Cheater Chile Relleno
Experience the bold and comforting flavors of Mexico with this easy "Cheater Chile Relleno" recipe, a simplified take on the classic dish that’s bursting with cheesy goodness and vibrant spices. Perfect for busy weeknights, this shortcut version uses roasted poblano peppers stuffed with gooey Monterey Jack cheese, dipped in a quick homemade batter, and lightly pan-fried for a golden, crispy finish. The peppers are then smothered in zesty red enchilada sauce, baked to perfection, and topped with creamy sour cream and fresh cilantro. With just 15 minutes of prep and a seamless blend of savory, smoky, and tangy flavors, this dish is a crowd-pleaser that delivers restaurant-quality taste with minimal effort. Perfect for satisfying your Mexican food cravings in under an hour!
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 2 cups Shredded Monterey Jack cheese
- 2 large Eggs
- 0.5 cups All-purpose flour
- 0.25 cups Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Baking powder
- 4 tablespoons Vegetable oil
- 1 cups Canned red enchilada sauce
- 0.5 cups Sour cream
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish and set aside.
Roast the poblano peppers directly over a gas flame or under the broiler until the skins are blackened on all sides, about 5 minutes. Place the peppers in a bowl and cover tightly with plastic wrap to steam for 5 minutes.
Peel the charred skin off the poblanos. Slice each pepper lengthwise, remove the seeds and membranes, and carefully stuff with about 1/4 cup of shredded Monterey Jack cheese. Set aside.
In a medium bowl, whisk together eggs, flour, milk, salt, and baking powder until a smooth batter forms.
Heat the vegetable oil in a large skillet over medium heat. Dip each stuffed poblano into the batter, ensuring it's fully coated, and carefully place in the hot skillet.
Cook the battered peppers for 2-3 minutes on each side, or until golden brown. Remove from the skillet and transfer to the prepared baking dish.
Pour the canned red enchilada sauce over the battered poblanos and sprinkle with any remaining shredded cheese.
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
Remove from the oven, let cool for 5 minutes, and serve topped with sour cream and freshly chopped cilantro, if desired.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1011 mg | 44% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 5.7 g | ||
| Protein | 21.8 g | 44% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 492 mg | 38% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 409 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
