Chili Relleno

Indulge in the smoky, cheesy delight of authentic Chili Relleno, a classic Mexican dish that combines roasted poblano peppers, creamy Oaxaca or Monterey Jack cheese, and a fluffy egg batter. Each pepper is carefully stuffed, lightly coated in flour, and fried to golden perfection, creating a tender yet crispy exterior. Paired with a rich, homemade tomato-based sauce infused with garlic, onion, oregano, and a touch of chicken broth, this dish is bursting with robust flavors. Perfect for dinner or a festive gathering, Chili Rellenos can be served with rice, beans, or on their own as a satisfying centerpiece. With just 30 minutes of prep time, this hearty and flavorful recipe brings the authentic taste of Mexico to your table in under an hour.

Nutriscore Rating: 61/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

Ingredients

• 4 large poblano peppers
• 8 ounces Oaxaca cheese or Monterey Jack cheese
• 4 eggs
• 1 cup all-purpose flour
• 1 teaspoon salt
• 2 cups vegetable oil
• 1 cup tomato sauce
• 0.5 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with foil.

Step 2

Place the poblano peppers on the lined baking sheet and roast for about 15 minutes, flipping halfway through to ensure even charring on all sides.

Step 3

Remove peppers from the oven and place them in a bowl, covering it with plastic wrap. Let them steam for 10 minutes. This will make peeling easier.

Step 4

Carefully peel the skins off the peppers and make a slit down one side of each pepper. Remove the seeds and membranes.

Step 5

Cut the cheese into thick strips and stuff each pepper with an equal amount of cheese. Set aside.

Step 6

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

Step 7

Beat the egg whites until they form stiff peaks. In a separate bowl, lightly beat the yolks, and then fold them into the whites.

Step 8

Heat the vegetable oil in a large skillet over medium heat.

Step 9

Place the flour on a plate, and roll each stuffed pepper in the flour to coat lightly.

Step 10

Dip each floured pepper into the egg mixture, making sure it is well covered.

Step 11

Carefully place the battered peppers into the hot oil and fry until golden brown on each side, about 3-4 minutes per side. Drain on paper towels.

Step 12

For the sauce, in a separate pan, heat a tablespoon of oil over medium heat. Add the onion and garlic and sauté until the onion is translucent.

Step 13

Add the tomato sauce, chicken broth, oregano, salt, and black pepper to the pan. Stir and let simmer for 10 minutes.

Step 14

Before serving, place the fried chili rellenos in the sauce and simmer for a few minutes to absorb flavors.

Step 15

Serve hot with the sauce spooned over the top, optionally with rice or beans on the side.

Nutrition Facts

Serving size	(1998.6g)

Amount per serving	% Daily Value*
Calories	5267.7

Total Fat 501.2g	0%
Saturated Fat 103.5g	0%
Polyunsaturated Fat 268.8g
Cholesterol 906.0mg	0%
Sodium 5025.6mg	0%
Total Carbohydrate 147.4g	0%
Dietary Fiber 15.7g	0%
Total Sugars 28.4g
Protein 89.0g	0%

Vitamin D 212.6IU	0%
Calcium 1472.4mg	0%
Iron 14.7mg	0%
Potassium 1964.2mg	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: 82.7%

Protein: 6.5%

Carbs: 10.8%