Chile Relleno Salvadoreno — Print Recipe

Mild green peppers stuffed with a mixture of cheese and vegetables, coated in egg batter, and fried until golden. Served in a light tomato broth.

Ingredients

1 Roast peppers over flame until charred. Place in a bag to steam, then peel. Make a slit and remove seeds carefully, keeping the pepper whole.
2 Stuff each pepper with crumbled queso fresco. Close the slit and dust the pepper lightly with flour.
3 Beat egg whites until stiff peaks form. Fold in yolks and a pinch of salt to make a light batter.
4 Dip each stuffed pepper in the egg batter, coating completely. Fry in hot oil until golden on all sides.
5 Blend tomatoes, onion, and garlic. Cook the sauce with water and salt until simmering. Place fried peppers in the broth.
6 Simmer the peppers in the tomato broth for ten minutes to meld flavors. Serve in shallow bowls with broth spooned over.

Did You Know?

Salvadoran chiles rellenos use mild peppers rather than hot ones, making them accessible to everyone including children who love the cheesy filling.