Chile Relleno Torta
Experience the bold, authentic flavors of Mexico with this irresistible Chile Relleno Torta recipe! Perfectly charred poblano peppers are stuffed with melty queso Oaxaca or mozzarella, coated in a fluffy egg batter, and fried to golden perfection. Nestled inside a soft, toasted telera or bolillo roll, these chile rellenos are elevated with creamy refried beans, zesty mayonnaise, crisp lettuce, juicy tomato slices, and buttery avocado. This hearty and satisfying sandwich combines smoky, cheesy, and fresh elements in every bite, making it a standout option for lunch or dinner. Quick to prepare in under an hour, the Chile Relleno Torta is a vibrant twist on traditional Mexican street food that’s sure to impress.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Queso Oaxaca or mozzarella cheese
- 3 whole Large eggs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil
- 4 whole Telera or bolillo rolls
- 1 cup Refried beans
- 0.25 cup Mayonnaise
- 1 cup Lettuce
- 1 large Tomato
- 1 whole Avocado
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered on all sides.
Place the roasted peppers in a bowl, cover with plastic wrap or a kitchen towel, and let them steam for 10 minutes.
Carefully peel off the skin from the peppers, make a small slit down one side, and remove the seeds while keeping the peppers intact.
Stuff each pepper with about 1/4 cup of queso Oaxaca or mozzarella cheese and set aside.
Separate the eggs, placing the whites in a large mixing bowl and the yolks in a small bowl.
Beat the egg whites with a hand mixer or whisk until stiff peaks form. Gently fold in the yolks and a pinch of salt to create the batter.
Lightly coat the stuffed peppers with all-purpose flour, shaking off any excess.
Heat vegetable oil in a large skillet over medium heat.
Dip each floured pepper into the egg batter to fully coat and carefully fry in the hot oil until golden brown on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
Slice the telera or bolillo rolls in half and spread mayonnaise on one side and refried beans on the other.
Assemble the tortas by placing a chile relleno on the bottom half of each roll. Top with shredded lettuce, sliced tomato, and avocado slices.
Season with a pinch of salt and pepper, cover with the top half of the roll, and serve immediately.
Nutrition Facts
Calories |
4631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 364.9 g | 468% | |
| Saturated Fat | 84.1 g | 420% | |
| Polyunsaturated Fat | 138.7 g | ||
| Cholesterol | 788 mg | 263% | |
| Sodium | 6404 mg | 278% | |
| Total Carbohydrate | 271.6 g | 99% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 38.7 g | ||
| Protein | 117.6 g | 235% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 2046 mg | 157% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 3646 mg | 78% | |
*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.
