Description
Chile Relleno is a delectable Mexican dish showcasing fire-roasted poblano peppers stuffed with a creamy cheese filling. This recipe balances smoky flavors and crispy textures, making it ideal for family gatherings or cozy dinners. With straightforward ingredients and easy-to-follow steps, you can create a restaurant-quality meal at home that is sure to impress your guests and satisfy your cravings.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs (separated)
- 1 cup all-purpose flour
- 2 tbsp olive oil (for frying)
- 1 cup canned tomato sauce
- 1 tsp cumin
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roast the poblano peppers on the baking sheet for about 20 minutes until the skins blister. Remove from oven and let cool slightly.
- Peel off the skins, slice open each pepper to remove seeds, and generously stuff them with Monterey Jack and cheddar cheese.
- In one bowl, whisk egg yolks until fluffy; in another bowl, beat egg whites until stiff peaks form. Gently fold yolks into whites along with flour until combined.
- Heat olive oil in a skillet over medium-high heat. Dip each stuffed pepper into the batter and fry until golden brown on all sides (about 3 minutes per side).
- Serve hot, drizzled with warmed tomato sauce mixed with cumin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed poblano pepper (150g)
- Calories: 310
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 160mg