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Chile Relleno Recipe

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  • Author: Molly Yeh
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Vegetarian

Description

Chile Relleno is a traditional Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a light egg batter, and fried until golden.


Ingredients

Units Scale
  • 4 large poblano peppers
  • 1 cup shredded Monterey Jack cheese (or Oaxaca cheese)
  • 4 large eggs, separated
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable oil (for frying)
  • 1/2 cup flour (for dredging)
  • Optional: salsa roja or tomato sauce for serving

Instructions

  1. Roast the poblano peppers over an open flame or under a broiler until the skin is blackened. Place in a covered bowl or plastic bag to steam for 10 minutes.
  2. Peel off the skins, then carefully make a slit and remove seeds and membranes without tearing the pepper.
  3. Stuff each pepper with cheese and gently close the slit using toothpicks if needed.
  4. Beat egg whites until stiff peaks form. In a separate bowl, whisk the yolks, then gently fold them into the whites to create a fluffy batter.
  5. Heat vegetable oil in a large skillet over medium-high heat.
  6. Lightly coat each stuffed pepper with flour, then dip into the egg batter, covering completely.
  7. Fry each chile in hot oil until golden brown on all sides, turning carefully. Drain on paper towels.
  8. Serve hot, topped with salsa roja or your favorite sauce.

Notes

  • Use fresh poblano peppers for best results.
  • Oaxaca cheese offers a traditional flavor, but Monterey Jack is a great substitute.
  • Chiles can be roasted and peeled ahead of time.
  • For a lighter version, try baking instead of frying.

Nutrition

  • Serving Size: 1 stuffed pepper
  • Calories: 280
  • Sugar: 3g
  • Sodium: 420mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 11g
  • Cholesterol: 115mg