Chiles Rellenos
User Reviews
4.5
8 reviews
Excellent
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Prep Time
1 hr 30 mins
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Cook Time
1 hr
-
Total Time
2 hrs 30 mins
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Servings
6
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Calories
705 kcal
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Cuisine
Mexican
Chiles Rellenos
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Our step-by-step recipe for Chiles Rellenos, a delicious Mexican dish of stuffed poblano peppers with rice, meat, and cheese, served with a fresh salsa.
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Ingredients
For the filling:
- 2 tablespoons neutral cooking oil generic cooking oil
- ½ pound ground turkey 225g; or chicken, beef, or pork
- 1 onion diced, small
- 3 cloves garlic (chopped)
- ½ cup tomato sauce 120 ml; plain
- ¼ cup raisins 40g; chopped
- ¼ cup pecans 30g; chopped
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
- 8 ounces Monterey jack cheese 225g; shredded
For the peppers and the salsa:
- 7 to 8 poblano peppers washed/cleaned, whole
- 1 onion halved, large
- 8 plum tomatoes
- 1-2 serrano chili
- 6 cloves garlic
- 1 handful cilantro
- 1 tablespoon neutral cooking oil generic cooking oil
- salt
- black pepper
For the frying process:
- 3 egg separated
- 1 cup flour
- canola oil vegetable or peanut oil, quantity as needed to fill deep skillet or saucepan 2-3 inches
Instructions
Make the filling:
- In a skillet over medium high heat, add 2 tablespoons oil and brown the ground meat. Add the onion and garlic, and cook until translucent. Add the tomato sauce, raisins, pecans, smoked paprika, chili powder, cinnamon, and salt.
- Let cool as you prepare the other items. Once cooled, mix in the shredded cheese.
Prepare the peppers and salsa:
- Broil the peppers and onion on a sheet pan, with the broiler on high, until they are blackened on one side. Flip and broil until entirely charred. Watch them closely! Set them aside, covered with a clean kitchen towel, to loosen the skins.
- Blend the charred onion, tomatoes, serrano chilies, garlic, and cilantro. Process the salsa to your preferred consistency—it can be very smooth or a little chunky.
- Heat a skillet with 1 tablespoon oil over high heat. Add the salsa to the pan and simmer. Season to taste with salt and pepper and cook until it has reduced a bit and the salsa’s color has changed from light pink to red-orange.
- Now use a paper towel or clean kitchen cloth to gently remove the skins from the poblano peppers. Slice an opening lengthwise on each pepper, leaving the rest of the pepper intact. Remove the excess inner membranes and seeds (it doesn’t have to be perfect).
- Gently stuff each pepper with filling, sealing the seam with toothpicks.
Fry and serve:
- Heat your frying oil to 375 degrees F/190 degrees C
- Beat the egg whites with an electric mixer on high speed until soft peaks form. With the mixer running on medium, add the egg yolks one at a time, and beat for 3 more minutes.
- When the batter is smooth, light, and fluffy, and coats the back of a wooden spoon without dripping, it is ready to use.
- Dredge the peppers in flour, then dip in the batter. Carefully place the pepper in the hot oil. When the bottom of the chile is golden brown, carefully turn it over with a spatula, without damaging the batter. Fry until golden brown.
- You can fry 1-2 peppers at a time depending on the size of your skillet, but it’s best not to crowd the pan, so you can easily flip them without damaging the batter. We fried one pepper at a time.
- Serve your chiles rellenos with your salsa!
Nutrition Information
Show Details
Calories
705kcal
(35%)
Carbohydrates
39g
(13%)
Protein
27g
(54%)
Fat
51g
(78%)
Saturated Fat
11g
(55%)
Cholesterol
136mg
(45%)
Sodium
474mg
(20%)
Potassium
888mg
(19%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
2105IU
(42%)
Vitamin C
145.9mg
(162%)
Calcium
347mg
(35%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 705 kcal
% Daily Value*
| Calories | 705kcal | 35% |
| Carbohydrates | 39g | 13% |
| Protein | 27g | 54% |
| Fat | 51g | 78% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 136mg | 45% |
| Sodium | 474mg | 20% |
| Potassium | 888mg | 19% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 2105IU | 42% |
| Vitamin C | 145.9mg | 162% |
| Calcium | 347mg | 35% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
8 reviews
Excellent
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