Description

Chile Relleno is a classic Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried to golden perfection—served with a savory tomato sauce for a comforting and flavorful meal.

Ingredients

Units Scale

4 large poblano peppers
1 1/2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
4 large eggs, separated
1/4 cup all-purpose flour (plus extra for coating)
1/2 teaspoon salt
Vegetable oil for frying
For the Tomato Sauce:
4 ripe tomatoes, chopped
1/4 onion, chopped
1 garlic clove
1/2 teaspoon cumin
Salt and pepper to taste
1 tablespoon oil

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Instructions

Roast poblano peppers over an open flame or under a broiler until blackened and blistered. Place in a plastic bag or cover with a towel to steam for 10 minutes, then peel off skins.
Carefully make a slit down one side of each pepper and remove seeds, keeping peppers intact. Stuff each with cheese and close gently.
For the sauce, blend tomatoes, onion, garlic, cumin, salt, and pepper until smooth. Heat oil in a pan and simmer sauce for 10–15 minutes until slightly thickened. Set aside.
Separate egg whites and yolks. Beat egg whites with salt until stiff peaks form, then gently fold in yolks.
Lightly dust stuffed peppers with flour. Dip each into the egg batter, coating fully.
Heat about 1/2 inch of oil in a large skillet over medium heat. Fry peppers in batches until golden on all sides, about 2–3 minutes per side. Drain on paper towels.
Serve chile rellenos warm with tomato sauce spooned over the top.

Notes

Oaxaca cheese is traditional, but mozzarella or Monterey Jack work well.
Use a toothpick to help hold the peppers closed while frying if needed (remove before serving).
Serve with rice and beans for a full meal.
To bake instead of fry, place battered chiles in a greased baking dish and bake at 375°F for 20–25 minutes.

Nutrition

Serving Size: 1 chile relleno with sauce
Calories: 320
Sugar: 4g
Sodium: 350mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 14g
Cholesterol: 110mg