Poblano Chile Rellenos
Indulge in the smoky, cheesy goodness of authentic Poblano Chile Rellenos, a Mexican classic that’s as comforting as it is flavorful. This recipe features fire-roasted poblano peppers stuffed with creamy queso fresco or Monterey Jack cheese, encased in a fluffy, golden egg batter. The process begins by charring the peppers for a rich, smoky flavor, then carefully peeling and stuffing them before frying to crispy perfection. Perfectly seasoned with a light dusting of flour and fried in hot oil, these chile rellenos are a true celebration of bold Mexican flavors. Serve them hot alongside a tangy tomato sauce, fluffy rice, or refried beans for a complete and satisfying meal. Easy to make at home and perfect for family dinners or festive occasions, this dish will impress with its irresistible blend of textures and tastes. Whether you're a fan of traditional Mexican cuisine or exploring it for the first time, these stuffed poblano peppers are sure to become a favorite!
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Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 2 cups Queso fresco or Monterey Jack cheese
- 4 large Eggs
- 1 cup All-purpose flour
- 2 cups Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 pieces Toothpicks
Instructions
Preheat your broiler or set a gas stove to high flame.
Roast the poblano peppers directly over the flame or under the broiler, turning frequently, until the skin is charred and blistered on all sides (about 8-10 minutes).
Place the roasted peppers in a bowl and cover with plastic wrap or a clean towel. Let them steam for 10 minutes to loosen the skins.
Carefully peel off the charred skin from the peppers, being mindful not to tear them. Make a small slit down one side of each pepper and gently remove the seeds and membranes.
Stuff each pepper with about 1/3 cup of queso fresco or Monterey Jack cheese. Use toothpicks to close the slits, if necessary, to keep the filling inside.
Separate the eggs, placing the whites into a large bowl and the yolks into a smaller bowl. Beat the egg whites with an electric mixer until stiff peaks form.
Gently fold the egg yolks into the beaten egg whites, being careful not to deflate the mixture.
Season the flour with salt and pepper. Lightly coat each stuffed pepper in the flour, shaking off any excess.
Heat the vegetable oil in a deep skillet over medium-high heat until shimmering (about 350°F or 175°C).
Dip each floured pepper into the egg batter, ensuring it is completely coated.
Carefully place the battered peppers into the hot oil, frying in batches if necessary, and cook until golden brown on all sides (about 3-4 minutes per side).
Remove the peppers with a slotted spoon and place them on a plate lined with paper towels to drain any excess oil.
Serve immediately, optionally accompanied by a tomato-based sauce, rice, or beans.
Nutrition Facts
Calories |
5835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 543.3 g | 697% | |
| Saturated Fat | 135.1 g | 676% | |
| Polyunsaturated Fat | 268.8 g | ||
| Cholesterol | 1086 mg | 362% | |
| Sodium | 5801 mg | 252% | |
| Total Carbohydrate | 148.0 g | 54% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 26.2 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 3612 mg | 278% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2381 mg | 51% | |
*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.
