Chile Rellenos the Easy Way Carrie Sheridan
Discover the delicious simplicity of "Chile Rellenos the Easy Way Carrie Sheridan," a streamlined take on the classic Mexican dish that’s perfect for a weeknight dinner or a festive meal. This recipe features smoky, flame-charred poblano peppers stuffed with gooey Monterey Jack cheese, coated in a light egg-and-flour batter, and fried to golden perfection. Topped with a flavorful homemade tomato sauce infused with garlic and cumin, these chile rellenos are baked briefly to achieve a bubbly, cheese-filled finish. With just 20 minutes of prep time and a handful of pantry staples, this dish offers an irresistible combination of textures and flavors. Serve these crowd-pleasing, cheesy delights with rice or beans for a complete, comforting meal your family will love.
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Recipe Information
Ingredients
- 6 large Poblano peppers
- 8 ounces Monterey Jack cheese (or any melty cheese)
- 3 large Eggs
- 0.5 cup All-purpose flour
- 15 ounces Canned tomato sauce
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 cup Vegetable oil (for frying)
Instructions
Preheat your oven to 375°F (190°C).
Char the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered. Place them in a plastic bag or cover them with a towel to steam for 10 minutes.
Carefully peel off the charred skin from the peppers, making sure to leave the stems intact. Cut a slit down one side of each pepper and remove the seeds and membranes.
Stuff each pepper with about 1 ounce of cheese, making sure the slit closes as much as possible.
In a shallow bowl, beat the eggs until frothy. Place the flour in another shallow dish.
Gently dredge each stuffed pepper in the flour, then dip it into the beaten eggs, ensuring it's fully coated.
Heat the vegetable oil in a large skillet over medium heat. Fry each pepper until golden brown on all sides, working in batches if necessary. Set the fried peppers on a paper towel-lined plate to drain excess oil.
In a small saucepan, combine the tomato sauce, garlic powder, ground cumin, and salt. Heat the sauce over low heat until warmed through.
Arrange the fried peppers in a baking dish. Pour the warm tomato sauce over the top, covering them evenly.
Bake in the preheated oven for 15-20 minutes, or until the cheese inside the peppers is melted and bubbly.
Serve the chile rellenos hot with a side of rice or beans, if desired.
Nutrition Facts
Calories |
2600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.3 g | 264% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 254% | |
| Sodium | 5364 mg | 233% | |
| Total Carbohydrate | 119.7 g | 44% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 44.1 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1857 mg | 143% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 3488 mg | 74% | |
*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.
