Indulge in the flavors of Mexico with these delectable chiles rellenos. They’re quick to make and perfect for a satisfying lunch or dinner. Whether you’re a fan of spicy dishes or simply enjoy the combination of cheese and peppers, this recipe will surely become a favorite. So grab your apron and get ready to impress your taste buds with this classic Mexican delight!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 chiles rellenos 1x
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese (such as Monterey Jack or Oaxaca)
- 1/2 cup all-purpose flour
- 3 eggs, separated
- 1 cup tomato sauce
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Vegetable oil for frying
Instructions
- Preheat the broiler to high. Place the poblano peppers on a baking sheet and broil for about 5 minutes per side, until the skins are blistered and charred.
- Transfer the peppers to a plastic bag, seal it, and let them sit for about 10 minutes. This will make it easier to peel off the skins.
- Remove the peppers from the bag and carefully peel off the skins. Make a small slit on one side of each pepper and remove the seeds and membranes, taking care not to tear the pepper.
- Stuff each pepper with the shredded cheese, being careful not to overfill. Close the slit by pressing the edges together.
- In a shallow bowl, whisk the egg whites until frothy. In another bowl, beat the egg yolks. Dip each stuffed pepper into the flour, then into the egg whites, and finally into the beaten egg yolks.
- In a large skillet, heat vegetable oil over medium-high heat. Carefully place the coated peppers into the hot oil and fry for about 3 minutes per side, until golden brown. Remove and drain on paper towels.
- In a separate saucepan, combine the tomato sauce, chicken or vegetable broth, cumin, salt, and pepper. Bring to a simmer and let it cook for about 5 minutes.
- Serve the fried chiles rellenos with the tomato sauce drizzled over the top. They can be enjoyed as a main dish or with a side of rice and beans.
Notes
Roasting the poblano peppers under the broiler gives them a smoky flavor and helps loosen the skin for easy peeling. If you prefer a milder version, you can remove the seeds and membranes from the poblano peppers before stuffing them. Experiment with different types of cheese to find your favorite combination. Queso fresco, queso Chihuahua, or even a blend of cheeses can work well. The key to a crispy coating is to dip the peppers in flour first, followed by the egg whites and yolks. Serve the chiles rellenos with a side of Mexican rice, refried beans, avocado, and a fresh salsa for a complete meal. Enjoy!
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 chile relleno
- Calories: 325
- Sugar: 4g
- Sodium: 800mg
- Fat: 19g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 165mg
