Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Roast 4 large poblano peppers over an open flame or under a broiler until the skin is charred and blistered, then place them in a plastic bag to steam for 10 minutes, allowing them to cool.

2. 2

   Carefully peel the skin from the roasted poblano peppers, make a slit along one side, and gently remove the seeds and veins, leaving the stem intact.

3. 3

   In a medium bowl, combine 1 cup fresh ricotta cheese, 6 minced black garlic cloves, 1/4 cup finely diced white onion, 2 tablespoons chopped fresh cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, mixing until well combined.

4. 4

   Carefully stuff each prepared poblano pepper with approximately 1/4 of the black garlic and ricotta mixture, ensuring the filling is secure.

5. 5

   In one shallow dish, place 1/2 cup all-purpose flour; in another bowl, beat 2 egg yolks and in a separate clean bowl, beat 2 egg whites with a pinch of 1/4 teaspoon salt until stiff peaks form, then gently fold the beaten egg yolks into the stiff egg whites to create the egg batter.

6. 6

   Dredge each stuffed poblano pepper first in the 1/2 cup all-purpose flour, then coat thoroughly with the prepared egg batter.

7. 7

   Heat 4 cups vegetable oil in a large deep pot or Dutch oven to 350°F (175°C), then carefully deep-fry the battered peppers one or two at a time for 3-5 minutes per side, or until golden brown and cooked through.

8. 8

   Remove the deep-fried chiles rellenos from the oil and place them on a wire rack lined with paper towels to drain excess oil before serving warm.