Chili 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.

Chili Relleno Recipe

This authentic chili relleno recipe features roasted poblano peppers that are hand battered, stuffed with cheese, and fried to perfection.

Prep: 20min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 337 kcal, Carbohydrate 18 g, Protein 18 g, Fat 16 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 99 mg, Sodium 635 mg, Fiber 6 g, Sugar 10 g, unSaturated Fat 2 g, servingSize 1 serving

Ingredients:

• 6 large poblano peppers
• 1/2 cup all-purpose flour
• 3 cups vegetable oil (for frying)
• 10 oz Oaxaca cheese (shredded (or Monterey Jack cheese))
• 2 tsp vegetable oil
• 1 roma (plum) tomato (diced)
• 1/2 cup white onion (diced)
• 1/2 tsp Mexican oregano (crushed)
• 1/2 tsp kosher salt
• 3 large eggs (room temperature)
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 2 lbs roma tomatoes (about 8 large)
• 2 jalapeno peppers (stems removed)
• 1 large white onion
• 8 cloves garlic
• 1 lime
• 1 tsp kosher salt
• queso fresco
• cotija cheese

Instruction:

1. Transfer to a blender or food processor, puree until smooth. Pour into a saucepan, bring to a boil and then simmer 5 minutes. Season with juice from one lime and salt to taste. Set aside, covered.
2. Cut a small slit down the middle of the peppers on one side, careful not to remove the stem. Feel free to remove some of the seeds if preferred (but they are not that hot). Set aside.
3. In a small saute pan heat the oil and add the onion, tomato and season with salt and Mexican oregano. Cook over medium heat until onion is translucent. Stir in the shredded cheese until melted and set aide.
4. Place 1/2 cup or more flour on a tray or large shallow dish. Gently coat each stuffed chile on all sides with flour and gently shake off excess. Repeat with all and set aside on tray.
5. Heat the oil in a large saucepan or deep skillet over medium-high heat. Line a baking tray with paper towels and set aside.
6. Next, beat the egg whites on low, adding in the egg yolks a little at a time until all of them are fully mixed in. The batter should be light, fluffy and pale yellow. Sprinkle the 1/4 cup flour and salt on top and using a spatula, gently fold in until batter is smooth and flour incorporated.
7. Transfer the peppers to the lined baking sheet to drain excess oil.
8. Spoon some roasted red salsa on each plate, top with a chile relleno, more sauce, crumbled queso fresco or cotija cheese and freshly chopped cilantro.

How to Make Perfect CHILE RELLENOS Everytime!!!

FAQ

What is the difference between a chile relleno and chile poblano?

What is chile relleno batter made of?

Do you have to peel peppers for chili rellenos?

What kind of peppers for chile rellenos?