Description
Chile Relleno is a delightful Mexican dish featuring roasted poblano peppers stuffed with a savory mixture and fried to perfection. Each bite offers a harmonious blend of textures, from the crispy exterior to the gooey cheese filling. This recipe not only delivers robust flavors but also creates a memorable culinary experience, perfect for family gatherings or cozy dinners.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup ground beef or turkey
- 1 cup Monterey Jack cheese, shredded
- 1 cup cheddar cheese, shredded
- 2 large eggs (separated)
- 1/2 cup all-purpose flour
- 1 tsp cumin
- 1 tsp chili powder
- 1 can (14 oz) fire-roasted tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup low-sodium vegetable broth
- Oil for frying
Instructions
- Roast poblano peppers over an open flame until charred. Let cool, then peel and slice open.
- Mix ground meat with half of the cheeses, cumin, and chili powder; stuff into prepared peppers.
- Beat egg whites until stiff peaks form; gently fold in egg yolks and flour.
- Heat oil in a skillet over medium heat. Dip each stuffed pepper in the batter and fry until golden brown (3-4 minutes per side).
- In another pan, sauté onion and garlic until fragrant. Add tomatoes and broth; simmer for 10-15 minutes.
- Serve hot, drizzled with the sauce or on the side.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chile relleno (approx. 200g)
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 130mg
Keywords: Customize fillings with your choice of cheese or proteins. For added flavor, mix in fresh herbs or spices to the stuffing.