Description
This classic Chile Relleno recipe features roasted poblano peppers stuffed with gooey Monterey Jack cheese, dipped in a fluffy egg batter, and fried to a crispy golden perfection. Served with a vibrant homemade salsa roja made from fresh tomatoes and spices, this dish is a traditional Mexican favorite that delivers rich flavors and satisfying textures.
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: Line a large baking sheet with aluminum foil and place the poblano peppers on top. Position the oven rack directly under the broiler and preheat the broiler.
- Broil the Peppers: Broil the peppers for 5 minutes on one side until the skin is blackened and blistered. Flip and broil for an additional 5 minutes until all sides are evenly blistered.
- Steam the Peppers: Remove peppers from the oven and loosely cover the baking sheet with foil or plastic wrap to trap heat and steam the peppers for 5 minutes, which helps loosen the skins.
- Peel the Peppers: Peel off as much of the blistered skin as possible. It does not need to be perfect—just remove the loose skin to improve texture.
- Prepare the Peppers: Make a small slit down the middle of each pepper. Remove seeds if desired to reduce spiciness, though poblanos are generally mild.
- Stuff the Peppers: Carefully insert strips of Monterey Jack cheese into each pepper. Some peppers may be fragile and tear—handle gently and do your best.
- Secure the Opening: Close the slit and secure it with 1–3 toothpicks to keep the cheese inside while frying.
- 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 cooked peppers.
- Make Batter: Separate egg whites and yolks into two bowls. Beat egg whites using an electric hand mixer until stiff peaks form. Continue beating on low while adding yolks one at a time, blending fully into a light, fluffy, smooth batter.
- Coat the Peppers: Mix flour and ½ teaspoon fine salt in a shallow bowl. Gently roll each stuffed pepper in the flour mixture, tapping off excess, then dip into the egg batter to coat completely.
- Fry the Peppers: Carefully place battered peppers into hot oil and fry for 3–5 minutes on each side until golden brown and crispy. Avoid overcrowding the pan; fry in batches if needed.
- Drain and Rest: Transfer fried peppers to the prepared baking sheet to drain excess oil.
- Serve: Serve the chile rellenos immediately with salsa roja, freshly chopped cilantro, and crumbled cotija cheese. Remove toothpicks before eating.
- Prepare Salsa Roja: Combine tomatoes, onion, garlic, jalapeño, cilantro, and kosher salt in a blender. Puree until smooth.
- Cook Salsa: Heat olive oil in a small saucepan over medium-high heat. Add blended salsa, bring to a boil, then reduce heat to low and simmer for 8 minutes, stirring occasionally.
- Season Salsa: Remove from heat and adjust salt to taste. Serve warm alongside the chile rellenos.
Notes
- The roasting and steaming of poblanos helps remove the tough skin, making the peppers tender and flavorful.
- Be careful when handling stuffed peppers as they can be fragile after roasting.
- Use an electric hand mixer for best results when beating the egg whites for a fluffy batter.
- Fry in batches to prevent overcrowding and ensure even cooking and crispiness.
- Remove toothpicks before serving or eating to avoid accidents.
- For less spice, remove seeds from the peppers and jalapeño, or omit jalapeño from the salsa.
- Salsa roja can be made ahead and kept refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 stuffed and fried chile relleno with salsa
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 195 mg
