Description
Mexican Chile Relleno is a traditional dish featuring roasted poblano peppers stuffed with cheese or meat, dipped in fluffy egg batter, fried until golden, and served with a flavorful tomato sauce.
Ingredients
- 4 poblano peppers
- 1 1/2 cups queso fresco, Oaxaca, Monterey Jack, or mozzarella cheese (shredded or crumbled)
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- Oil for frying
- 4 ripe tomatoes
- 1/2 onion
- 2 cloves garlic
- 1/2 cup chicken broth or water
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 1 tablespoon oil (for sauce)
Instructions
- Roast the poblano peppers over an open flame or under a broiler, turning until all sides are charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel off the skin, then make a slit and remove seeds.
- Stuff each pepper with cheese or your desired filling and set aside.
- Blend tomatoes, onion, garlic, cumin, oregano, and broth or water until smooth.
- Heat 1 tablespoon of oil in a saucepan. Add the tomato mixture, season with salt and pepper, and simmer for 10–15 minutes until thickened. Set aside.
- Separate the eggs. Beat egg whites until stiff peaks form. Gently fold in yolks and a pinch of salt.
- Lightly dust each stuffed pepper with flour, then dip into the egg batter to coat evenly.
- Heat oil in a deep skillet over medium heat. Fry peppers until golden and crispy on all sides. Drain on paper towels.
- Spoon tomato sauce onto a plate, place the fried chile relleno on top, and drizzle with more sauce. Serve hot.
Notes
- Use dry, floured peppers for better batter adhesion before frying.
- You can roast and peel peppers ahead of time and refrigerate until ready to stuff.
- Use neutral, high-smoke-point oil like canola or vegetable for frying.
- Serve with rice, beans, or salad for a complete meal.
- Tomato sauce can be made in advance and stored in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper with sauce
- Calories: 380
- Sugar: 6g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 135mg
