Chile Relleno Recipe

Chile Relleno Recipe

An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown!

Prep: 30min

Total: 45min

Yield: 6

Serving Size: 1 pepper

Nutrition Facts: servingSize 1 pepper, calories 334 kcal, Carbohydrate 16 g, Protein 15 g, Fat 24 g, Saturated Fat 9 g, Cholesterol 127 mg, Sodium 635 mg, Fiber 4 g, Sugar 6 g

Ingredients:

• 6 large poblano peppers
• 8 ounces Monterey Jack cheese, (cut into long strips/sticks (or shredded cheese))
• 4 cups oil, (for frying)
• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 teaspoon table salt
• 6 roma tomatoes, (quartered)
• 1/2 small onion, (halved (yellow or white))
• 3 cloves garlic
• 1 jalapeno, (stem and seeds removed (optional))
• 5 sprigs cilantro
• 1 teaspoon coarse kosher salt, (plus more to taste)
• 1 teaspoon olive oil

Instruction:

1. Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don’t forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)
2. Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.

Chile Relleno

Prep: 0 20min0

Total: 0 40min0

Yield: 4 servings

Serving Size: 1 of 4 servings

Nutrition Facts: servingSize 1 of 4 servings, calories 1159, Fat 111g, Saturated Fat 28g, Carbohydrate 11g, Fiber 3g, Sugar 2g, Protein 33g, Cholesterol 236mg, Sodium 794mg

Ingredients:

• 4 pasilla chiles
• 1 pound queso fresco cheese
• Toothpicks
• 3 eggs
• 1 tablespoon all-purpose flour
• 1 cup oil
• 4 medium Roma tomatoes, halved
• 1 cup water
• 2 garlic cloves, peeled and chopped
• 1 tablespoon chicken broth powder
• 1/4 cup oil
• 1 teaspoon all-purpose flour
• 1 tablespoon chopped oregano leaves

Instruction:

1. Rice and beans, for serving, if desired
2. Heat grill to medium.
3. Grill and char the chiles on both sides. Once blackened put in a plastic bag for 10 minutes to sweat out any moisture. Remove from the bag, slit them down the middle and remove the seeds. Stuff the peppers with the queso fresco and use toothpicks to hold them together.
4. Separate the egg yolks from the whites. Add the egg whites to a large bowl. Reserve the egg yolks. Beat the egg whites with an electric beater until the whites fluff up. Add in the flour and the egg yolks and mix until completely incorporated.
5. Add the oil to a frying pan over medium heat. Dip the stuffed peppers into the batter and fry until golden brown on both sides. Remove from the oil to a serving platter.
6. Add the tomatoes and water to a small pot over medium heat. Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
7. Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture. Cook the flour until browned, then add the tomato sauce. Simmer for 5 minutes and then add the oregano.
8. Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
9. If desired, serve with rice and beans.

Authentic Chiles Rellenos

An authentic fried Chiles Rellenos recipe. Anaheim peppers are roasted and then filled with melty queso Oaxaca, coated in a delicate, soft, but slightly crispy coating and served with a warm ranchero salsa. Delicious!

Prep: 20min

Total: 50min

Yield: 12

Serving Size: 1 chile

Nutrition Facts: servingSize 1 chile, calories 437 kcal, Carbohydrate 19 g, Protein 22 g, Fat 30 g, Saturated Fat 18 g, Cholesterol 138 mg, Sodium 1423 mg, Fiber 3 g, Sugar 4 g

Ingredients:

• 1 jalapeño
• 2 chiles güeros or sweet mini peppers
• 1 tablespoon olive oil
• 1 cup chopped white onion
• 1/2 celery stalk (chopped)
• 3 small tomatoes (chopped)
• 1 clove garlic (minced)
• 1 tablespoon all-purpose flour
• 1 1/2 cups water
• salt to taste
• freshly ground black pepper to taste
• 1 teaspoon chicken bouillon (granules)
• 12 large Anaheim (Hatch, or poblano chiles, roasted and peeled)
• 4 cups sliced Queso Oaxaca (Monterey Jack, Muenster, quesadilla, or asadero cheese)
• 1 cup all-purpose flour
• 2 1/2 teaspoons salt (divided)
• 1 teaspoon ground black pepper (divided)
• 8 eggs (separated)
• 1/4 teaspoon cream of tartar
• 2 cups canola oil for frying

Instruction:

1. Add water, salt, black pepper, and granules and simmer about 5 to 10 minutes.
2. Arrange the chiles rellenos on a serving platter and drizzle each with some warm ranchero sauce and serve.

How to Make Perfect CHILE RELLENOS Everytime!!!

FAQ

What is chile relleno batter made of?

What’s the difference between chile poblano and chile relleno?

What kind of peppers for Chile rellenos?

What is relleno sauce made of?