Name: Chile Relleno Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 6 large poblano peppers; 1 ½ cups shredded Monterey Jack or Oaxaca cheese; 4 large eggs, separated; ¼ teaspoon salt; 2 tablespoons all-purpose flour; 1 cup all-purpose flour (for dredging); Vegetable oil, for frying; 1 tablespoon vegetable oil; ½ small onion, chopped; 2 garlic cloves, minced; 4 Roma tomatoes, chopped (or 1 can diced tomatoes); ½ teaspoon cumin; Salt and pepper to taste

Description

Chile Rellenos are a traditional Mexican dish made with roasted poblano peppers stuffed with melty cheese, dipped in a light, airy egg batter, and fried until golden and crisp. Served with a simple tomato sauce, they make a comforting, flavorful meal that’s perfect for any night of the week.

Ingredients

For the chiles:

6 large poblano peppers
1 1/2 cups shredded Monterey Jack or Oaxaca cheese

For the batter:

4 large eggs, separated
1/4 teaspoon salt
2 tablespoons all-purpose flour

For frying:

1 cup all-purpose flour (for dredging)
Vegetable oil, for frying

For the tomato sauce (optional but traditional):

1 tablespoon vegetable oil
1/2 small onion, chopped
2 garlic cloves, minced
4 Roma tomatoes, chopped (or 1 can diced tomatoes)
1/2 teaspoon cumin
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Roast the peppers:
Place poblano peppers under the broiler or over an open flame until the skin is blackened and blistered on all sides. Transfer to a bowl and cover with plastic wrap or a towel. Let steam for 10 minutes, then peel off the skins. Carefully cut a slit down one side and remove the seeds.
Stuff the peppers:
Fill each roasted and peeled pepper with cheese, then gently press to close.
Make the batter:
In a clean bowl, beat egg whites until stiff peaks form. In a separate bowl, whisk egg yolks with salt and flour. Gently fold yolk mixture into the beaten whites.
Coat and fry:
Heat about 1 inch of vegetable oil in a skillet over medium heat. Lightly dredge stuffed peppers in flour, then dip into the egg batter, coating completely. Fry until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels.
Make the sauce (optional):
In a saucepan, heat oil and sauté onion and garlic until soft. Add tomatoes and cumin. Simmer for 10 minutes, then blend until smooth. Season with salt and pepper.
Serve:
Serve chile rellenos topped with the tomato sauce, rice, and beans if desired.

Notes

For a spicier version, leave some seeds in the peppers.
You can swap cheese for ground meat or beans for a different filling.
These are best enjoyed fresh, but leftovers can be reheated in the oven.