150mg