Chiles Rellenos with Roasted Red Pepper Sauce
Dive into the vibrant flavors of Mexican cuisine with these irresistible Chiles Rellenos with Roasted Red Pepper Sauce! This classic dish features smoky, oven-roasted poblano peppers stuffed with creamy, melted Monterey Jack cheese, then lightly battered and fried to golden perfection. The accompanying roasted red pepper sauce, made with sweet red peppers, garlic, and a touch of broth, adds a bold, velvety layer of flavor that perfectly complements the crispy chiles. With step-by-step instructions for roasting, stuffing, and battering, this recipe offers an authentic yet approachable take on a Mexican favorite. Perfect for dinner parties or a comforting meal at home, these cheesy, saucy chiles rellenos are sure to impress your taste buds and your guests alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 Poblano peppers
- 2 cups Monterey Jack cheese, shredded
- 1 cup All-purpose flour
- 4 Eggs
- 2 cups Vegetable oil
- 3 Roasted red peppers
- 2 Garlic cloves
- 1 Onion, diced
- 1 cup Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers on a baking sheet and roast in the oven for 10-15 minutes, turning them occasionally, until the skins are charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap and let them steam for 10 minutes. This will make it easier to peel the skins.
Peel the charred skins off the peppers and make a small slit down one side of each pepper to remove the seeds. Be careful not to tear the peppers completely.
Stuff each pepper with shredded Monterey Jack cheese and set them aside.
Prepare the batter by separating the eggs. In one bowl, whisk the egg whites until stiff peaks form. In another bowl, lightly beat the yolks. Gently fold the beaten yolks into the egg whites.
Heat the vegetable oil in a large skillet over medium heat.
Lightly coat each stuffed pepper in flour and then dip them into the egg batter, ensuring they are fully coated.
Carefully fry the peppers in the hot oil until golden brown on all sides. Set them on a paper towel-lined plate to drain any excess oil.
To make the roasted red pepper sauce, place the roasted red peppers, garlic cloves, diced onion, chicken or vegetable broth, salt, and ground black pepper in a blender. Blend until smooth.
Pour the sauce into a saucepan and heat over medium heat for 5-7 minutes until warmed through.
Serve the chiles rellenos hot, drizzled with the roasted red pepper sauce. Enjoy!
Nutrition Facts
Calories |
5501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 513.3 g | 658% | |
| Saturated Fat | 106.9 g | 535% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 944 mg | 315% | |
| Sodium | 5029 mg | 219% | |
| Total Carbohydrate | 163.4 g | 59% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 30.9 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 1895 mg | 146% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2979 mg | 63% | |
*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.
