Chile Relleno
Chile Relleno is a beloved Mexican dish that features roasted poblano peppers stuffed with creamy cheese, then battered and fried to golden perfection. This comforting recipe transforms everyday ingredients into a festive meal, perfect for family gatherings or cozy nights in. With its smoky flavor and melty cheese, every bite is a delightful experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 1 cup Oaxaca or Monterey Jack cheese, shredded
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1 cup tomato sauce (homemade or canned)
- Salt and pepper to taste
- Oil for frying
Instructions
- Roast the poblano peppers over an open flame until charred. Place in a bowl covered with plastic wrap for 10 minutes to steam.
- Peel the skins off the cooled peppers, slice open one side, and remove seeds. Stuff each pepper generously with cheese.
- In a mixing bowl, beat egg whites until stiff peaks form. Gently fold in yolks and then add flour gradually without overmixing.
- Heat oil in a skillet over medium heat. Dip each stuffed pepper into the batter and fry until golden brown on both sides.
- Drain excess oil on paper towels and serve warm drizzled with tomato sauce.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 170mg