Description
This traditional Chile Relleno recipe features roasted poblano peppers stuffed with melted Monterey Jack cheese, dipped in a light fluffy egg batter, and fried to golden perfection. Served with a flavorful homemade salsa roja, this dish balances smoky, cheesy, and spicy flavors for a classic Mexican favorite that's perfect for a delicious dinner.
Ingredients
Scale
For the chile rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
- 4 cups oil, for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
For the salsa roja
- 6 roma tomatoes, quartered
- ½ small onion, halved (yellow or white)
- 3 cloves garlic
- 1 jalapeño pepper, stem and seeds removed (optional)
- 5 sprigs cilantro
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon olive oil
Instructions
- Roast the peppers: Preheat the oven broiler and line a large baking sheet with aluminum foil. Place the poblano peppers on the sheet and broil for 5 minutes until blistered and blackened. Flip and broil for another 5 minutes. Remove from the oven and cover loosely with foil or plastic wrap to steam for 5 minutes.
- Peel the peppers: Once slightly cooled, peel and rub off as much of the loose skin as possible. It doesn't need to be perfect. Cut a small slit down the middle of each pepper and optionally remove seeds if less heat is preferred.
- Stuff the peppers: Carefully fill each pepper with strips or shredded Monterey Jack cheese. The peppers may be fragile and tear, but fill them as best as you can. Close the opening gently and secure with 1 to 3 toothpicks to prevent cheese from leaking during frying.
- Prepare for frying: Heat 4 cups of oil in a large deep skillet or saucepan over medium-high heat. Line a baking sheet with paper towels to drain the fried peppers.
- Make the batter: Separate egg whites and yolks into two bowls. Beat the egg whites with an electric mixer until stiff peaks form. Gradually add egg yolks one at a time while continuing to beat on low speed to create a light, fluffy batter.
- Coat the peppers: Mix the flour and salt in a shallow bowl. Roll each stuffed pepper gently in the flour mixture, tapping off excess. Then dip the pepper into the egg batter, coating thoroughly.
- Fry the chile rellenos: Carefully place battered peppers into the hot oil, frying 2 at a time to avoid overcrowding. Fry for 3 to 5 minutes per side until golden brown and crispy. Transfer to the paper towel-lined baking sheet to drain excess oil.
- Serve: Remove toothpicks before serving. Plate the chile rellenos with freshly chopped cilantro, cotija cheese if desired, and the homemade salsa roja.
- Make salsa roja: Combine tomatoes, onion, garlic, jalapeño, cilantro, and 1 teaspoon kosher salt in a blender and puree until smooth. Heat olive oil in a small saucepan over medium-high heat, add the blended salsa, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 8 minutes. Adjust salt to taste and remove from heat.
Notes
- The poblanos can be roasted and peeled up to 2 days ahead and refrigerated.
- Salsa roja can be prepared up to 3 days in advance and kept refrigerated.
- Choose the largest poblano peppers available for easier stuffing and less leftover.
- Substitute Monterey Jack with Oaxaca, mozzarella, cheddar, or provolone cheese as preferred.
- For a heartier filling, add carnitas, shredded chicken, or picadillo along with the cheese.
- Do not overcrowd the frying pan; fry 2 peppers at a time for best results.
Nutrition
- Serving Size: 1 chile relleno
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 175 mg
