Chile Relleno
Discover the joy of Chile Relleno, a dish that combines smoky roasted poblanos with a warm, cheesy filling. This recipe captures the essence of comfort food, making it perfect for family gatherings or cozy dinners. With a crispy outer layer and a rich tomato sauce, each bite promises to take your taste buds on an unforgettable journey. Get ready to impress your guests with this easy yet delectable culinary masterpiece!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Mexican
Ingredients
Scale
- 4 poblano peppers
- 1 cup Oaxaca cheese or Monterey Jack cheese, shredded
- 1 cup all-purpose flour
- 3 large eggs
- 1 cup vegetable oil (for frying)
- 2 cups ripe tomatoes, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat oven to 425°F (220°C). Roast the poblano peppers on a lined baking sheet until blistered (about 20 minutes). Let cool and peel off charred skin.
- While cooling, shred the cheese and set aside.
- In a bowl, whisk together flour and eggs until smooth.
- Carefully slit each pepper down one side and stuff generously with cheese.
- Heat vegetable oil in a skillet over medium heat. Dip stuffed peppers into batter and fry until golden brown on all sides (about 3-4 minutes per side).
- In another pan, sauté onions until translucent, then add garlic and diced tomatoes. Simmer for about 10 minutes and blend until smooth.
- Serve fried chile rellenos topped with fresh tomato sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 120mg