Chiles Rellenos with Sauce
Indulge in the bold and authentic flavors of Mexican cuisine with this irresistible Chiles Rellenos with Sauce recipe! Featuring roasted poblano peppers stuffed with creamy queso fresco or Monterey Jack cheese, these savory delights are coated in a fluffy egg batter and fried to golden perfection. The chiles are paired with a rich, homemade tomato sauce made from fresh tomatoes, onion, garlic, and a touch of cumin, creating the perfect balance of smoky, tangy, and mildly spiced flavors. This recipe offers a step-by-step guide to mastering traditional techniques like charring and peeling poblano peppers and whipping egg whites to create a light, airy coating. Ideal for family dinners or special occasions, these chiles rellenos are best served with a spoonful of vibrant tomato sauce and a sprinkle of fresh cilantro for garnish. Ready in just over an hour, this classic Mexican dish will transport your taste buds with every bite.
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Ingredients
- 6 pieces Poblano peppers
- 2 cups Queso fresco or Monterey Jack cheese
- 4 pieces Large eggs
- 1 cup All-purpose flour
- 2 cups Vegetable oil
- 4 large Tomatoes
- 1 medium White onion
- 2 pieces Garlic cloves
- 1 cup Chicken or vegetable broth
- 1 teaspoon Ground cumin
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Fresh cilantro (optional, for garnish)
Directions
Step 1
Preheat a dry skillet or directly roast the poblano peppers over an open flame until the skin is charred and blistered on all sides. Place the peppers in a plastic bag or cover them with a kitchen towel for 10 minutes to sweat. This helps loosen the skin.
Step 2
Carefully peel the charred skin off the peppers, being cautious not to tear them. Cut a small slit down the side of each pepper and remove the seeds and membranes while keeping the peppers intact.
Step 3
Stuff each pepper with an even portion of queso fresco or Monterey Jack cheese. Gently close the slit and set aside.
Step 4
To make the sauce, blend the tomatoes, onion, and garlic cloves until smooth. Heat 1 tablespoon of vegetable oil in a skillet over medium heat, then pour the blended tomato mixture into the pan. Add the broth, ground cumin, 1 teaspoon of salt, and black pepper. Let it simmer for 15–20 minutes, stirring occasionally, until it thickens slightly. Adjust seasoning as needed and keep warm.
Step 5
Separate the egg whites and yolks into two bowls. Beat the egg whites with a hand mixer or whisk until stiff peaks form. Gently fold in the egg yolks until combined. This will be your batter.
Step 6
Heat the vegetable oil in a large skillet over medium heat, ensuring the oil is hot but not smoking. Test by dropping a small amount of batter into it; it should sizzle immediately.
Step 7
Lightly coat each stuffed pepper with flour, then dip it into the egg batter, ensuring it is fully covered. Carefully place the peppers into the hot oil, frying them in batches if necessary. Fry each side for about 2–3 minutes or until golden brown. Remove and place on a plate lined with paper towels to drain excess oil.
Step 8
To serve, spoon a generous amount of the warm tomato sauce onto a plate and place a fried chile relleno on top. Garnish with fresh cilantro if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (2820.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6027.0 |
| Total Fat 547.3g | 0% |
| Saturated Fat 135.3g | 0% |
| Polyunsaturated Fat 269.3g | |
| Cholesterol 1085.9mg | 0% |
| Sodium 9051.0mg | 0% |
| Total Carbohydrate 189.8g | 0% |
| Dietary Fiber 24.8g | 0% |
| Total Sugars 46.5g | |
| Protein 136.6g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 3742.5mg | 0% |
| Iron 18.2mg | 0% |
| Potassium 4023.9mg | 0% |
Source of Calories