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Chili Rellano
Chili Relleno
Chili Relleno is a popular Mexican dish made with roasted poblano peppers filled with cheese, typically coated in batter and fried until golden and crispy. It’s a delicious and flavorful dish that combines savory, spicy, and cheesy flavors!
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Ingredients
- 4 large poblano peppers
- 8 oz. Oaxaca cheese or Monterey Jack cheese, cut into strips
- 1 cup all-purpose flour
- 4 large eggs separated
- 1/2 tsp salt
- Vegetable oil for frying
- Red salsa or tomato sauce for serving
- Optional toppings:
- sour cream
- cilantro chopped
- avocado sliced
Instructions
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred. Place the roasted peppers in a plastic bag for 10 minutes to steam, then peel off the skin and make a slit down one side to remove the seeds.
- Stuff each pepper with strips of cheese, and secure the opening with toothpicks.
- In a bowl, whisk the egg yolks with the salt until well combined. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg yolk mixture into the egg whites.
- Dredge each stuffed pepper in flour, then dip it into the egg mixture, making sure it’s well coated.
- In a large skillet, heat vegetable oil over medium-high heat. Carefully place the coated peppers in the hot oil and fry until golden brown on all sides.
- Remove the peppers from the oil and drain on paper towels.
- Serve the Chili Rellenos hot with red salsa or tomato sauce, and your favorite toppings. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 403kcal (20%)Carbohydrates: 32g (11%)Protein: 22g (44%)Fat: 21g (32%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 184mg (61%)Sodium: 864mg (38%)Potassium: 302mg (9%)Fiber: 3g (13%)Sugar: 3g (3%)Vitamin A: 690IU (14%)Vitamin C: 96mg (116%)Calcium: 72mg (7%)Iron: 3mg (17%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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