Chiles Rellenos Sandwiches
Satisfy your craving for bold Mexican flavors with these irresistible Chiles Rellenos Sandwiches! This recipe takes the classic chiles rellenos to the next level by nestling crispy, cheese-stuffed poblano peppers between toasted bolillo rolls or French bread. Each sandwich layers creamy mayonnaise, crisp lettuce, juicy tomato slices, and optional pickled jalapeños for an added kick. The smoky aroma of fire-roasted poblanos pairs perfectly with the gooey blend of Cheddar and Monterey Jack cheeses, while a golden, fried coating provides just the right crunch. Perfect for lunch or dinner, these hearty sandwiches come together in under an hour and deliver a punch of flavor in every bite. Serve these Chiles Rellenos Sandwiches warm and watch them disappear off the plate!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil (for frying)
- 4 pieces Bolillo rolls or French bread
- 0.25 cup Mayonnaise
- 4 pieces Lettuce leaves
- 1 large Tomato (sliced)
- 0.25 cup Pickled jalapeños (optional)
Instructions
Preheat your broiler and line a baking sheet with aluminum foil.
Place the poblano peppers on the baking sheet and broil for 8-10 minutes, turning occasionally, until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Once cooled, peel off the charred skin from the peppers. Carefully make a slit down one side of each pepper and remove the seeds and membranes, keeping the peppers intact.
In a small bowl, mix the shredded Cheddar and Monterey Jack cheeses together. Stuff each pepper with a generous amount of the cheese mixture and sprinkle with a pinch of salt and black pepper.
Set up a breading station with two shallow dishes. In the first dish, beat the eggs. In the second dish, place the flour. Dip each stuffed pepper into the flour to coat, then into the beaten egg, ensuring it's fully covered.
Heat the vegetable oil in a large skillet over medium heat. Fry the peppers in batches for 2-3 minutes per side, or until golden and crispy. Remove and drain on paper towels.
Slice the bolillo rolls or French bread in half lengthwise. Lightly toast them in a skillet or toaster if desired.
Spread a thin layer of mayonnaise on the bottom half of each roll. Place a lettuce leaf, a fried chile relleno, tomato slices, and pickled jalapeños (if using) on top. Cover with the top half of the bread.
Serve warm and enjoy these delicious Chiles Rellenos Sandwiches!
Nutrition Facts
Calories |
4705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.0 g | 513% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 651 mg | 217% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 213.5 g | 78% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 27.2 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1825 mg | 140% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 2227 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.
