Ingredients & Substitutes

Instructions

1. 1

   Roast and peel 4 large poblano peppers, then carefully make a slit down one side and remove seeds, keeping them whole.

2. 2

   In a large skillet, sauté 0.5 small finely diced onion and 2 minced garlic cloves in 1 tablespoon of vegetable oil until softened, about 3 minutes.

3. 3

   Add 1 cup of huitlacoche and 0.5 cup of corn kernels to the skillet, cooking for 5-7 minutes until the huitlacoche is tender and any liquid has evaporated.

4. 4

   Stir in 0.5 cup of crumbled cotija cheese, 1 tablespoon of chopped cilantro, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper into the huitlacoche mixture, then stuff this filling into each of the prepared poblano peppers.

5. 5

   For the sauce, combine 0.5 cup of Mexican crema, 0.25 cup of chicken broth, 1 tablespoon of chopped cilantro, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper in a blender and blend until smooth; set aside.

6. 6

   Whisk 3 large eggs vigorously until light and fluffy, then dredge each stuffed poblano pepper in 0.25 cup of all-purpose flour before carefully coating it in the whisked egg batter.

7. 7

   Heat 2 cups of vegetable oil in a deep pan to 350°F (175°C) and carefully fry each battered poblano pepper for 3-4 minutes per side, until golden brown and cooked through, then drain on paper towels.

8. 8

   Serve the fried chiles rellenos immediately, drizzled generously with the prepared poblano cream sauce.