Chili Relleno
Indulge in the robust flavors of authentic Mexican cuisine with this irresistible Chili Relleno recipe. Featuring roasted poblano peppers stuffed with rich, melty Oaxaca or Monterey Jack cheese, this dish is coated in a light, airy egg batter and fried to golden perfection. What sets this recipe apart is its homemade tomato sauce, infused with garlic, onion, oregano, and a touch of chicken broth, offering a savory, aromatic base that perfectly complements the peppers. With an enticing blend of smoky, cheesy, and tangy flavors, Chili Relleno is a show-stopping dish ideal for a cozy dinner or a crowd-pleasing party meal. Serve it with rice or beans for a complete plate that’s sure to impress! Perfect for lovers of Mexican food, poblano peppers, and fried delicacies, this recipe promises to be a kitchen triumph.
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Recipe Information
Ingredients
- 4 large poblano peppers
- 8 ounces Oaxaca cheese or Monterey Jack cheese
- 4 eggs
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 cups vegetable oil
- 1 cup tomato sauce
- 0.5 cup onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon dried oregano
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with foil.
Place the poblano peppers on the lined baking sheet and roast for about 15 minutes, flipping halfway through to ensure even charring on all sides.
Remove peppers from the oven and place them in a bowl, covering it with plastic wrap. Let them steam for 10 minutes. This will make peeling easier.
Carefully peel the skins off the peppers and make a slit down one side of each pepper. Remove the seeds and membranes.
Cut the cheese into thick strips and stuff each pepper with an equal amount of cheese. Set aside.
Separate the eggs, placing the whites in one bowl and the yolks in another.
Beat the egg whites until they form stiff peaks. In a separate bowl, lightly beat the yolks, and then fold them into the whites.
Heat the vegetable oil in a large skillet over medium heat.
Place the flour on a plate, and roll each stuffed pepper in the flour to coat lightly.
Dip each floured pepper into the egg mixture, making sure it is well covered.
Carefully place the battered peppers into the hot oil and fry until golden brown on each side, about 3-4 minutes per side. Drain on paper towels.
For the sauce, in a separate pan, heat a tablespoon of oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.
Add the tomato sauce, chicken broth, oregano, salt, and black pepper to the pan. Stir and let simmer for 10 minutes.
Before serving, place the fried chili rellenos in the sauce and simmer for a few minutes to absorb flavors.
Serve hot with the sauce spooned over the top, optionally with rice or beans on the side.
Nutrition Facts
Calories |
5268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 501.2 g | 643% | |
| Saturated Fat | 103.5 g | 518% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 906 mg | 302% | |
| Sodium | 5026 mg | 219% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 28.4 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1472 mg | 113% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1964 mg | 42% | |
*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.
