Description
This classic Chile Relleno recipe features roasted poblano peppers stuffed with melted Monterey Jack cheese, coated in a fluffy egg batter, and fried to a crispy golden perfection. Served with a flavorful salsa roja made from fresh tomatoes, onions, garlic, and jalapeño, this dish delivers a delicious balance of smoky, cheesy, and tangy flavors, perfect for a satisfying meal.
Ingredients
Scale
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
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 underneath the broiler and turn the broiler on. Broil the poblanos for 5 minutes until the skin is blackened and blistered, then carefully flip and broil the other side for another 5 minutes.
- Steam and peel the peppers: Remove the peppers from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to let them 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 if you want less heat. Stuff each pepper carefully with the Monterey Jack cheese, and close the opening, securing it with 1 to 3 toothpicks to prevent cheese from oozing out while frying.
- Heat the oil for frying: In a large saucepan or deep skillet, heat 4 cups of oil over medium-high heat. Line a baking sheet with paper towels and set aside for draining the fried peppers.
- Make the batter: Separate the egg whites and yolks into two bowls. Beat the egg whites with an electric hand mixer until stiff peaks form. On low speed, add the yolks one at a time until smooth and fluffy.
- Coat the peppers: In a shallow bowl, mix the flour and salt. Gently roll each stuffed pepper in the flour mixture, tapping off the excess, then dip it into the egg batter ensuring a light coating.
- Fry the chile rellenos: Carefully place the battered peppers into the hot oil and fry for 3 to 5 minutes per side until golden brown and crispy. Fry in batches to avoid overcrowding, usually two at a time depending on pan size.
- Drain the fried peppers: Transfer the fried chile rellenos to the paper towel-lined baking sheet to drain excess oil.
- Prepare the salsa roja: Add tomatoes, onion, garlic, jalapeño, cilantro, and salt to a blender and puree until smooth.
- Cook the salsa: Heat olive oil in a small saucepan over medium-high heat. Add the blended salsa and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 8 minutes. Taste and season with additional salt as needed.
- Serve: Serve the chile rellenos immediately on plates with salsa roja, freshly chopped cilantro, and cotija cheese. Remember to remove the toothpicks before eating.
Notes
- The poblanos can be roasted and peeled up to 2 days ahead; keep refrigerated.
- Salsa roja can be made up to 3 days in advance and stored in the fridge.
- Use the largest poblano peppers available to allow for ample filling and fewer leftovers.
- Substitute Monterey Jack cheese with Oaxaca, mozzarella, cheddar, or provolone for different flavor profiles.
- Add other fillings such as carnitas, shredded chicken, or picadillo for a heartier meal.
- Do not overcrowd the frying pan; typically fry 2 peppers at a time to maintain proper oil temperature and crispiness.
Nutrition
- Serving Size: 1 chile relleno with salsa
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 180 mg
