 Chiles rellenos | |
| Type | Stuffed vegetable |
|---|---|
| Course | First or main |
| Place of origin | Mexico |
| Serving temperature | Hot |
| Main ingredients | Poblano pepper, egg, cheese |
| Variations | New Mexico chile, pasilla, meat |
The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile")[1] is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".[1]
The most common pepper used is Puebla's poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.[2][3] Although it is often served in a tomato sauce, the sauces can vary.
- ^ a b Velázquez de la Cadena, Mariano (1858). A dictionary of the Spanish and English languages. New York, New York: D. Appleton & Company. p. 96 – via Google Books.
- ^ Bayless, Rick; Brownson, JeanMarie & Bayless, Deann Groen (2000). Mexico One Plate at a Time. Simon & Schuster. pp. 194–195. ISBN 9780684841861 – via Google Books.
- ^ Kenyon, Chelsie (10 April 2012). "How to Make Chile Rellenos". About.com. Archived from the original on 15 January 2013. Retrieved 7 January 2013.