Chile Relleno Recipe
User Reviews
5
34 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
40 mins
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Total Time
1 hr
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Servings
6
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Calories
337 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Relleno Recipe
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Chile Relleno involves roasted poblano peppers stuffed with a filling of shredded Oaxaca cheese, tomato, onion, and oregano. The chilies are then battered with eggs and flour, fried until golden, and served with a roasted red salsa made from charred tomatoes, jalapenos, onion, and garlic.
Description
This Chile Relleno Recipe begins by roasting poblano peppers under a broiler until blistered, then steaming and peeling them to remove skins easily. The peppers are slit and deseeded as preferred, providing a mild yet flavorful base for stuffing. The filling is a mixture of shredded Oaxaca cheese with sautéed tomato, onion, and Mexican oregano, seasoned lightly.
The stuffed peppers are coated in a batter made from eggs, flour, and salt before frying in vegetable oil until crisp and golden. This coating adds a light, airy crust contrasting with the creamy cheese filling and tender pepper exterior. The accompanying roasted red salsa combines charred Roma tomatoes, jalapenos, onion, and garlic pureed and simmered, finished with lime juice and salt for a bright, smoky condiment.
Chile Relleno can be garnished with queso fresco or cotija cheese if desired. This dish offers a textured experience of smoky, creamy, and vibrant elements commonly served as a main or side.
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Ingredients
- 6 poblano pepper large
- 1/2 cup all-purpose flour
- 3 cups vegetable oil for frying
Filling
- 10 oz Oaxaca cheese shredded (or Monterey Jack cheese)
- 2 tsp vegetable oil
- 1 Roma tomato diced, aka plum tomato
- 1/2 cup white onion diced
- 1/2 tsp Mexican oregano crushed
- 1/2 tsp kosher salt
Batter
- 3 egg room temperature, large
- 1/4 cup all-purpose flour
- 1/2 tsp kosher salt
Roasted Red Salsa
- 2 lbs Roma tomato about 8 large
- 2 jalapeno pepper stems removed
- 1 white onion large
- 8 cloves garlic
- 1 lime
- 1 tsp kosher salt
Garnish (optional)
- queso fresco
- cotija cheese
Instructions
Roasted Red Salsa
- Slice tomatoes and jalapenos lengthwise. Remove skin from onion, and cut into quarters.
- Place tomatoes and jalapenos skin side up on a baking sheet with onion and garlic. Place baking tray under broiler and cook for 6-8 minutes until charred. Remove from oven and allow to cool slightly.
- Transfer to a blender or food processor, puree until smooth. Pour into a saucepan, bring to a boil and then simmer 5 minutes. Season with juice from one lime and salt to taste. Set aside, covered.
Poblanos
- Place poblanos on a baking sheet under an oven broiler until the skins blacken and blister, about 5 minutes per side.
- Remove pan from oven and cover with a kitchen towel to steam making the skin easier to remove. Peel the charred skin from the roasted poblano peppers.
- Cut a small slit down the middle of the peppers on one side, careful not to remove the stem. Feel free to remove some of the seeds if preferred (but they are not that hot). Set aside.
Filling
- In a small saute pan heat the oil and add the onion, tomato and season with salt and Mexican oregano. Cook over medium heat until onion is translucent. Stir in the shredded cheese until melted and set aide.
Prep the chiles
- Carefully divide and stuff the peppers with the melted cheese mixture. Gently press the cut sides together. I do not seal with toothpicks.
- Place 1/2 cup or more flour on a tray or large shallow dish. Gently coat each stuffed chile on all sides with flour and gently shake off excess. Repeat with all and set aside on tray.
Prepare oil
- Heat the oil in a large saucepan or deep skillet over medium-high heat. Line a baking tray with paper towels and set aside.
Batter
- Be sure eggs are room temperature for maximum volume when beating. Separate the whites into a large mixing bowl and place the yolks into a small bowl, mix with fork. Using an electric hand mixer, beat the egg whites until stiff peaks form.
- Next, beat the egg whites on low, adding in the egg yolks a little at a time until all of them are fully mixed in. The batter should be light, fluffy and pale yellow. Sprinkle the 1/4 cup flour and salt on top and using a spatula, gently fold in until batter is smooth and flour incorporated.
Fry
- Dip each floured chile in the egg batter and gently place them in the hot frying oil, two at a time. Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy.
- Transfer the peppers to the lined baking sheet to drain excess oil.
Serve
- Spoon some roasted red salsa on each plate, top with a chile relleno, more sauce, crumbled queso fresco or cotija cheese and freshly chopped cilantro.
Nutrition Information
Show Details
Calories
337kcal
(17%)
Carbohydrates
18g
(6%)
Protein
18g
(36%)
Fat
16g
(25%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Sodium
635mg
(26%)
Potassium
718mg
(15%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1926IU
(39%)
Vitamin C
130mg
(144%)
Calcium
90mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Calories | 337kcal | 17% |
| Carbohydrates | 18g | 6% |
| Protein | 18g | 36% |
| Fat | 16g | 25% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Sodium | 635mg | 26% |
| Potassium | 718mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1926IU | 39% |
| Vitamin C | 130mg | 144% |
| Calcium | 90mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
34 reviews
Excellent
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