Authentic Mexican Chile Rellenos (Americanized)

Ingredients and Weight:

• 8 large poblano peppers (about 1 pound)
• 1 pound Monterey Jack cheese, shredded
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped tomato
• 1/4 cup chopped cilantro
• 1/4 cup chopped fresh jalapeño pepper (optional)
• 2 large eggs, beaten
• 1 cup all-purpose flour
• 2 cups vegetable oil, for frying
• 1 cup tomato salsa, for serving (optional)

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Prepare the peppers: Roast the poblano peppers under a broiler or over an open flame until the skin is charred. Place the charred peppers in a plastic bag and let them steam for 15 minutes. Once cool, remove the charred skin, stem, and seeds.
2. Make the filling: Combine the shredded cheese, onion, bell pepper, tomato, cilantro, and jalapeño (if using) in a bowl. Season with salt and pepper to taste.
3. Stuff the peppers: Fill each poblano pepper with the cheese filling.
4. Prepare the batter: In a shallow bowl, whisk together the eggs and flour. Season with salt and pepper.
5. Coat the peppers: Dip each stuffed pepper into the egg mixture, then roll in the flour. Shake off any excess.
6. Fry the peppers: Heat the vegetable oil in a large skillet over medium-high heat. Fry the peppers for 5-7 minutes per side, or until golden brown.
7. Serve: Serve the chile rellenos immediately, with salsa on the side.

Nutritional Information:

• Calories: 300 per serving
• Protein: 15g
• Carbohydrates: 30g
• Fat: 15g
• Sodium: 500mg

Dish Characteristics:

• Savory and creamy
• Slightly spicy (optional)
• Crispy outer shell
• Traditional Mexican flavor

User Comments:

• "These were delicious! I especially loved the creamy filling."
• "Perfect amount of spice and heat."
• "The crispy batter was a great contrast to the soft peppers."
• "A bit time-consuming to make, but totally worth it."
• "I would definitely make these again."

Special Precautions and Tips:

• When roasting the peppers, be sure to remove the stems and seeds to prevent bitterness.
• If you don't have a broiler, you can roast the peppers on a grill or in an oven set to 450°F for 20-25 minutes.
• To reduce the spiciness, remove the seeds from the jalapeño pepper before chopping.
• Serve the chile rellenos immediately to prevent the batter from becoming soggy.