Chile Rellenos with Red Chile Sauce

Delight your taste buds with these authentic Chile Rellenos with Red Chile Sauce, a Mexican classic that combines smoky, roasted poblano peppers stuffed with gooey Oaxaca or Monterey Jack cheese, enveloped in a fluffy egg batter, and fried to golden perfection. Topped with a homemade red chile sauce made from guajillo chiles, Roma tomatoes, and fragrant spices, this dish delivers a perfect balance of savory, smoky, and mildly spicy flavors. With step-by-step techniques, such as roasting and peeling poblano peppers and crafting a smooth, silky chile sauce, this recipe brings the rich traditions of Mexican cuisine to your kitchen. Ideal for weeknight dinners or festive occasions, these decadent chile rellenos are sure to impress your family and guests alike.

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 pieces Poblano peppers
• 2 cups Oaxaca or Monterey Jack cheese
• 1 cup All-purpose flour
• 4 pieces Large eggs
• 2 cups Vegetable oil
• 4 pieces Roma tomatoes
• 4 pieces Dried guajillo chiles
• 1 small (chopped) Onion
• 2 pieces Garlic cloves
• 1.5 cups Chicken or vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper

Directions

Step 1

Preheat your broiler and place the poblano peppers on a baking sheet. Roast them for 5-7 minutes per side, until the skin is charred and blistered.

Step 2

Transfer the roasted peppers to a bowl and cover with plastic wrap or a clean kitchen towel. Let them steam for 10 minutes, then peel off the skins. Cut a small slit down one side of each pepper and carefully remove the seeds while keeping the pepper intact.

Step 3

Stuff each pepper with a generous portion of cheese, ensuring they are filled but not overstuffed to avoid tearing.

Step 4

Prepare the batter by separating the eggs into two bowls. Beat the egg whites until stiff peaks form, then gently fold in the yolks until combined. Place the flour on a plate for dredging.

Step 5

Heat vegetable oil in a large skillet over medium-high heat. Dredge each stuffed pepper lightly in flour, then dip into the egg batter to coat evenly. Carefully fry the peppers in the hot oil, turning occasionally, until golden brown on all sides. Remove and drain on paper towels.

Step 6

To make the red chile sauce, start by removing the stems and seeds from the guajillo chiles. Place them in a heatproof bowl and cover with hot water. Let them soak for 15 minutes, then drain.

Step 7

In a blender, combine the soaked chiles, tomatoes, onion, garlic, and broth. Blend until smooth, then strain through a fine-mesh sieve for a silky sauce.

Step 8

Pour the strained sauce into a saucepan and bring to a simmer over medium heat. Season with salt and ground black pepper to taste. Let the sauce cook for 10 minutes, stirring occasionally.

Step 9

To serve, place a fried chile relleno on a plate and spoon the warm red chile sauce generously over the top. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2617.8g)

Amount per serving	% Daily Value*
Calories	6145.1

Total Fat 566.3g	0%
Saturated Fat 144.2g	0%
Polyunsaturated Fat 268.8g
Cholesterol 1085.9mg	0%
Sodium 7473.1mg	0%
Total Carbohydrate 185.6g	0%
Dietary Fiber 30.3g	0%
Total Sugars 40.8g
Protein 156.0g	0%

Vitamin D 262.6IU	0%
Calcium 3728.9mg	0%
Iron 19.0mg	0%
Potassium 4051.4mg	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: 78.9%

Protein: 9.7%

Carbs: 11.5%