- Prep time
- 45-50 minutes PT50M
- Cook time
- 25-30 minutes PT30M
- 7 servings
Stuff mild poblano peppers with pepper jack cheese and mozzarella to make this delicious, fried favorite.
- 7 medium poblano chile peppers
- 4-5 quarts canola oil
- ½ yellow onion, chopped
- 3 garlic cloves, minced
- 3 jalapeños, chopped
- 1½ cups flour
- 1 can diced tomatoes (14½ ounces)
- 4 cups bone broth or chicken stock
- Salt and pepper to taste
- 10½ ounces pepper jack cheese, cut into 1½ ounce strips
- 7 ounces shredded, low moisture mozzarella
- 6 eggs, separated
Blister poblano peppers, either by frying, broiling (turning often) or charring over an open flame. Place blistered peppers in a bowl, cover in plastic wrap and allow to rest for 30-40 minutes.
Heat ¼ cup oil in a medium pot, then cook onion with a pinch of salt until translucent, about 3 minutes. Add garlic and jalapeños and cook for 2 minutes. Add 3 heaping tablespoons of flour and cook for 3 minutes.
Add canned tomatoes and bone broth and whisk to incorporate and thicken. Allow to come to a boil and cook for 1 minute while stirring. Remove from heat and blend with a stick blender. Season to taste with salt and pepper.
Rub poblano peppers under running water to remove skins. Make a tiny slit along the side of each pepper, remove seeds and rinse them out. Stuff each pepper with 1½ ounces pepper jack and 1 ounce mozzarella. Secure peppers shut with tooth picks and dredge in flour. Set aside.
Separate egg whites and yolks. Beat whites to firm peaks. Separately, whisk yolks together. Fold egg yolks into beaten egg whites, along with 2 tablespoons flour and 1 tablespoon salt.
Coat dredged chiles in batter and fry one at a time until golden. Keep finished peppers in a warm oven until ready to plate. To serve, ladle tomato sauce onto a plate, then top with a chile relleno and more sauce.