Chile Rellenos
Indulge in the bold and comforting flavors of authentic Chile Rellenos, a classic Mexican dish that transforms roasted poblano peppers into a crispy, cheesy delight. This recipe pairs smoky, fire-roasted peppers with a luscious filling of creamy queso fresco or Monterey Jack cheese, all wrapped in a light and airy egg batter before being fried to golden perfection. The charred skins are peeled off to reveal tender peppers, which are then stuffed with cheese and coated in a delicate egg-white batter for a satisfying crunch. Serve these irresistible chile rellenos alongside a rich tomato sauce for added depth, making it an ideal centerpiece for a flavorful Mexican-inspired dinner. Perfectly balanced between smoky, savory, and creamy, this dish is a must-try for anyone looking to elevate their culinary repertoire.
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Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 12 ounces Queso fresco or Monterey Jack cheese
- 4 large Eggs
- 1 cup All-purpose flour
- 2 cups Vegetable oil
- 1 teaspoon Salt
- 1 cup Tomato sauce (optional, for serving)
Instructions
Preheat your oven's broiler or set up a grill for roasting the poblano peppers.
Place the poblano peppers under the broiler or on the grill, turning occasionally, until the skin is charred and blistered on all sides (approximately 5-7 minutes per side).
Transfer the roasted peppers to a bowl and cover them with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes to loosen the skins.
Meanwhile, cut the queso fresco or Monterey Jack cheese into 6 even-sized strips.
Once the peppers are cool enough to handle, gently peel off the charred skins. Be careful not to tear the peppers.
Make a small slit down the side of each pepper and carefully remove the seeds and membranes, keeping the peppers as intact as possible.
Stuff each pepper with a strip of cheese, then gently close the pepper around the filling.
Separate the eggs, placing the yolks in one bowl and the whites in another.
Use an electric mixer or a whisk to beat the egg whites until stiff peaks form.
In a separate bowl, beat the egg yolks with the salt, then gently fold the yolks into the egg whites to create a fluffy batter.
Heat the vegetable oil in a large skillet over medium heat to 350°F (175°C).
Dredge each stuffed pepper lightly in flour, ensuring it is fully coated but without excess flour.
Dip each floured pepper into the egg batter, making sure it is entirely covered.
Carefully place the battered peppers into the hot oil and fry on each side until golden brown, about 2-3 minutes per side. Do not overcrowd the skillet; fry in batches if necessary.
Transfer the fried peppers to a plate lined with paper towels to drain excess oil.
Serve the chile rellenos immediately, optionally topped with warm tomato sauce for extra flavor.
Nutrition Facts
Calories |
5577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.6 g | 660% | |
| Saturated Fat | 115.4 g | 577% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 987 mg | 329% | |
| Sodium | 6111 mg | 266% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 46.2 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2658 mg | 204% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3068 mg | 65% | |
*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.
