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
- 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.
- Peel off the skins, then carefully make a slit and remove seeds and membranes without tearing the pepper.
- Stuff each pepper with cheese and gently close the slit using toothpicks if needed.
- 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.
- Heat vegetable oil in a large skillet over medium-high heat.
- Lightly coat each stuffed pepper with flour, then dip into the egg batter, covering completely.
- Fry each chile in hot oil until golden brown on all sides, turning carefully. Drain on paper towels.
- 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