Description
Chile relleno is a mouthwatering Mexican dish that features roasted poblano peppers stuffed with gooey cheese, lightly battered, and fried to perfection. Each bite offers a delightful combination of smoky and creamy flavors that will elevate any meal. Perfect for weeknight dinners or special occasions, this recipe is easy to follow and sure to impress your guests.
Ingredients
Scale
- 4 large poblano peppers
- 2 cups shredded Monterey Jack cheese
- 4 large eggs (separated)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 cup vegetable oil (for frying)
Instructions
- Preheat the oven to 400°F (200°C). Roast the poblano peppers on a baking sheet until skins blister, about 20 minutes.
- Allow the peppers to cool, then peel off the skin and set aside.
- In a bowl, mix shredded cheese with salt and stuff each pepper generously.
- In another bowl, whisk egg yolks until pale, then fold in flour and salt.
- Beat the egg whites until stiff peaks form; gently fold into the yolk mixture.
- Heat oil in a skillet over medium heat. Dip each stuffed pepper in batter and fry until golden brown, about 3-4 minutes per side.
- Drain on paper towels and serve hot with salsa or guacamole.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chile relleno (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 225mg
Keywords: For added flavor, mix different cheeses like cheddar or add spices to the filling. Store leftovers in an airtight container for up to three days; reheat in the oven for best results.