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–+ servings
chile relleno

Authentic Chile Relleno

5 from 1 vote
Classic stuffed fried poblano peppers filled with melting cheese and coated in a fluffy, airy egg batter. Serve on a pool of warm, savory red tomato sauce for a restaurant quality meal at home.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer.Dinner
Cuisine: Italian-Mexican Fusion
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large poblano peppers Look for straight peppers for easy stuffing
  • 1 block Monterey Jack cheese Cut into thick sticks for stuffing
  • 4 large eggs Separated into whites and yolks
  • ½ cup all-purpose flour For dusting the peppers
  • 4 medium Roma tomatoes Roasted for the sauce
  • ½ medium white onion Roughly chopped
  • 2 cloves garlic Peeled
  • 1 cup chicken broth For thinning the sauce
  • 1 cup vegetable oil For shallow frying

Equipment

  • 1 Electric mixer For whipping egg whites
  • 1 large skillet For shallow frying
  • 1 Blender For pureeing the sauce

Method
 

  1. Roast the poblano peppers over an open flame until completely blistered and blackened.
  2. Peel the skin from the peppers, remove the seeds, and stuff gently with cheese.
    peeling and stuffing charred poblano peppers with cheese
  3. Beat the egg whites to stiff peaks, then gently fold in the egg yolks.
    whipping egg whites to stiff peaks with electric mixer
  4. Dust each stuffed pepper with flour, dip completely in the egg batter, and fry until golden brown.
    shallow frying battered stuffed poblano pepper in skillet
  5. Blend tomatoes, onion, garlic, and broth, then simmer in a saucepan until slightly thickened.
  6. Serve the crispy fried peppers over a pool of the warm red sauce.

Nutrition

Serving: 280gCalories: 380kcalCarbohydrates: 18gProtein: 16gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gCholesterol: 185mgSodium: 450mgPotassium: 420mgFiber: 3gSugar: 6gVitamin C: 45mgCalcium: 250mgIron: 2mg

Notes

Dry the peeled peppers thoroughly before dusting with flour. This ensures the egg batter clings properly during frying.

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