Hello everyone! This is a revised quick and simple video for cooking this wonderful tasty filling Mexican Chile Rellenos with Chile Poblano peppers and a simple mild salsa.
The peppers can be stuffed with your favorite ingredient or with just cheese or with other tasty ingredients such as queso fresco, cheddar cheese, chicken or ground beef. Chicken was used in this video which is my favorite.


Ingredients:

4-5 Poblano peppers 3-4 inches in length
Gallon size plastic bag or produce bag
3 Garlic cloves
4-5 Green Tomatillos Tomatoes
Queso fresco or favorite cheese
1 cup diced or shredded cooked chicken breast
1/2 cup diced onions
2 minced garlic cloves
1/4 tsp salt
1 small diced tomato
Few toothpicks
2 eggs
1 cup flour
1 cup vegetable oil


Using a iron skillet or saucepan, charr the peppers , tomatillos and garlic on both sides, try to get as much of the skin blackened. Remove the tomatillos if you see them sticking, set aside with garlic for salsa. Place peppers in a plastic bag and keep closed for 15-20 minutes. Remove peppers from bag and carefully remove skin so as not to tear. Use paper towel to help rub skin off if necessary.

In frying Pan sauté onions and minced garlic, diced small tomato and chicken until onions translucent, add salt and pepper to taste, remove from heat.

With pepper, slice open a small opening, stuff with cheese and small spoon of chicken mixture adding slowly, so you won’t overstuff and so that you can insert toothpick in and out of skin to hold the pepper closed. If toothpicks can’t be inserted, no worries , just be careful laying in oil and when frying.

Whisk egg whites , when frothy add the yolks then whisk again.
Place flour on a plate.

Carefully dip peppers in whisked egg then dip in flour. Place dipped peppers on large plate or flat surface lined wit foil so it wouldn’t stick while waiting to fry peppers,

In a 12-10" Frying Pan add vegetable oil with at least 1/4 inch depth. Set at medium heat, to test that oil is hot, sprinkle a pinch of flour and if it sizzles, its ready for peppers. Fry no more than 3 at one time.
If toothpick was not used, place open end down on in hot oil to fry, this will help seal the opening.
Turn to fry other side, when one side is light to dark brown, carefully turn using two spatulas. Place on paper towels to soak excess oil. Keep covered to keep warm.

Salsa-
Crush 3 charred garlic cloves, salt, and peppercorns in molcajete. Add tomatillos and crush until desired consistency. If you do not have a molcajete or pestle, a small grinder or food processor can be used.

Serve Chile Rellenos with Mexican Arroz and refried beans, topped with Salsa. Enjoy!

Drop me any questions or suggestions. Gracias! Hasta la vista!