Puffy Relleno
Get ready to indulge in the ultimate comfort food with this Puffy Relleno recipe, a delightful twist on the classic chile relleno. Featuring roasted poblano peppers stuffed with creamy Monterey Jack cheese, these peppers are dipped in a light, airy batter made from eggs and all-purpose flour before being fried to golden perfection. The result? A beautifully puffy, crispy exterior that encases the smoky, cheesy goodness inside. Serve these irresistible rellenos garnished with fresh cilantro, a dollop of sour cream, or a splash of hot sauce for a spicy kick. Perfect as a main course or a show-stopping appetizer, this recipe comes together in under an hour and delivers authentic Tex-Mex flavor straight to your table.
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Recipe Information
Ingredients
- 4 whole Poblano peppers
- 1 cup Monterey Jack cheese
- 4 large Eggs
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.75 cup Milk
- 2 cups Vegetable oil
- 2 tablespoons Cilantro (optional, for garnish)
- 0.25 cup Sour cream (optional)
- 2 teaspoons Hot sauce (optional)
Instructions
Preheat your oven's broiler on high. Place the poblano peppers on a baking sheet under the broiler, rotating every few minutes until the skin is charred and blistered (about 6-8 minutes total).
Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Once cool, peel off the charred skin, then make a small slit down one side of each pepper to remove the seeds and membranes. Be careful not to tear the peppers.
Stuff each pepper generously with shredded Monterey Jack cheese and set aside.
In a medium-sized bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and mix in the milk.
Gradually add the wet ingredients to the dry ingredients, whisking until smooth to create the batter.
Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C).
Dip each stuffed poblano pepper into the batter, ensuring it’s completely coated, then carefully lower it into the hot oil.
Fry the peppers in batches, turning occasionally, until they are golden brown and puffed (about 3-4 minutes per side). Remove with a slotted spoon and drain on paper towels.
Serve the puffy rellenos warm, garnished with chopped fresh cilantro, a dollop of sour cream, or a drizzle of hot sauce if desired. Enjoy!
Nutrition Facts
Calories |
5105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 496.2 g | 636% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 268.9 g | ||
| Cholesterol | 908 mg | 303% | |
| Sodium | 4327 mg | 188% | |
| Total Carbohydrate | 135.7 g | 49% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 28.7 g | ||
| Protein | 77.9 g | 156% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 1318 mg | 101% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1970 mg | 42% | |
*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.
