Potato and Cheese Stuffed Chiles Rellenos
Experience the bold flavors of Mexico with these irresistible Potato and Cheese Stuffed Chiles Rellenos, a perfect blend of creamy, cheesy indulgence and spicy poblano perfection. Tender roasted poblano peppers are charred to smoky perfection, then peeled and generously filled with a luscious mash of buttery russet potatoes and sharp cheddar cheese. Each chile is coated in a cloud-like egg batter, creating a crispy, golden exterior that contrasts beautifully with the rich, savory filling. Perfectly fried until irresistibly crunchy, these stuffed peppers are a satisfying masterpiece for dinner or a special occasion. Serve them warm with a drizzle of crema or your favorite salsa for an unforgettable meal that delivers comfort and spice in every bite. This traditional Mexican recipe is a must-try for lovers of bold, hearty, and authentic flavors.
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Recipe Information
Ingredients
- 6 Poblano peppers
- 3 medium Russet potatoes
- 1 cup Cheddar cheese, shredded
- 2 tablespoons Butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Eggs
- 0.5 cup All-purpose flour
- 2 cups Vegetable oil
- 1 tablespoon Milk
Instructions
Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blackened. Place them in a bowl and cover with plastic wrap to steam for 10 minutes.
Meanwhile, peel and dice the potatoes into 1-inch pieces. Place them in a pot of salted water, bring to a boil, and cook until fork-tender, about 12-15 minutes. Drain and mash the potatoes with butter, salt, pepper, and shredded cheddar cheese. Set aside.
Peel the charred skin off the poblano peppers carefully. Make a small slit lengthwise in each pepper and remove the seeds, being careful not to tear the pepper.
Stuff each poblano pepper with the mashed potato and cheese mixture, filling them generously and ensuring they hold their shape.
Separate the eggs into whites and yolks. Beat the egg whites in a clean bowl until stiff peaks form. Gently fold in the yolks along with one tablespoon of milk to create a light batter.
Dredge each filled chile in flour, shaking off any excess. Then dip the chiles into the egg batter, ensuring they are evenly coated.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the coated peppers in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
Serve the chiles rellenos warm with your favorite salsa or a drizzle of crema, as desired. Enjoy!
Nutrition Facts
Calories |
5409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.5 g | 640% | |
| Saturated Fat | 103.6 g | 518% | |
| Polyunsaturated Fat | 269.5 g | ||
| Cholesterol | 931 mg | 310% | |
| Sodium | 3668 mg | 159% | |
| Total Carbohydrate | 203.9 g | 74% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 32.9 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1088 mg | 84% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 5031 mg | 107% | |
*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.
