Chilies Rellenos
Discover the irresistible charm of homemade Chiles Rellenos, a classic Mexican dish that’s equal parts comforting and indulgent. This recipe features smoky roasted poblano peppers stuffed with creamy queso fresco or Monterey Jack cheese, enveloped in a cloud-like egg batter, then fried to golden perfection. The combination of charred peppers, gooey melted cheese, and a crisp exterior makes every bite a symphony of flavors and textures. With just 30 minutes of prep time, simple ingredients like flour, eggs, and vegetable oil come together to create a restaurant-quality dish right in your kitchen. Serve these Chiles Rellenos fresh and crispy, accompanied by salsa for a tangy finish. Perfect for dinner or a special occasion, this flavorful recipe will transport your taste buds straight to Mexico!
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Recipe Information
Ingredients
- 6 Poblano peppers
- 2 cups Queso fresco or Monterey Jack cheese
- 4 Eggs
- 1 cup All-purpose flour
- 2 cups Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 12 Toothpicks
- 1 cup Salsa (optional, for serving)
Instructions
Start by roasting the poblano peppers. Place them directly over a gas flame or under a broiler, turning occasionally, until the skins are charred and blistered all over, about 5-8 minutes.
Transfer the peppers to a bowl and cover them with plastic wrap or a kitchen towel to let them steam for 10 minutes. This will make the skins easier to peel off.
Carefully peel off the charred skins from the peppers. Be gentle so the peppers remain intact. Cut a small slit down one side of each pepper and remove the seeds and membranes while keeping the pepper whole.
Stuff each pepper generously with queso fresco or Monterey Jack cheese, then carefully close the slit and secure with toothpicks if needed.
Separate the eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites until stiff peaks form, then gently fold in the yolks until fully combined, creating a light batter.
Season the flour with salt and pepper and set it aside on a plate.
Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).
Dust each stuffed pepper lightly with the seasoned flour, then dip it into the egg batter, ensuring it's fully coated.
Gently lower the coated pepper into the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.
Remove the cooked peppers and drain them on a paper towel-lined plate.
Serve the Chiles Rellenos hot, garnished with salsa if desired. Enjoy!
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 44.8 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1003 mg | 44% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 3.9 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 601 mg | 46% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 372 mg | 8% | |
*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.
