20 minutes
20 minutes
  • 2 - Poblano chiles
  • 3 – eggs, separate yolks from whites
  • 1/4 – cup vegetable oil
  • 1 – cup Cacique Manchego Cheese Grated
  • 2 – flour tortillas
  • spicy tomato sauce (optional)
  1. Rub a small amount of vegetable oil on poblano chiles.
  2. Burn chiles over an open flame until entire chile is charred.
  3. Place charred chiles in an airtight container or plastic bag for 10 minutes, and allow it to steam in it’s own heat.
  4. Under a low stream of water, carefully peel burnt skin off each chile.
  5. Pat dry chiles with paper towel, and set to the side.
  6. Heat vegetable oil to a frying pan over a medium flame.
  7. While oil is heating, prepare egg mixture.
  8. In a mixer, add egg whites and mix on high until peaks form.
  9. Add egg yolks to egg whites and stir lightly until combined.
  10. Dip chiles into egg mixture and then place in the hot oil. Fry on each side until egg is golden on the outside.
  11. Remove from oil and place on a paper towel lined plate to drain.
  12. Heat skillet or large pan over a medium flame.
  13. Place tortilla in the middle of skillet, and sprinkle a 1/2 cup of grated Cacique Manchego cheese on one half of the tortilla.
  14. Top cheese with chile relleno and a drizzle of spicy tomato sauce.
  15. Fold opposite side of tortilla over the chile relleno to cover.
  16. Cook on each side until tortilla is crisp on the outside and cheese has melted.
  17. Repeat with remaining ingredients and serve.