Chili Rellenos
Delight your taste buds with the bold and smoky flavors of classic Chiles Rellenos, a beloved Mexican dish that's as comforting as it is impressive. Featuring fire-roasted poblano peppers stuffed with gooey Monterey Jack cheese, this recipe takes a traditional approach with a light, fluffy egg batter that crisps to golden perfection when fried. Each bite is enhanced by a savory homemade tomato sauce infused with garlic, onion, and earthy spices like cumin, making it the perfect complement to the rich, cheesy filling. Whether you're serving this as a show-stopping main dish or alongside your favorite Mexican sides, Chiles Rellenos is the ultimate combination of rustic flavors and culinary finesse. With just 30 minutes of prep and servings for six, it’s perfect for family dinners or festive gatherings. Search no further for an authentic recipe—this one’s a winner!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 8 ounces Monterey Jack cheese, shredded
- 1 cup All-purpose flour
- 4 large Eggs
- 1 teaspoon Salt
- 2 cups Vegetable oil
- 2 cups Tomato sauce
- 2 cloves Garlic, minced
- 1 small Onion, finely chopped
- 0.5 teaspoons Ground cumin
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven broiler. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are blackened and blistered, about 8-10 minutes.
Transfer the roasted peppers to a plastic bag or a bowl covered with plastic wrap. Let them steam for 10 minutes to loosen the skins.
Peel the charred skins off the peppers, being careful not to tear them. Make a small slit down the side of each pepper and remove the seeds and membranes while keeping the pepper intact.
Stuff each pepper with shredded Monterey Jack cheese. Secure the opening with toothpicks or gently press it closed.
In a small bowl, whisk the tomato sauce, minced garlic, onion, ground cumin, and black pepper. Simmer the sauce in a small saucepan over low heat while preparing the peppers.
Separate the egg whites and yolks into two bowls. Beat the egg whites with a pinch of salt until stiff peaks form, then whisk the yolks until smooth. Gently fold the yolks into the beaten whites, being careful not to deflate the mixture.
Heat the vegetable oil in a deep skillet or frying pan over medium heat until shimmering.
Lightly dredge each stuffed pepper in flour, ensuring they are fully coated, then dip them into the egg batter, covering them completely.
Fry the peppers in the hot oil, turning as needed, until golden brown and crisp on all sides, about 2-3 minutes per side. Remove and drain on paper towels.
Serve the fried chiles rellenos with the warm tomato sauce drizzled on top or on the side. Enjoy!
Nutrition Facts
Calories |
5402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 519.5 g | 666% | |
| Saturated Fat | 107.7 g | 538% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 946 mg | 316% | |
| Sodium | 4730 mg | 206% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 14.0 g | ||
| Protein | 99.6 g | 199% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 1828 mg | 141% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 721 mg | 15% | |
*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.
