Mary's Chiles Rellenos

Discover bold, authentic flavors with Mary’s Chiles Rellenos, a delightful take on this classic Mexican dish. Perfectly roasted poblano peppers are gently peeled and stuffed with gooey Monterey Jack cheese, then dipped in a fluffy egg batter and fried to golden perfection. Served atop a vibrant homemade tomato sauce, crafted from blended Roma tomatoes, onion, garlic, and broth, this recipe offers a harmonious balance of smoky, creamy, and tangy flavors. Whether you’re looking to impress at dinner or indulge in comfort food, Mary’s Chiles Rellenos is a crowd-pleaser worthy of your recipe collection. Easy to prepare in under an hour, this dish is perfect for anyone craving authentic Mexican cuisine at home.

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 2 cups Monterey Jack cheese
• 4 Large eggs
• 1 cup All-purpose flour
• 2 cups Vegetable oil
• 4 whole Roma tomatoes
• 1 medium Onion
• 2 Garlic cloves
• 1 cup Chicken or vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper

Directions

Step 1

Preheat your oven's broiler or set a gas stove burner to high.

Step 2

Roast the poblano peppers directly over the flame or under the broiler, turning occasionally, until the skins are charred and blistered on all sides, about 5-7 minutes.

Step 3

Place the roasted peppers in a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10 minutes to make the skins easier to peel.

Step 4

Gently rub off the charred skins from the peppers using your fingers or a paper towel. Make a small slit down one side of each pepper and carefully remove the seeds and membranes while keeping the peppers intact.

Step 5

Stuff each pepper with about 1/3 cup of shredded Monterey Jack cheese. Set aside.

Step 6

Prepare the batter by separating the eggs into two bowls. Beat the egg whites with a hand mixer or whisk until stiff peaks form. Gently fold in the yolks until combined.

Step 7

Place the flour in a shallow dish and roll each stuffed pepper in the flour to coat them lightly. Shake off excess flour.

Step 8

Heat the vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches 350°F (180°C).

Step 9

Dip each floured pepper into the egg batter, making sure it is fully coated, then carefully lay it into the hot oil. Fry the peppers in batches until golden brown on all sides, about 2-3 minutes per side. Remove and drain on paper towels.

Step 10

For the tomato sauce, blend the Roma tomatoes, onion, garlic, and broth in a blender until smooth.

Step 11

Pour the tomato mixture into a saucepan and bring to a simmer over medium heat. Season with salt and black pepper. Cook for 10 minutes, stirring occasionally.

Step 12

To serve, spoon the warm tomato sauce onto a plate and place a fried chile relleno on top. Garnish with additional cheese or fresh herbs if desired.

Nutrition Facts

Serving size	(2283.2g)

Amount per serving	% Daily Value*
Calories	5532.2

Total Fat 527.8g	0%
Saturated Fat 113.9g	0%
Polyunsaturated Fat 268.8g
Cholesterol 978.8mg	0%
Sodium 5295.5mg	0%
Total Carbohydrate 170.0g	0%
Dietary Fiber 20.0g	0%
Total Sugars 39.0g
Protein 104.7g	0%

Vitamin D 160IU	0%
Calcium 1949.4mg	0%
Iron 14.2mg	0%
Potassium 3101.1mg	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: 81.2%

Protein: 7.2%

Carbs: 11.6%