Name: Chiles Stuffed with Cheese (Chiles Rellenos con Queso)
Yield: 8 chiles rellenos
Cuisine: Mexican
Ingredients: Vegetable oil or lard for frying; all-purpose flour seasoned with salt and pepper, for dredging; 4 cups queso O axaca, pulled; 5 large eggs, separated; ½ cup epazote, thinly julienned; 8 poblano chiles, roasted, peeled, slit lengthwise, and seeded

Preparation info

8
chiles rellenos

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Ingredients

4 cups queso O axaca, pulled
½ cup epazote, thinly julienned
8 <

Method

Combine the queso and epazote in a bowl. Stuff the chiles with about ½ cup of cheese, press the opening together tightly, and dust with seasoned flour.
In a bowl, beat the egg whites until stiff; in a separate bowl, beat the yolks slightly with a pinch of salt and gently fold the yolks into the whites to make the batter.
Pour enough oil