CHILE RELLENO STUFFED WITH CHEESE TAMALE
Tamales are a tradition that usually involves the whole family. Soft masa, perfectly seasoned filling, all made by hand using recipes passed down through generations, then assembled and wrapped in a sustainable wrap before being steamed. And while making tamales by hand can be a long process, all you have to do to enjoy a taste of authentic Mexico is open the package, heat, and eat. Serve our Tamales as an entrée, a side dish or as an appetizer.
- 1 24oz package of
- 4 whole chile poblanos
- Oil for frying
- 3 room temperature eggs
- 1 block of monterey jack cheese
- 1⁄2 cup of all-purpose flour
- 4 large tomatoes
- 1⁄2 onione
- 2 garlic cloves
- 1⁄2 cup of cilantro
- 1 tablespoon of oregano
- First, prepare your poblano peppers by roasting them in the oven or on the stovetop. Once roasted, remove the blistered and blackened skin from the pepper. This softens the skin and makes them super easy to stuff.
- Cut your cheese tamales and cheese into slices for easy stuffing
- Once your peppers are roasted and the skins are peeled, gently cut a slit down the middle of the pepper with a knife and stuff them with slices of cheese and tamal.
- Next, make the egg batter by separating the yolks and whites from 3 eggs. Place the egg whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form, about 3-5 minutes. Then continue beating them on low and add in egg yolks one at a time until they’re all mixed together. The batter should be light, fluffy and golden yellow.
- Grab a stuffed pepper and roll it in a plate of all-purpose flour. Make sure it’s coated on all sides before giving it a tap to remove any excess flour. Grab the flour-coated pepper and dip it into the egg batter. Make sure it is coated on all sides.
- Quickly and gently place the pepper in hot frying oil and fry on both sides until golden brown.!
- Blend all sauce ingredients and set aside.
- Serve with Del Real Foods rice and beans. Drench your golden brown chiles in tomato sauce. Enjoy!