Description
Chile Rellenos are a mouthwatering Mexican classic that combines roasted poblano peppers and melted cheese, all coated in a light, crispy batter. This dish is perfect for gatherings or cozy dinners, bringing vibrant flavors and delightful textures to your table. Easy to prepare and utterly satisfying, these stuffed peppers are sure to impress your family and friends.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup Queso Fresco or Monterey Jack cheese, shredded
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup tomato sauce (or homemade salsa verde)
- 1 tsp baking powder
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Preheat the oven to 400°F (200°C). Arrange the poblano peppers on a baking sheet and roast for about 20 minutes until the skin blisters.
- Once roasted, cover the peppers with a kitchen towel for 10 minutes to steam. Peel off the charred skin and carefully slice each pepper open to remove seeds.
- In a bowl, mix the cheese with salt and pepper, then stuff each pepper generously with this mixture.
- In another bowl, separate egg whites from yolks. Whip egg whites into stiff peaks. Gently fold in egg yolks, flour, baking powder, salt, and pepper.
- Heat vegetable oil in a skillet over medium heat. Dip each stuffed pepper into the batter and fry until golden brown for about 4-5 minutes per side.
- Drain on paper towels and serve drizzled with tomato sauce or salsa verde.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chile relleno (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg