Chiles Rellenos Tucson's El Charro

Indulge in the bold, authentic flavors of the Southwest with "Chiles Rellenos Tucson's El Charro," a heavenly dish inspired by the iconic cuisine of Tucson. This recipe showcases roasted poblano peppers stuffed with gooey Mexican blend cheese, dipped in a fluffy egg batter, and fried to golden perfection. It's served with a vibrant homemade tomato sauce prepared from fresh Roma tomatoes, white onion, garlic, and savory broth, adding just the right amount of zest to each bite. Perfect for family dinners or celebrations, this classic Mexican dish delivers a crispy exterior, a creamy melted center, and aromatic sauce that will transport your taste buds to El Charro's legendary kitchen. Garnish with fresh cilantro for a stunning presentation and an extra burst of flavor!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 pieces Poblano peppers
• 2 cups Mexican blend cheese (or shredded Oaxaca/Monterey Jack cheese)
• 4 large Eggs
• 1 cup All-purpose flour
• 1 cup Vegetable oil
• 4 pieces Roma tomatoes
• 1 medium White onion
• 2 pieces Garlic cloves
• 1 cup Chicken or vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat the broiler on your oven to high. Place the poblano peppers on a baking sheet and broil them for 5-7 minutes per side, or until their skins are charred and blistered.

Step 2

Carefully transfer the roasted peppers to a bowl and cover with plastic wrap for 10 minutes to allow them to steam and loosen their skins.

Step 3

Peel the charred skins off the peppers, being careful not to tear them. Make a small slit down one side of each pepper and remove the seeds and veins. Set aside.

Step 4

Stuff each poblano pepper with about 1/3 cup of the shredded cheese. Gently close the slits and set the stuffed peppers aside.

Step 5

Separate the eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites with a hand mixer or whisk until stiff peaks form. Gently fold in the yolks until well combined, creating a fluffy batter.

Step 6

Heat the vegetable oil in a large skillet over medium-high heat. Coat each stuffed pepper lightly with flour, then dip it into the egg batter to fully coat.

Step 7

Carefully fry each battered pepper in the hot oil for 2-3 minutes per side, or until golden and crispy. Remove and drain on paper towels.

Step 8

For the tomato sauce, blend the Roma tomatoes, white onion, garlic, chicken or vegetable broth, salt, and black pepper until smooth.

Step 9

In a separate saucepan, heat 1 tablespoon of vegetable oil over medium heat. Pour in the blended tomato mixture and simmer for 10 minutes, stirring occasionally.

Step 10

To serve, place a fried chile relleno on a plate and spoon the warm tomato sauce over the top. Garnish with fresh cilantro, if desired.

Nutrition Facts

Serving size	(1980.4g)

Amount per serving	% Daily Value*
Calories	3583.7

Total Fat 296.8g	0%
Saturated Fat 77.0g	0%
Polyunsaturated Fat 134.4g
Cholesterol 944mg	0%
Sodium 5042.1mg	0%
Total Carbohydrate 160.9g	0%
Dietary Fiber 19.8g	0%
Total Sugars 37.4g
Protein 96.5g	0%

Vitamin D 212.0IU	0%
Calcium 1862.0mg	0%
Iron 14.4mg	0%
Potassium 3018.2mg	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: 72.2%

Protein: 10.4%

Carbs: 17.4%