Chile Rellenos the Easy Way Carrie Sheridan
Discover the delicious simplicity of "Chile Rellenos the Easy Way Carrie Sheridan," a streamlined take on the classic Mexican dish that’s perfect for a weeknight dinner or a festive meal. This recipe features smoky, flame-charred poblano peppers stuffed with gooey Monterey Jack cheese, coated in a light egg-and-flour batter, and fried to golden perfection. Topped with a flavorful homemade tomato sauce infused with garlic and cumin, these chile rellenos are baked briefly to achieve a bubbly, cheese-filled finish. With just 20 minutes of prep time and a handful of pantry staples, this dish offers an irresistible combination of textures and flavors. Serve these crowd-pleasing, cheesy delights with rice or beans for a complete, comforting meal your family will love.
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Ingredients
- 6 large Poblano peppers
- 8 ounces Monterey Jack cheese (or any melty cheese)
- 3 large Eggs
- 0.5 cup All-purpose flour
- 15 ounces Canned tomato sauce
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 cup Vegetable oil (for frying)
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Char the poblano peppers over an open flame or under a broiler until the skins are blackened and blistered. Place them in a plastic bag or cover them with a towel to steam for 10 minutes.
Step 3
Carefully peel off the charred skin from the peppers, making sure to leave the stems intact. Cut a slit down one side of each pepper and remove the seeds and membranes.
Step 4
Stuff each pepper with about 1 ounce of cheese, making sure the slit closes as much as possible.
Step 5
In a shallow bowl, beat the eggs until frothy. Place the flour in another shallow dish.
Step 6
Gently dredge each stuffed pepper in the flour, then dip it into the beaten eggs, ensuring it's fully coated.
Step 7
Heat the vegetable oil in a large skillet over medium heat. Fry each pepper until golden brown on all sides, working in batches if necessary. Set the fried peppers on a paper towel-lined plate to drain excess oil.
Step 8
In a small saucepan, combine the tomato sauce, garlic powder, ground cumin, and salt. Heat the sauce over low heat until warmed through.
Step 9
Arrange the fried peppers in a baking dish. Pour the warm tomato sauce over the top, covering them evenly.
Step 10
Bake in the preheated oven for 15-20 minutes, or until the cheese inside the peppers is melted and bubbly.
Step 11
Serve the chile rellenos hot with a side of rice or beans, if desired.
Nutrition Facts
| Serving size | (1590.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2599.7 |
| Total Fat 206.3g | 0% |
| Saturated Fat 66.2g | 0% |
| Cholesterol 760.5mg | 0% |
| Sodium 5363.5mg | 0% |
| Total Carbohydrate 119.7g | 0% |
| Dietary Fiber 20.4g | 0% |
| Total Sugars 44.1g | |
| Protein 89.5g | 0% |
| Vitamin D 171.6IU | 0% |
| Calcium 1857.4mg | 0% |
| Iron 12.7mg | 0% |
| Potassium 3488.0mg | 0% |
Source of Calories