Classic Chili Poblano Rellenos
Experience the bold and comforting flavors of **Classic Chili Poblano Rellenos**, a Mexican culinary favorite that’s both satisfying and surprisingly simple to make. This traditional dish features smoky, fire-roasted poblano peppers stuffed with creamy queso fresco or melted Monterey Jack cheese, offering a perfect balance of spice and indulgence. Each pepper is encased in a fluffy, golden egg batter and lightly pan-fried to crispy perfection, making every bite irresistibly rich and savory. Whether served on their own or drizzled with zesty salsa or tomato sauce, these rellenos are sure to impress at any dinner table. Ready in under an hour and ideal for six servings, this recipe transforms humble ingredients into an unforgettable feast. Perfect for weeknight meals or special occasions, these authentic poblano chili rellenos bring a taste of Mexico right to your kitchen!
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Recipe Information
Ingredients
- 6 whole Poblano peppers
- 1.5 cups Queso fresco (or Monterey Jack cheese, shredded)
- 4 large Eggs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 6 pieces Toothpicks
- 1 cup Optional: Salsa or tomato sauce for serving
Instructions
Preheat your oven's broiler to high.
Place the poblano peppers on a baking sheet and roast under the broiler for about 5-8 minutes, turning halfway through, until the skins are blistered and slightly charred.
Transfer the blistered peppers to a large bowl and cover with plastic wrap or a kitchen towel. Let them steam for 10 minutes to help loosen the skins.
Carefully peel off the charred skin from each pepper. Be careful not to tear the peppers.
Make a small slit lengthwise down one side of each pepper and carefully remove the seeds and membranes, keeping the peppers intact.
Stuff each pepper with about 1/4 cup of queso fresco or shredded cheese. Use a toothpick to close the slit and hold the filling in place.
Separate the eggs. Place the egg whites in a clean mixing bowl and the yolks in a separate small bowl.
Beat the egg whites with an electric mixer or whisk until stiff peaks form. Gently fold in the egg yolks along with the salt and black pepper, making sure not to deflate the mixture.
Spread the flour on a shallow plate. Lightly dredge each stuffed pepper in the flour to coat it completely, shaking off any excess.
Heat the vegetable oil in a large skillet over medium heat.
One at a time, dip each floured pepper into the egg batter, coating it generously, and gently place it in the hot oil.
Cook the peppers for about 2-3 minutes per side, until golden brown and crisp. Work in batches if necessary to avoid overcrowding the pan.
Transfer the cooked peppers to a plate lined with paper towels to drain excess oil.
Serve the chili rellenos warm, optionally topped with salsa or tomato sauce. Enjoy!
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 22.5 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.2 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 228 mg | 18% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 449 mg | 10% | |
*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.
