Chile Relleno Recipe
User Reviews
5
-
Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
531 kcal
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Course
Main Course, Appetizer
Chile Relleno Recipe
Description
This Chile Relleno recipe begins by charring poblano peppers over flame or under the broiler to blacken the skins, which are then steamed in a bag to loosen for peeling. After peeling, each pepper is cut open lengthwise to remove seeds and veins, then stuffed with cubed or shredded melty cheeses such as Monterey Jack or white cheddar. The peppers are closed, sometimes secured with toothpicks, to maintain shape during frying.
Preparation continues by heating vegetable oil to 375 degrees Fahrenheit. The egg whites are whipped into stiff peaks and combined with the yolks, then used as a batter to coat the stuffed peppers. They are fried carefully in the hot oil to develop a crispy, golden exterior while warming the cheese inside.
Chile Rellenos are typically served with red sauces like salsa roja or enchilada sauce, though green sauces like salsa verde also work. The variety of stuffing options can extend beyond cheese to include meats or combinations thereof, adapting the dish to different preferences.
Recommended peppers for this dish include poblano, Hatch chiles like Big Jim, or Anaheim for milder heat. The recipe provides flexibility in bones of sauce or stuffing choice without losing the dish's essential character.
Ingredients
- 4 poblano pepper
- 2 egg separated
- ½ cup flour separated
- 6 ounces cheese cubed or shredded - use any melty Mexican cheese, or Monterey jack, white cheddar, or other melty cheese, melty
- Pinch salt
- cooking oil for frying
- 1-2 cups enchilada sauce for serving, or salsa roja
Instructions
- Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
- Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
- Once cooled, peel off the blackened skins.
- Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
- Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper. Use toothpicks if needed to keep them closed.
- Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
- Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
- Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
- Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
- Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
- Serve with your favorite salsa or sauce!
Notes
- Poblano peppers are commonly used, but Hatch or Anaheim chiles are also suitable for this dish.
- Traditional stuffing is melty Mexican cheese, but ground or shredded meats can be used for variation.
- Chile Rellenos are served with either red sauce (salsa roja or enchilada sauce) or green sauce (salsa verde) depending on preference.
- After roasting, steaming the peppers in a bag loosens the skins for easier peeling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 531 kcal
% Daily Value*
| Calories | 531kcal | 27% |
| Carbohydrates | 18g | 6% |
| Protein | 16g | 32% |
| Fat | 45g | 69% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 126mg | 42% |
| Sodium | 299mg | 12% |
| Potassium | 297mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 985IU | 20% |
| Vitamin C | 96mg | 107% |
| Calcium | 331mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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