Chiles Rellenos
Indulge in the bold and authentic flavors of **Chiles Rellenos**, a classic Mexican favorite that combines roasted poblano peppers, melty cheese, and a light, golden egg batter. This beloved dish begins with fire-roasted peppers, carefully peeled and stuffed with your choice of Oaxaca, Monterey Jack, or Mozzarella cheese for the perfect gooey filling. The peppers are then coated in a delicate, fluffy egg batter and fried to perfection, giving them a crispy exterior that’s irresistibly satisfying. Served with a rich tomato-based sauce made from fresh tomatoes, onions, garlic, and broth, this dish achieves the perfect harmony of smoky, savory, and tangy flavors. Whether prepared for a family dinner or a festive celebration, this recipe ensures every bite is a celebration of Mexican culinary tradition. Perfect for enthusiasts of stuffed peppers, authentic Mexican cuisine, and hearty vegetarian options (with vegetable broth), these **Chiles Rellenos** are sure to steal the spotlight at your table!
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Recipe Information
Ingredients
- 6 Poblano peppers
- 2 cups Cheese (such as Oaxaca, Monterey Jack, or Mozzarella)
- 4 Eggs
- 1 cup All-purpose flour
- 1 cup Vegetable oil
- 4 large Tomatoes
- 1 medium Onion
- 2 Garlic cloves
- 1 cup Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Roast the poblano peppers directly over an open flame or under a broiler until the skin is evenly charred. Place the roasted peppers in a sealed plastic bag or a bowl covered with plastic wrap to steam for 10 minutes.
Carefully peel the charred skin off the peppers. Using a small knife, make a lengthwise slit in each pepper and remove the seeds, keeping the pepper whole.
Stuff each pepper with cheese (or your desired filling), being careful not to overstuff to avoid tearing the pepper.
Separate the eggs into yolks and whites. Beat the egg whites until stiff peaks form, then gently fold in the yolks until well combined.
Lightly coat each stuffed pepper in flour, shaking off any excess. Dip the floured pepper into the egg batter, ensuring it is fully coated.
Heat the vegetable oil in a large skillet over medium heat. Carefully place the battered peppers in the oil and fry until golden brown on each side, about 2-3 minutes per side. Drain on paper towels.
In a blender, combine tomatoes, onion, garlic, chicken or vegetable broth, salt, and pepper. Blend until smooth.
Pour the tomato mixture into a saucepan and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
Serve the chiles rellenos warm, topped with the tomato sauce. Enjoy!
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 22.3 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1102 mg | 48% | |
| Total Carbohydrate | 32.8 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.1 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 623 mg | 48% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 655 mg | 14% | |
*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.
