Chile Relleno Recipe
Mexican · Main course · 55 min total
Classic Mexican dish of roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried until golden. This recipe offers a traditional approach with a simple tomato sauce.
30
min prep
min prep
25
min cook
min cook
4
servings
servings
380
kcal/serving
kcal/serving
Ingredients
- 4 large poblano peppers
- 8 oz (225g) Oaxaca cheese or mozzarella, cut into strips
- 4 large eggs, separated
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- Vegetable oil for frying
- 2 large tomatoes, roasted or boiled
- 1/4 onion, roughly chopped
- 1 garlic clove
- 1/2 tsp dried oregano
- Salt to taste
Instructions
- Roast poblano peppers over an open flame or under a broiler until skin is charred and blistered. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off skin, make a small slit lengthwise, and remove seeds and membranes carefully, keeping stem intact. Pat dry.
- Stuff each pepper with cheese strips, closing the slit. Set aside.
- Prepare batter: In a large bowl, beat egg whites with salt until stiff peaks form. In another bowl, lightly beat yolks, then fold into whites gently. Add flour and fold until just combined.
- Heat about 1/2 inch of oil in a skillet over medium-high heat. Dip each stuffed pepper into batter, coating evenly. Carefully place in hot oil and fry until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
- Make sauce: Blend tomatoes, onion, garlic, and oregano until smooth. Pour into a saucepan, season with salt, and simmer for 5 minutes. Serve sauce over chiles rellenos.
Tips
- To prevent cheese from leaking, ensure the pepper slit is small and sealed well.
- Use a deep-fry thermometer to maintain oil temperature around 350°F (175°C).
- Leftover chiles rellenos can be refrigerated and reheated in the oven.
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