Chiles Rellenos
Chiles rellenos (Spanish for “stuffed peppers”) are a traditional Mexican dish made with large, mild chile peppers—often poblano peppers—that are:Roasted and peeledStuffed, commonly with cheese, seasoned meat, or beansOften coated in a fluffy egg batter and friedServed with a tomato-based sauceThe singular is chile relleno; the plural is chiles rellenos. They’re usually savory and mildly spicy, though the heat varies by pepper.
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Ingredients
Peppers
- 4 large poblano peppers
- 8 ounces Monterey Jack Oaxaca, or mild cheddar cheese, cut into 4 long pieces
- 4 large eggs separated
- 1/2 cup all-purpose flour divided
- 1/2 teaspoon salt
- 2 cups vegetable oil or enough for 1 inch of oil in the skillet
- Toothpicks if needed
Tomato Sauce
- 1 tablespoon vegetable oil
- 1 can diced tomatoes (14.5 ounces)
- 1/4 medium white onion chopped
- 2 garlic cloves
- 1 cup chicken broth or vegetable broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt plus more to taste
Instructions
- Roast the peppers: Place the poblanos under the broiler or directly over a gas flame. Turn frequently until the skins are blackened and blistered on all sides, about 8–10 minutes.
- Steam and peel: Put the hot peppers in a covered bowl or sealed paper bag for 10 minutes. Carefully peel off the loosened skins. Cut a lengthwise slit in each pepper and gently remove the seeds, keeping the peppers intact.
- Stuff the peppers: Place one piece of cheese inside each poblano. Close the slit and secure with toothpicks if necessary.
- Make the sauce: Blend the tomatoes, onion, garlic, broth, cumin, oregano, and salt until smooth. Heat 1 tablespoon oil in a saucepan over medium heat. Add the tomato mixture carefully and simmer for 15–20 minutes, stirring occasionally.
- Heat the frying oil: Pour about 1 inch of vegetable oil into a deep skillet. Heat to 350°F over medium-high heat.
- Prepare the egg batter: Beat the egg whites and 1/2 teaspoon salt with an electric mixer until stiff peaks form. In a separate bowl, lightly beat the yolks. Gently fold the yolks into the beaten whites.
- Coat the peppers: Spread the flour on a plate. Lightly coat each stuffed pepper with flour, shaking off the excess. Dip into the egg batter until completely covered.
- Fry: Carefully place 1–2 peppers at a time in the hot oil. Fry for about 2–3 minutes per side, until golden brown. Drain on paper towels and remove any toothpicks.
- Serve: Spoon warm tomato sauce onto four plates and place one chile relleno on each. Serve immediately with rice, refried beans, or warm tortillas.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 400kcal (20%)Carbohydrates: 26g (9%)Protein: 25g (50%)Fat: 23g (35%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 238mg (79%)Sodium: 1227mg (53%)Potassium: 646mg (18%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 1442IU (29%)Vitamin C: 142mg (172%)Calcium: 515mg (52%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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