Description
This classic Chile Relleno recipe features roasted poblano peppers stuffed with melted Monterey Jack cheese, coated in a light egg batter, and fried to golden perfection. Served with a vibrant homemade salsa roja, this dish captures traditional Mexican flavors with a crispy, cheesy filling and a tangy, slightly spicy sauce.
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: Preheat the oven broiler and line a baking sheet with aluminum foil. Place poblanos on the sheet and broil for 5 minutes until skin is blackened and blistered. Flip and broil another 5 minutes until evenly blistered. Remove and cover loosely with foil or plastic wrap to steam for 5 minutes.
- Peel the peppers: Rub off as much loose skin as possible. Cut a small slit down the middle of each pepper and, if desired, remove some seeds to reduce heat.
- Stuff the peppers: Carefully fill each poblano with Monterey Jack cheese. Seal the slit and secure with 1 to 3 toothpicks to prevent cheese from oozing during frying. Set aside.
- Prepare for frying: Heat 4 cups of oil in a deep skillet or saucepan over medium-high heat. Line a baking sheet with paper towels for draining fried peppers. While the oil heats, prepare the batter.
- Make the batter: Separate egg whites and yolks into two bowls. Beat egg whites with an electric mixer until stiff peaks form. Gradually add yolks while mixing on low speed until smooth and fluffy.
- Coat the peppers: Combine flour and salt in a shallow bowl. Roll each stuffed pepper gently in the flour mixture to coat, tapping off excess. Then dip into the egg batter ensuring an even coat.
- Fry the chile rellenos: Carefully place coated peppers into hot oil, frying 3 to 5 minutes per side until batter is golden and crispy. Avoid overcrowding by frying no more than two at a time.
- Drain and serve: Transfer fried peppers to the paper towel-lined baking sheet to drain excess oil. Serve immediately with salsa roja, freshly chopped cilantro, and cotija cheese. Remember to remove toothpicks before eating.
- Prepare the salsa roja: Blend tomatoes, onion, garlic, jalapeño, cilantro, and kosher salt until smooth. Heat olive oil in a small saucepan over medium-high heat, add blended salsa, and bring to a boil. Reduce heat and simmer for 8 minutes, stirring occasionally. Adjust salt to taste and remove from heat.
Notes
- Roast and peel poblanos up to 2 days ahead; store covered in the fridge.
- Salsa roja can be made up to 3 days in advance and refrigerated.
- Use the largest poblano peppers available for easier stuffing and less leftover filling.
- Substitute Monterey Jack with Oaxaca, mozzarella, cheddar, or provolone for different flavors.
- Add proteins like carnitas, shredded chicken, or picadillo to the cheese filling for a heartier meal.
- Fry only 2 chile rellenos at a time to avoid oil temperature drop and uneven cooking.
Nutrition
- Serving Size: 1 chile relleno
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 210 mg
