Chile Relleno
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Unrated
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
183 kcal
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Cuisine
Mexican, Mexican-American Fusion
Chile Relleno
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Chile rellenos feature roasted poblano peppers stuffed with a delightful blend of queso fresco and Monterey jack cheese, dipped in a light and fluffy batter, then fried to golden perfection. With its crispy exterior and gooey, cheesy interior, this Mexican appetizer will leave you craving for more.
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Ingredients
- 6 poblano peppers
- ½ cup Queso Fresco cheese
- 1 cup Monterey jack cheese
- 3 large eggs
- ⅓ cup all purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Extra flour for dusting peppers
- 2 cups vegetable oil for frying
Instructions
- Line a baking sheet with foil and place your washed poblano peppers on the baking sheet. Broil on high for 10 minutes. Rotating them halfway through.
- Remove the blackened peppers from the oven and place them in a plastic bag while they cool, they need to sweat out as much moisture as possible.
- While the peppers are cooling, mix your two cheeses together in a bowl.
- Once the peppers are cooled. Take them out of the bag, dry them off with a paper towel, and remove the skins.
- Cut a slit vertically along the peppers and remove the seeds and core. Stuff the peppers with your cheese mix and use a few toothpicks to close the slit and set the stuffed peppers aside.
- In a medium bowl, Whisk together your eggs, flour, salt, pepper, cumin, and chile powder.
- In a large skillet, heat your oil over medium high heat. Be sure the oil is completely heated by taking a toothpick and inserting it into the oil, if it’s hot enough the oil will bubble around the toothpick.
- Dip each stuffed pepper into your dusting flour, then into the egg batter and carefully place them in the hot oil, 2 at a time.
- Fry the chile rellenos until they are golden brown all the way around, you will need to rotate each one to evenly fry them.
- Serve the chile rellenos fresh with your favorite sauce. I recommend my Quick and Easy Homemade Enchilada Sauce
Nutrition Information
Show Details
Calories
183kcal
(9%)
Carbohydrates
12g
(4%)
Protein
11g
(22%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
106mg
(35%)
Sodium
615mg
(26%)
Potassium
286mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
840IU
(17%)
Vitamin C
96mg
(107%)
Calcium
228mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Calories | 183kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 106mg | 35% |
| Sodium | 615mg | 26% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 840IU | 17% |
| Vitamin C | 96mg | 107% |
| Calcium | 228mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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