Description
This classic Chile Relleno recipe features roasted poblano peppers stuffed with melty Monterey Jack cheese, battered, and fried to golden perfection. Served with a vibrant homemade salsa roja, this dish offers a delicious blend of smoky, cheesy, and spicy flavors, perfect as a main course for any Mexican-inspired meal.
Ingredients
Scale
For the chile rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
- 4 cups oil, for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
For the salsa roja
- 6 roma tomatoes, quartered
- ½ small onion, halved (yellow or white)
- 3 cloves garlic
- 1 jalapeño pepper, stem and seeds removed (optional)
- 5 sprigs cilantro
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon olive oil
Instructions
- Roast the peppers: Line a large baking sheet with aluminum foil and place the poblano peppers on top. Set your oven rack directly under the broiler and turn the broiler on. Broil the peppers for 5 minutes until the skin is blackened and blistered, then carefully flip and broil for another 5 minutes until evenly blistered.
- Steam and peel the peppers: Remove from oven and loosely cover the baking sheet with aluminum foil or plastic wrap to trap heat and steam for 5 minutes. Peel off as much of the loose skin as possible; it doesn’t have to be perfect.
- Prepare the peppers for stuffing: Cut a small slit down the middle of each pepper. Optionally remove some seeds to reduce spiciness. Carefully stuff each pepper with cheese, close the openings gently, and secure with 1-3 toothpicks to prevent the cheese from oozing out during frying.
- Heat the frying oil: In a large saucepan or deep skillet, heat 4 cups of oil over medium-high heat. Meanwhile, line a baking sheet with paper towels for draining the fried peppers.
- Make the batter: Separate the eggs into two bowls, whites in a large bowl and yolks in a smaller one. Beat the egg whites with an electric mixer until stiff peaks form. Reduce speed to low and gradually add yolks, mixing until the batter is light, fluffy, and smooth.
- Coat the peppers: In a shallow plate, combine flour and salt. Gently roll each stuffed pepper in the flour mixture to coat, tapping off excess. Dip the floured pepper into the egg batter and then carefully place it in the hot oil.
- Fry the chile rellenos: Fry the peppers 3 to 5 minutes per side until the batter is golden brown and crispy. Avoid overcrowding; fry 2 peppers at a time depending on pan size. Remove and place on paper towels to drain excess oil.
- Prepare the salsa roja: Add tomatoes, onion, garlic, jalapeño, cilantro, and salt to a blender. Puree until smooth. Heat olive oil in a small saucepan over medium-high heat, add the blended salsa, and bring to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally. Taste and adjust salt as needed.
- Serve: Plate the chile rellenos immediately with salsa roja, freshly chopped cilantro, and cotija cheese. Remove toothpicks before eating to avoid any accidents.
Notes
- Make ahead: Roast and peel poblanos up to 2 days in advance; salsa roja can be made up to 3 days ahead. Keep both refrigerated until ready to use.
- Choose the largest poblano peppers available to maximize stuffing volume and avoid leftovers.
- Cheese substitutions: Use Oaxaca cheese traditionally, or opt for mozzarella, cheddar, or provolone as alternatives.
- Add protein or extra fillings such as carnitas, shredded chicken, or picadillo to make the chile rellenos a more substantial meal.
- Do not overcrowd the frying pan; frying 2 peppers at a time ensures even cooking and crispy batter.
Nutrition
- Serving Size: 1 chile relleno
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 180 mg
