Chile Relleno
Elevate your dinner table with the bold and comforting flavors of homemade Chile Relleno! This traditional Mexican dish features roasted and peeled poblano peppers, lovingly stuffed with creamy queso fresco or Monterey Jack cheese. Each pepper is encased in a light and airy egg batter, fried to golden perfection, and served with your favorite salsa for a zesty finish. The recipe highlights authentic techniques like charring poblanos for a smoky depth, folding stiff egg whites for a delicate crust, and frying to achieve a satisfying crunch. Ready in just an hour, this dish is perfect for a flavorful weeknight meal or an impressive centerpiece at your next gathering. With its balance of smoky, creamy, and crispy textures, Chile Relleno is a true crowd-pleaser that celebrates the rich traditions of Mexican cuisine.
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Recipe Information
Ingredients
- 6 Poblano peppers
- 12 oz Queso fresco or Monterey Jack cheese
- 4 Eggs
- 0.5 cup All-purpose flour
- 2 cups Vegetable oil
- 0.25 tsp Salt
- 0.25 tsp Pepper
- 12 Toothpicks
Instructions
Preheat your broiler on high and place the poblano peppers on a baking sheet lined with aluminum foil.
Broil the peppers for about 5-7 minutes on each side, until their skin is charred and blistered.
Immediately transfer the charred peppers to a plastic bag, seal it, and let them steam for about 10 minutes. This will make the skin easier to remove.
Peel off the charred skin from the peppers. Make a lengthwise slit in each pepper and carefully remove the seeds and membranes without tearing the peppers.
Cut the cheese into thick strips that will fit inside each pepper. Stuff each poblano with cheese and secure it with a toothpick to keep it closed.
Separate the egg whites from the yolks. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.
In a separate bowl, lightly beat the egg yolks and then fold them gently into the egg whites until just combined.
Season the flour with salt and pepper. Lightly dust each stuffed pepper with the seasoned flour to help the batter adhere.
Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C).
Gently dip each floured pepper into the egg batter, coating it completely.
Carefully lower each pepper into the hot oil and fry them until they are golden brown on all sides, about 3-4 minutes each.
Remove the fried chiles from the oil and drain them on a paper towel-lined plate.
Remove the toothpicks before serving and enjoy your homemade chile rellenos with your favorite salsa or sauce.
Nutrition Facts
Calories |
5218 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.0 g | 658% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 3140 mg | 137% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 26.1 g | ||
| Protein | 98.1 g | 196% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2610 mg | 201% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2204 mg | 47% | |
*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.
