Description
This authentic Chile Relleno recipe features roasted poblano peppers stuffed with creamy Monterey Jack cheese, battered in a fluffy egg mixture, and fried to golden perfection. Accompanied by a vibrant homemade salsa roja, this classic Mexican dish is bursting with flavor and perfect for sharing as a comforting and satisfying 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 (vegetable or canola oil recommended)
- 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. Place the baking sheet on the oven rack directly underneath the broiler and turn the broiler on.
- Broil poblanos: Broil the peppers for about 5 minutes or until the skin is blackened and blistered. Carefully flip and broil the other side for another 5 minutes until equally charred.
- Steam the peppers: Remove the peppers from the oven and loosely cover the baking sheet with foil or plastic wrap to trap heat and steam them for 5 minutes. This helps loosen the skin for peeling.
- Peel the peppers: Peel off as much of the loose skin as possible from the peppers. It does not need to be perfect; removing most blackened skin is sufficient.
- Prepare the peppers: Cut a small slit down the middle of each pepper. Remove seeds if preferred to reduce spiciness, but it can be left as is.
- Stuff the peppers: Carefully stuff each pepper with the Monterey Jack cheese strips. Some peppers may be fragile and tear; fill as best as possible.
- Secure the peppers: Gently close the peppers and secure the opening with 1 to 3 toothpicks to prevent cheese from oozing during frying. Set aside.
- Heat frying oil: Heat 4 cups of oil in a large saucepan or deep skillet over medium-high heat. Prepare a baking sheet lined with paper towels for draining.
- Prepare the batter: Separate egg whites and yolks into two bowls. Using an electric mixer, beat the egg whites until stiff peaks form.
- Incorporate egg yolks: Lower mixer speed and add egg yolks one at a time, blending until batter is light, fluffy, and smooth.
- Flour the peppers: Mix the all-purpose flour and salt together in a shallow dish. Roll each stuffed pepper gently in the flour mixture and tap off excess.
- Batter the peppers: Dip the floured peppers into the egg batter coating them evenly, then carefully place them in the hot frying oil.
- Fry the peppers: Fry the chile rellenos for 3 to 5 minutes per side until the batter is golden brown and crispy. Avoid overcrowding by frying 2 at a time, depending on pan size.
- Drain the peppers: Transfer fried peppers to the paper-towel-lined baking sheet to drain excess oil.
- Serve chile rellenos: Serve immediately with fresh salsa roja, chopped cilantro, and cotija cheese. Remember to remove toothpicks when cutting into the peppers.
- Prepare salsa roja: Combine tomatoes, onion, garlic, jalapeño, cilantro, and salt in a blender and puree until smooth.
- Cook salsa: Heat olive oil in a small saucepan over medium-high heat, add the blended salsa and bring to a boil.
- Simmer salsa: Reduce heat to low and simmer for 8 minutes, stirring occasionally. Taste and adjust salt as needed. Remove from heat.
Notes
- Use poblano peppers for mild heat and ideal size for stuffing.
- To reduce spiciness, remove seeds from peppers before stuffing.
- Be gentle when peeling to avoid tearing the skin too much.
- Beat egg whites thoroughly for a light, airy batter.
- Frying oil should be hot enough to crisp batter without absorbing too much oil (around 350°F / 175°C).
- Remove toothpicks before eating to avoid choking hazards.
- This dish is best served fresh and hot immediately after frying.
- Salsa roja can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 stuffed pepper with salsa
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 215 mg
