Puffy Relleno

Get ready to indulge in the ultimate comfort food with this Puffy Relleno recipe, a delightful twist on the classic chile relleno. Featuring roasted poblano peppers stuffed with creamy Monterey Jack cheese, these peppers are dipped in a light, airy batter made from eggs and all-purpose flour before being fried to golden perfection. The result? A beautifully puffy, crispy exterior that encases the smoky, cheesy goodness inside. Serve these irresistible rellenos garnished with fresh cilantro, a dollop of sour cream, or a splash of hot sauce for a spicy kick. Perfect as a main course or a show-stopping appetizer, this recipe comes together in under an hour and delivers authentic Tex-Mex flavor straight to your table.

Nutriscore Rating: 57/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 whole Poblano peppers
• 1 cup Monterey Jack cheese
• 4 large Eggs
• 1 cup All-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 0.75 cup Milk
• 2 cups Vegetable oil
• 2 tablespoons Cilantro (optional, for garnish)
• 0.25 cup Sour cream (optional)
• 2 teaspoons Hot sauce (optional)

Directions

Step 1

Preheat your oven's broiler on high. Place the poblano peppers on a baking sheet under the broiler, rotating every few minutes until the skin is charred and blistered (about 6-8 minutes total).

Step 2

Transfer the roasted peppers to a bowl and cover with plastic wrap to steam for 10 minutes. Once cool, peel off the charred skin, then make a small slit down one side of each pepper to remove the seeds and membranes. Be careful not to tear the peppers.

Step 3

Stuff each pepper generously with shredded Monterey Jack cheese and set aside.

Step 4

In a medium-sized bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and mix in the milk.

Step 5

Gradually add the wet ingredients to the dry ingredients, whisking until smooth to create the batter.

Step 6

Heat the vegetable oil in a deep skillet or fryer to 350°F (175°C).

Step 7

Dip each stuffed poblano pepper into the batter, ensuring it’s completely coated, then carefully lower it into the hot oil.

Step 8

Fry the peppers in batches, turning occasionally, until they are golden brown and puffed (about 3-4 minutes per side). Remove with a slotted spoon and drain on paper towels.

Step 9

Serve the puffy rellenos warm, garnished with chopped fresh cilantro, a dollop of sour cream, or a drizzle of hot sauce if desired. Enjoy!

Nutrition Facts

Serving size	(1564.8g)

Amount per serving	% Daily Value*
Calories	5105.3

Total Fat 496.2g	0%
Saturated Fat 98.5g	0%
Polyunsaturated Fat 268.9g
Cholesterol 907.9mg	0%
Sodium 4327.4mg	0%
Total Carbohydrate 135.7g	0%
Dietary Fiber 10.9g	0%
Total Sugars 28.7g
Protein 77.9g	0%

Vitamin D 244.5IU	0%
Calcium 1317.8mg	0%
Iron 11.1mg	0%
Potassium 1969.7mg	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: 83.9%

Protein: 5.9%

Carbs: 10.2%