Chile Rellenos

Indulge in the bold and comforting flavors of authentic Chile Rellenos, a classic Mexican dish that transforms roasted poblano peppers into a crispy, cheesy delight. This recipe pairs smoky, fire-roasted peppers with a luscious filling of creamy queso fresco or Monterey Jack cheese, all wrapped in a light and airy egg batter before being fried to golden perfection. The charred skins are peeled off to reveal tender peppers, which are then stuffed with cheese and coated in a delicate egg-white batter for a satisfying crunch. Serve these irresistible chile rellenos alongside a rich tomato sauce for added depth, making it an ideal centerpiece for a flavorful Mexican-inspired dinner. Perfectly balanced between smoky, savory, and creamy, this dish is a must-try for anyone looking to elevate their culinary repertoire.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 6 pieces Poblano peppers
• 12 ounces Queso fresco or Monterey Jack cheese
• 4 large Eggs
• 1 cup All-purpose flour
• 2 cups Vegetable oil
• 1 teaspoon Salt
• 1 cup Tomato sauce (optional, for serving)

Directions

Step 1

Preheat your oven's broiler or set up a grill for roasting the poblano peppers.

Step 2

Place the poblano peppers under the broiler or on the grill, turning occasionally, until the skin is charred and blistered on all sides (approximately 5-7 minutes per side).

Step 3

Transfer the roasted peppers to a bowl and cover them with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes to loosen the skins.

Step 4

Meanwhile, cut the queso fresco or Monterey Jack cheese into 6 even-sized strips.

Step 5

Once the peppers are cool enough to handle, gently peel off the charred skins. Be careful not to tear the peppers.

Step 6

Make a small slit down the side of each pepper and carefully remove the seeds and membranes, keeping the peppers as intact as possible.

Step 7

Stuff each pepper with a strip of cheese, then gently close the pepper around the filling.

Step 8

Separate the eggs, placing the yolks in one bowl and the whites in another.

Step 9

Use an electric mixer or a whisk to beat the egg whites until stiff peaks form.

Step 10

In a separate bowl, beat the egg yolks with the salt, then gently fold the yolks into the egg whites to create a fluffy batter.

Step 11

Heat the vegetable oil in a large skillet over medium heat to 350°F (175°C).

Step 12

Dredge each stuffed pepper lightly in flour, ensuring it is fully coated but without excess flour.

Step 13

Dip each floured pepper into the egg batter, making sure it is entirely covered.

Step 14

Carefully place the battered peppers into the hot oil and fry on each side until golden brown, about 2-3 minutes per side. Do not overcrowd the skillet; fry in batches if necessary.

Step 15

Transfer the fried peppers to a plate lined with paper towels to drain excess oil.

Step 16

Serve the chile rellenos immediately, optionally topped with warm tomato sauce for extra flavor.

Nutrition Facts

Serving size	(1964.2g)

Amount per serving	% Daily Value*
Calories	5576.8

Total Fat 514.6g	0%
Saturated Fat 115.4g	0%
Polyunsaturated Fat 268.8g
Cholesterol 987.0mg	0%
Sodium 6110.9mg	0%
Total Carbohydrate 170.4g	0%
Dietary Fiber 20.7g	0%
Total Sugars 46.2g
Protein 108.3g	0%

Vitamin D 164IU	0%
Calcium 2658.3mg	0%
Iron 15.3mg	0%
Potassium 3067.6mg	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: 80.6%

Protein: 7.5%

Carbs: 11.9%