Description
This classic Chile Relleno recipe features roasted poblano peppers stuffed with melty Monterey Jack cheese, battered in fluffy egg batter, and fried to golden perfection. Served with a vibrant and spicy salsa roja, this Mexican favorite brings a savory and satisfying dish perfect for a comforting meal.
Ingredients
Scale
For the chile rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
- 4 cups oil, for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
For the salsa roja
- 6 roma tomatoes, quartered
- ½ small onion, halved (yellow or white)
- 3 cloves garlic
- 1 jalapeño pepper, stem and seeds removed (optional)
- 5 sprigs cilantro
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon olive oil
Instructions
- Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on. Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered. Remove from the oven and loosely cover with foil or plastic wrap to steam for 5 minutes.
- Peel the peppers: Peel and rub off as much loose skin from the peppers as possible. It doesn't have to be perfect. Cut a small slit down the middle of each pepper. Remove seeds if you prefer less heat. Set aside.
- Stuff the peppers: Carefully stuff each pepper with the cheese strips. Some peppers may tear slightly; do your best. Gently close the opening and secure with 1 to 3 toothpicks to prevent filling from oozing during frying.
- Prepare for frying: Heat the oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside for draining.
- Make the batter: Separate egg whites and yolks into two bowls. Beat the egg whites with an electric hand mixer until stiff peaks form. Gradually add yolks one by one on low speed until well combined. The batter should be light, fluffy, and smooth.
- Coat the peppers: In a shallow bowl, mix flour and salt. Roll each stuffed pepper in the flour mixture and tap off excess. Dip the peppers into the egg batter, coating thoroughly, then carefully place them into the hot oil.
- Fry the chile rellenos: Fry each pepper for 3 to 5 minutes per side until the batter is golden brown and crispy. Avoid overcrowding; fry in batches if needed. Remove and drain on the lined baking sheet.
- Make the salsa roja: Add tomatoes, onion, garlic, jalapeño, cilantro, and salt to a blender. Puree until smooth. Heat olive oil in a small saucepan over medium-high heat. Add the blended salsa and bring to a boil. Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat and adjust salt to taste.
- Serve: Plate the chile rellenos immediately with salsa roja, freshly chopped cilantro, and crumbled cotija cheese. Remember to remove toothpicks before eating.
Notes
- Make ahead: Roast and peel poblanos up to 2 days in advance; salsa roja can be made up to 3 days ahead. Keep refrigerated.
- Choose the largest poblano peppers available for easier stuffing and larger servings.
- Substitute cheese: Use Oaxaca, mozzarella, cheddar, provolone, or another melting cheese if desired.
- Add fillings: Incorporate carnitas, shredded chicken, or picadillo to make it a heartier meal.
- Do not overcrowd the frying pan; fry 2 chile rellenos at a time for best results.
Nutrition
- Serving Size: 1 chile relleno with salsa
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 180 mg
