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Chile Relleno
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.
Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6 people
Calories: 183 kcal
Course:
Side Dish , Appetizer
Cuisine:
Mexican , Mexican-American Fusion
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
Cup of Yum
Nutrition Information
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
% 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.