Chile Relleno

The chile relleno, Spanish for stuffed chile, is a dish of Mexican cuisine that originated in the city of Puebla, first described in 1858 as a green chile pepper stuffed with minced meat and coated with eggs. The most common pepper used is Puebla's own poblano, though New Mexico chile, pasilla or jalapeno peppers are also popular; it is typically stuffed with melted cheese such as queso Chihuahua or queso Oaxaca, or with a picadillo filling of diced pork, raisins and nuts seasoned with cinnamon, then either covered in an egg white batter, dusted in corn masa flour and fried, or left unbattered, and is often served in a tomato sauce.