Description
This classic Chile Relleno recipe features roasted poblano peppers stuffed with creamy Monterey Jack cheese, battered in fluffy egg whites, and fried to a crispy golden perfection. Served with a homemade salsa roja made from fresh tomatoes, onion, garlic, jalapeño, and cilantro, this dish is a flavorful and satisfying Mexican favorite that's perfect for dinner or a special occasion.
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. Position the oven rack directly underneath the broiler and turn the broiler on. Broil the poblanos for 5 minutes until the skin is blackened and blistered. Flip the peppers carefully and broil for another 5 minutes until blistered on the other side.
- Steam and peel the peppers: Remove the roasted peppers from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to trap heat and help steam the peppers for 5 minutes. Peel off as much of the loose skin as possible; it doesn’t need to be perfect.
- Prepare the peppers for stuffing: Cut a small slit lengthwise down the middle of each pepper. Optionally remove some seeds if you prefer less heat, but poblanos are generally mild.
- Stuff the peppers with cheese: Carefully fill each pepper with the Monterey Jack cheese strips or shredded cheese. Close the opening gently and secure shut with 1 to 3 toothpicks to keep the filling contained during frying.
- Heat the frying oil: In a large saucepan or deep skillet, heat 4 cups of oil over medium-high heat until hot but not smoking. Line a baking sheet with paper towels for draining the fried peppers.
- Make the batter: Separate the eggs, placing the whites in a large mixing bowl and the yolks in a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form. Gradually add the egg yolks one at a time while mixing on low speed until fully incorporated, creating a light, fluffy batter.
- Coat the peppers: In a shallow bowl, mix the flour with ½ teaspoon salt. Lightly roll each stuffed pepper in the flour mixture and gently tap off excess. Then dip the floured pepper into the egg batter, coating it well.
- Fry the chile rellenos: Carefully place the batter-coated peppers into the hot oil. Fry 3 to 5 minutes per side until the batter is golden brown and crispy. Do not overcrowd the pan; fry 2 peppers at a time depending on pan size. Use tongs to gently flip the peppers to avoid breaking the batter.
- Drain excess oil: Transfer the fried peppers to the paper towel-lined baking sheet to absorb excess oil and keep them crisp.
- Make the salsa roja: Add roma tomatoes, onion, garlic, jalapeño, cilantro, and 1 teaspoon kosher salt to a blender and puree until smooth.
- Cook the salsa: Heat 1 teaspoon 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 for 8 minutes, stirring occasionally. Remove from heat and adjust seasoning with more salt if needed.
- Serve: Plate the chile rellenos immediately with salsa roja spooned over or on the side, garnished with freshly chopped cilantro and crumbled cotija cheese. Remove toothpicks before eating.
Notes
- Make ahead: Roast and peel poblanos up to 2 days in advance and refrigerate. Salsa roja can also be made up to 3 days ahead and kept in the fridge.
- Choose the largest poblano peppers available for more filling and fewer leftovers.
- Cheese substitutions: Oaxaca cheese is traditional but mozzarella, cheddar, or provolone work well.
- Alternative fillings: Add carnitas, shredded chicken, or picadillo for a heartier chile relleno.
- Do not overcrowd the frying pan to maintain crispiness and even cooking; frying 2 at a time is ideal.
Nutrition
- Serving Size: 1 chile relleno with salsa
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 220 mg
