No Way Jose Cuisine

Chile relleno is one of Mexico's most traditional dishes, with different fillings. traditionally is coated with egg, whisking the whites first until fluffy, then adding the yolks and mixing. In the same process, dredge in flour then egg and fry. But some people don't like the egg and I came up with this recipe it's so good, and that crispy texture makes it way better!

Cheese Chile Relleno (without the egg)

Fire roast the poblano peppers until the skin is chard, put them in a zip bag to sweat for 10 minutes, peel them off, and clean them from the chard with a light wet paper towel.

Cut open the poblanos and remove seeds if you like, stuff the poblano with Oaxaca cheese, dredge the poblanos in the flour and set aside.

of the juice from the canned chickpeas (garbanzos)

In a bowl, mix the chickpeas juice until fluffy, then add the cornstarch one tbsp at a time while mixing. Continue adding half of the 1/2 cup left of flour, mix, then the other half and mix. This process will help the batter to get bubbly and will give it the egg sponge finish but crispy.

have oil on high heat, ready to fry them. Once you carefully put the chile in the oil, you can add more of the batter over the chile with a spoon and flip it, to make the layer of the coat thicker. Fry until golden brown and put it over a paper towel when done

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