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Chiles Rellenos

Christine Gallary
  • 90 minutes
  • Serves 4

INGREDIENTS

2

Garlic cloves, medium

4

Poblano chiles (about 1 pound), medium

1 lb

Roma tomatoes

1

Serrano chile, medium

1/2

White onion, cut into 1/2-inch slices, medium

4

Eggs, large

1 tsp

Lime juice, freshly squeezed

1

Black pepper, Freshly ground

1 1/2 tsp

Kosher salt

1 cup

Vegetable or canola oil

3 cups

Monterey jack cheese