Description
Chile Relleno is a classic Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried to golden perfection. It’s served with a rich tomato sauce for an irresistible combination.
Ingredients
Units
Scale
- 4 large poblano peppers
- 1 cup Monterey Jack or Oaxaca cheese, shredded
- 4 large eggs, separated
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Vegetable oil for frying
- 2 tablespoons all-purpose flour (for dredging)
- 1 tablespoon olive oil (for sauce)
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 3 large tomatoes, chopped
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/2 cup chicken or vegetable broth
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skin is charred. Place in a plastic bag or covered bowl to steam for 10 minutes, then peel off the skin.
- Make a slit down the side of each pepper and remove the seeds. Stuff with shredded cheese and set aside.
- Prepare the tomato sauce: In a pan, heat olive oil and sauté onion until soft. Add garlic and cook for another minute. Add chopped tomatoes, cumin, salt, pepper, and broth. Simmer for 10-15 minutes, then blend until smooth.
- In a bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks, flour, salt, and pepper.
- Dust each stuffed pepper lightly with flour, then dip into the egg batter.
- Heat vegetable oil in a skillet over medium-high heat. Fry each pepper until golden brown on all sides. Drain on paper towels.
- Serve the chile rellenos with the warm tomato sauce poured over the top.
Notes
- You can substitute cheese with ground beef or beans for variation.
- Use gloves when handling roasted peppers to avoid skin irritation.
- The sauce can be made ahead and refrigerated.
Nutrition
- Serving Size: 1 chile relleno
- Calories: 320
- Sugar: 4g
- Sodium: 430mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 145mg