Chile Relleno
Chile Relleno is a delightful Mexican dish featuring roasted poblano peppers stuffed with creamy cheese, lightly battered, and fried to golden perfection. Each bite offers a satisfying blend of smoky and savory flavors that will impress at any gathering. This recipe is simple enough for beginners, making it the perfect addition to Taco Tuesday or family dinners. Experience a culinary journey that’s sure to create lasting memories around your table.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1/2 cup all-purpose flour
- 4 large eggs (separated)
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
Instructions
- Preheat oven to 400°F (200°C). Roast the poblano peppers over an open flame until charred on all sides.
- Place roasted peppers in a covered bowl for 10 minutes to loosen the skin. Peel and remove seeds.
- Stuff each pepper with shredded cheese, ensuring they close properly.
- Whisk egg whites in a bowl until stiff peaks form. In another bowl, mix egg yolks with flour, salt, and pepper until smooth.
- Gently fold the whipped egg whites into the yolk mixture.
- Heat vegetable oil in a skillet over medium heat. Dip stuffed peppers in batter and fry until golden brown on all sides (about 5 minutes per side).
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 290
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg