Stuffed Poblano Peppers

“Chiles rellenos” are stuffed poblano peppers, covered in a light batter made of egg whites whisked until stiff, then shallow fried and served with a homemade tomato-based sauce. Poblano peppers are traditionally prepared by being charred over direct contact with a flame until the skin looks nice and is charred all around. They’re then covered with cling film or a tea towel for a couple of minutes to let the steam help loosen up the skin and make them easier to peel. Once the peppers are peeled they are ready to be used. There are a few stuffed poblano peppers recipes with different kinds of fillings, but the most well known ones are normally stuffed simply with cheese. You can often find Mexican stuffed peppers as part of celebrations such as Day of the Dead and Mexican Independence Day. This Mexican stuffed peppers recipe is very representative of Mexican culture and poblano peppers are very appreciated for their unique and mildly spicy taste. Their size also makes them perfect for stuffing! In the UK and Europe, it’s not easy to find fresh poblano peppers, so we made this peppers recipe using tinned whole poblano peppers. All you need to do is to drain them well and pat them dry with kitchen paper before adding the grated cheese. We served this stuffed poblano peppers recipe with a lovely sauce made out of roasted tomatoes, garlic and onion, blended smoothly with our favourite pantry ingredient : Gran Luchito Chipotle Paste. The combination of the chile relleno and the warm tomato chipotle sauce is worthy of any special celebration and we hope that you love it too!

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