Mexican Chiles Rellenos

Mexican Chiles Rellenos are stuffed poblano peppers filled with cheese, dipped in egg batter, and fried until golden and crispy.

Ingredients - Serves 4

Preheat the broiler. Place the poblano peppers on a baking sheet and broil until the skins are charred and blistered, turning occasionally. Remove from the oven and let cool.
Once cooled, carefully peel off the charred skins from the peppers. Make a small slit lengthwise on each pepper and remove the seeds and membranes.
Stuff each pepper with the shredded Monterey Jack cheese, ensuring they are well-filled but not overflowing.
In a shallow dish, whisk together the flour, salt, and pepper. In another shallow dish, beat the eggs with milk.
Heat the vegetable oil in a large skillet over medium heat.
Dip each stuffed pepper into the flour mixture, coating all sides, then dip into the egg mixture, allowing any excess to drip off.
Carefully place the coated peppers into the hot oil and fry until golden brown and crispy, turning occasionally. Remove from the oil and drain on paper towels.
In a separate saucepan, heat the tomato sauce, garlic powder, cumin, salt, and pepper until warmed through.
Serve the fried chiles rellenos with the warm tomato sauce and garnish with fresh cilantro.
Enjoy!