Chile Relleno

Chile Relleno is a traditional Mexican dish that celebrates bold flavors and comforting textures. This recipe features smoky, flame-roasted poblano peppers, carefully peeled and stuffed with creamy queso fresco or Monterey Jack cheese. Each pepper is wrapped in a fluffy, golden egg batter, then fried to crispy perfection. With its combination of charred, cheesy goodness and delicate batter, every bite is a delightful balance of smoky, savory, and rich flavors. Perfect as a main course or a standout side, these authentic chile rellenos are best served hot, paired with your favorite salsa or a drizzle of tangy tomato sauce. Easy enough for home cooks and special enough for celebrations, this dish is a must-try for fans of Mexican cuisine. Ready in just an hour, it’s a crave-worthy classic you'll want to make again and again!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 Poblano peppers
• 12 oz Queso fresco or Monterey Jack cheese
• 4 Eggs
• 0.5 cup All-purpose flour
• 2 cups Vegetable oil
• 0.25 tsp Salt
• 0.25 tsp Pepper
• 12 Toothpicks

Directions

Step 1

Preheat your broiler on high and place the poblano peppers on a baking sheet lined with aluminum foil.

Step 2

Broil the peppers for about 5-7 minutes on each side, until their skin is charred and blistered.

Step 3

Immediately transfer the charred peppers to a plastic bag, seal it, and let them steam for about 10 minutes. This will make the skin easier to remove.

Step 4

Peel off the charred skin from the peppers. Make a lengthwise slit in each pepper and carefully remove the seeds and membranes without tearing the peppers.

Step 5

Cut the cheese into thick strips that will fit inside each pepper. Stuff each poblano with cheese and secure it with a toothpick to keep it closed.

Step 6

Separate the egg whites from the yolks. In a clean, dry bowl, beat the egg whites with an electric mixer until stiff peaks form.

Step 7

In a separate bowl, lightly beat the egg yolks and then fold them gently into the egg whites until just combined.

Step 8

Season the flour with salt and pepper. Lightly dust each stuffed pepper with the seasoned flour to help the batter adhere.

Step 9

Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C).

Step 10

Gently dip each floured pepper into the egg batter, coating it completely.

Step 11

Carefully lower each pepper into the hot oil and fry them until they are golden brown on all sides, about 3-4 minutes each.

Step 12

Remove the fried chiles from the oil and drain them on a paper towel-lined plate.

Step 13

Remove the toothpicks before serving and enjoy your homemade chile rellenos with your favorite salsa or sauce.

Nutrition Facts

Serving size	(1661.9g)

Amount per serving	% Daily Value*
Calories	5218.4

Total Fat 513.0g	0%
Saturated Fat 115.3g	0%
Polyunsaturated Fat 268.8g
Cholesterol 987.0mg	0%
Sodium 3139.9mg	0%
Total Carbohydrate 96.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 26.1g
Protein 98.1g	0%

Vitamin D 164IU	0%
Calcium 2610.1mg	0%
Iron 10.5mg	0%
Potassium 2203.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 85.6%

Protein: 7.3%

Carbs: 7.2%