Description

Chile Relleno is a traditional Mexican dish made with roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried until golden, then topped with a savory tomato sauce.

Ingredients

Units Scale

4 large poblano peppers
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
4 large eggs, separated
1/4 cup all-purpose flour
1/4 teaspoon salt
2 tablespoons vegetable oil (for frying)
2 medium tomatoes, chopped
1/2 small onion, chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon oregano
Salt and pepper to taste
1 tablespoon vegetable oil (for sauce)

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Instructions

Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Place them in a plastic bag or cover with a towel to steam for 10 minutes, then peel off the skins and carefully remove the seeds.
Stuff each pepper with a mix of Monterey Jack and cheddar cheese. Secure with toothpicks if needed.
To prepare the batter, beat the egg whites until stiff peaks form. In a separate bowl, lightly beat the yolks, then fold them into the whites along with the flour and salt.
Heat oil in a skillet over medium-high heat. Dip each stuffed pepper into the egg batter to coat, then gently fry until golden brown on all sides. Drain on paper towels.
For the sauce, heat 1 tablespoon oil in a saucepan and sauté onion, garlic, and chopped tomatoes until soft. Add cumin, oregano, salt, and pepper. Simmer for 10 minutes, then blend the sauce until smooth.
Pour the tomato sauce over the fried chiles and serve warm.

Notes

Use gloves when handling poblano peppers to avoid irritation.
You can substitute the cheese with any melting cheese like Oaxaca or mozzarella.
For a spicier version, add chopped jalapeños to the filling.

Nutrition

Serving Size: 1 stuffed pepper
Calories: 320
Sugar: 4g
Sodium: 520mg
Fat: 22g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 15g
Cholesterol: 115mg