I’m always in the mood for some tacos, not only are they so easy to make but also require simple ingredients that we all have in our pantry! Simple ingredients but also great quality ingredients such as @olemex_labanderita tortillas that paired so well with @CasilleroWineUS wines! I made Chile Relleno tacos to pair with Cabernet Sauvignon, but Casillero del Diablo offers different varieties that go well with any taco.
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Chile Relleno Tacos
Ingredients
- 3 poblano peppers
- 1lb mozzarella cheese cut into strips or shredded
- 3 large eggs separated into yolks and egg whites
- ½ cup all purpose flour
- oil for frying
- flour tortillas
Salsa
- 1 12oz canned diced tomatoes
- ¼ cup cilantro
- 3 cloves garlic
- ½ white onion
- ⅓ cup water
- salt and pepper to taste
Instructions
Salsa
- In a blender add all the ingredients and blend until smooth. Add the salsa into a hot pan with a little bit of oil and bring to a low simmer.
Chile Rellano Tacos
- Heat a griddle on medium-high heat. Cook the poblano peppers until all sides are charred, turning every few minutes.
- Seal the charred peppers in a plastic bag, and let rest for about 15-20 minutes
- Remove the chiles from the bag, and peel the skin off. Slice a vertical line down one side of each chile, starting from the stem down to the tip.Remove the seeds with a spoon or your hand. Stuff each pepper with 2-3 strips of mozzarella cheese.
- In a large bowl, add egg whites and use a handheld mixer to whip until fluffy and soft peaks have formed. Add the egg yolks and whisk until just combined. Set aside.
- Pre-heat a large skillet on medium-high heat, with about 1.5″ of oil for frying.
- Place the stuffed pepper in the bowl of flour-mixture, pat the flour mixture on the pepper until completely coated. Next dip the floured pepper into the egg-mixture, making sure to hold it closed the whole time. Once coated all around, lay it in the frying pan.
- Fry the peppers until they are golden brown on both sides, about 3 minutes per side.
- Place one pepper on a flour tortilla, spoon on the salsa and enjoy!
Notes
- You can char the poblano peppers in the air fryer as well, place them in the basket of your air fryer at 380F for 7-10 mins.
- You replace the all purpose flour with GF flour or almond flour.
