Puffed Up Chiles Rellenos
Elevate your dinner table with these delightfully indulgent Puffed Up Chiles Rellenos—a modern twist on the beloved Mexican classic! This recipe features roasted poblano peppers stuffed with creamy Oaxaca or Monterey Jack cheese, encased in a cloud-like, airy batter made with whipped egg whites for a perfectly crispy and golden exterior. The prep involves simple techniques like charring the peppers and creating the ultra-light batter, making this dish approachable even for beginners. Each bite delivers a heavenly combination of smoky, cheesy, and savory flavors, beautifully complemented by optional toppings of crumbled Cotija cheese, fresh cilantro, and a drizzle of salsa or tomato sauce. With just 25 minutes of prep time, this dish is as impressive as it is easy, perfect for weeknight dinners or festive occasions.
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Recipe Information
Ingredients
- 6 Poblano peppers
- 12 ounces Oaxaca cheese (or Monterey Jack)
- 4 Large eggs
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 2 cups Vegetable oil (for frying)
- 0.25 cup Cotija cheese (optional, for garnish)
- 0.25 cup Fresh cilantro (optional, for garnish)
- 1 cup Salsa or tomato sauce (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for 10-15 minutes, turning occasionally, until the skins are blistered and slightly charred.
Once roasted, place the peppers in a bowl and cover with plastic wrap or a clean kitchen towel to steam for 10 minutes. This will loosen the skins.
Peel the charred skin off the poblano peppers. Make a slit down one side of each pepper and carefully remove the seeds while keeping the peppers intact.
Cut the cheese into strips about 1/2 inch thick. Stuff each pepper with 1-2 cheese strips, depending on the size of the pepper. Gently press the peppers closed and set aside.
Separate the egg whites and yolks into two bowls. Using an electric mixer, beat the egg whites until stiff peaks form. In a separate bowl, lightly beat the egg yolks, then gently fold them into the whites. This creates the light and airy batter.
Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (175°C).
Lightly dust each stuffed pepper with flour, ensuring they are evenly coated. Dip each floured pepper into the egg batter, coating it completely.
Carefully place the battered peppers in the hot oil, frying them in batches if necessary to avoid overcrowding. Cook for 2-3 minutes per side, or until golden brown and puffed up. Remove and drain on a paper towel-lined plate.
Serve the chiles rellenos hot, garnished with crumbled Cotija cheese and cilantro, if desired. Pair with salsa or tomato sauce for dipping or drizzling.
Nutrition Facts
Calories |
6296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 601.3 g | 771% | |
| Saturated Fat | 141.8 g | 709% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1040 mg | 347% | |
| Sodium | 7351 mg | 320% | |
| Total Carbohydrate | 160.0 g | 58% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 38.0 g | ||
| Protein | 135.3 g | 271% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 3143 mg | 242% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 3341 mg | 71% | |
*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.
