Chile Relleno Recipe
User Reviews
5.0
45 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 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
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This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.
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Ingredients
- 4 poblano peppers
- 2 eggs separated
- ½ cup flour separated
- 6 ounces melty cheese cubed or shredded - use any melty Mexican cheese, or Monterey jack, white cheddar, or other melty cheese
- Pinch of salt
- oil for frying
- 1-2 cups enchilada sauce or salsa roja for serving
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
- Best Peppers for Chiles Rellenos. Poblano peppers are very common for making chiles rellenos, though many Hatch chiles are incredibly popular, like the Big Jim. Anaheim peppers are great for this recipe
- Stuffing Options. The classic chile relleno calls for melty cheese, though you can stuff your peppers with other ingredients, such as chopped or ground meats, shredded chicken or pork, or a combination of meats and cheeses. Try them stuffed with this picadillo recipe.
- Sauce Options. I enjoy serving mine with a delicious salsa roja or enchilada sauce. A big question from New Mexico is "Red or Green?" Do you want red sauce or green sauce? Try it with this salsa verde recipe. Delicious!
Nutrition Information
Show Details
Calories
531kcal
(27%)
Carbohydrates
18g
(6%)
Protein
16g
(32%)
Fat
45g
(69%)
Saturated Fat
12g
(60%)
Cholesterol
126mg
(42%)
Sodium
299mg
(12%)
Potassium
297mg
(8%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
985IU
(20%)
Vitamin C
96mg
(107%)
Calcium
331mg
(33%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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