Easy Chiles Rellenos
Transform your weeknight dinners with this easy chiles rellenos recipe, a mouthwatering Mexican classic made effortlessly at home. Featuring smoky, roasted poblano peppers stuffed with melty queso fresco or Monterey Jack cheese and wrapped in a light, golden egg batter, this dish is a satisfying medley of textures and flavors. With a hands-on prep time of just 20 minutes and ingredients you likely already have in your pantry, this recipe is perfect for both beginners and seasoned cooks. Serve these crispy, cheese-filled delights with a side of salsa or tomato sauce for an irresistible meal that’s guaranteed to impress. Whether you're craving authentic Mexican cuisine or a hearty vegetarian option, these easy chiles rellenos are sure to become a favorite.
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Ingredients
- 4 Poblano peppers
- 1 cup Queso fresco or Monterey Jack cheese
- 4 Large eggs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Directions
Step 1
Preheat your oven to high broil. Place the poblano peppers on a baking sheet and broil for 5-7 minutes or until the skins are charred and blistered, turning them occasionally.
Step 2
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a clean kitchen towel for 10 minutes to steam, which will make it easier to remove the skins.
Step 3
Peel the charred skins from the peppers, being careful not to tear them. Use a knife to make a small slit along one side of each pepper and remove the seeds inside.
Step 4
Stuff each pepper with about 1/4 cup of cheese, ensuring they are full but still able to close. Set the stuffed peppers aside.
Step 5
Separate the eggs. Place the egg whites in a large bowl and the yolks in a smaller bowl. Use a hand mixer to beat the egg whites until stiff peaks form.
Step 6
Gently fold the egg yolks into the beaten egg whites until well combined, being careful not to deflate the mixture.
Step 7
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Step 8
Lightly coat each stuffed pepper in flour, shaking off any excess. Then dip each pepper into the egg batter, ensuring it is fully coated.
Step 9
Carefully place the battered peppers into the hot oil. Fry for 2-3 minutes on each side or until golden brown and crisp. Remove from the skillet and drain on a paper towel-lined plate.
Step 10
Sprinkle with salt and pepper to taste. Serve warm, optionally with a side of salsa or tomato sauce.
Nutrition Facts
| Serving size | (1126.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3078.2 |
| Total Fat 282.5g | 0% |
| Saturated Fat 70.5g | 0% |
| Polyunsaturated Fat 134.4g | |
| Cholesterol 914.9mg | 0% |
| Sodium 3051.4mg | 0% |
| Total Carbohydrate 83.1g | 0% |
| Dietary Fiber 9.2g | 0% |
| Total Sugars 16.9g | |
| Protein 76.9g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 1869.6mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 1591.6mg | 0% |
Source of Calories