Description
This authentic Chile Relleno recipe features roasted poblano peppers stuffed with melted Monterey Jack cheese, coated in a light, fluffy egg batter, and fried to crispy golden perfection. Served with a homemade salsa roja made from fresh tomatoes, onions, garlic, and cilantro, this dish combines smoky, cheesy, and savory flavors for a classic Mexican treat perfect for dinner or a special occasion.
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 your oven's broiler and place the peppers on a baking sheet lined with aluminum foil. Broil them 5 minutes per side until the skin is blistered and blackened.
- Steam and peel: Cover the baking sheet loosely with foil or plastic wrap to steam the peppers for 5 minutes. Peel off as much charred skin as possible.
- Prepare peppers: Cut a small slit down the middle of each pepper. Remove seeds if desired, then stuff them carefully with cheese. Secure openings with 1-3 toothpicks to keep the cheese inside during frying.
- Heat oil: In a large deep skillet or saucepan, heat 4 cups of oil over medium-high heat until hot but not smoking. Prepare a paper towel-lined baking sheet for draining fried peppers.
- Make batter: Separate the eggs whites and yolks. Beat whites with an electric mixer until stiff peaks form. Gradually add yolks and continue mixing until the batter is light and fluffy.
- Coat peppers: Mix flour and salt on a shallow plate. Gently roll each stuffed pepper in the flour mixture, tapping off excess, then dip into the egg batter to coat fully.
- Fry peppers: Carefully place coated peppers in hot oil, frying 3-5 minutes on each side until golden brown and crispy. Fry in batches to avoid overcrowding.
- Drain and serve: Transfer fried peppers to the baking sheet to drain excess oil. Remove toothpicks before serving. Serve immediately with salsa roja, chopped cilantro, and cotija cheese.
- Make salsa roja: Blend tomatoes, onion, garlic, jalapeño, cilantro, and salt until smooth. Heat olive oil in a saucepan and bring the salsa to boil. Reduce heat and simmer for 8 minutes, stirring occasionally. Adjust salt to taste.
Notes
- Roast and peel poblano peppers up to 2 days in advance and store in the fridge.
- The salsa roja can be made up to 3 days ahead and refrigerated.
- Use the largest poblano peppers available for easier stuffing.
- Swap Monterey Jack cheese with Oaxaca, mozzarella, cheddar, or provolone as desired.
- Add shredded chicken, carnitas, or picadillo to the filling for a heartier version.
- Fry only 2 peppers at a time to avoid crowding the pan and ensure even cooking.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 390 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 195 mg
