Description
This classic Mexican Chile Relleno recipe starts with roasted poblano peppers stuffed with cheese, dipped in a cloud-like egg batter and fried to golden perfection. Served over a simple roasted tomato sauce. This authentic chile relleno recipe is crispy, cheesy and better than any restaurant version.
Ingredients
Scale
- 6 large poblano peppers
- 10 ounces Monterey Jack cheese, shredded or cut into long strips
- 6 medium Roma tomatoes, about 2 lbs; 1 kg
- 1/2 small onion, cut in half
- 1 small jalapeño, stemmed and seeded and roughly chopped (optional)
- 4 cloves garlic, roughly chopped
- 1/4 cup chicken broth or water
- small handful of fresh cilantro
- 1 tablespoon oil for sautéing, can be olive oil or any neutral flavored oil
- Salt and ground black pepper to taste
- Oil for frying, about 2-3 cups
- 4 large eggs, separated
- Salt
- 3/4 cup flour
- Chopped cilantro optional
- Crumbled cotija cheese or queso fresco optional
Instructions
- Before you start: Although making Chile Rellenos is fairly easy, handling the chiles requires a bit of finesse. The roasted peppers need a gentle touch when getting filled, to prevent them from tearing. If they break, don’t worry! You can use toothpicks to close them up and/or cover them up with the egg batter.
- Start by roasting or charring the poblano peppers, tomatoes and onion under a broiler.
- Adjust an oven rack to 5-6 inches below the broiler and set the broiler to preheat. Place the poblano peppers, tomatoes and onion on a baking sheet lined with aluminum foil.
- Broil until the chiles and tomatoes are blackened and blistered on top and the onions are a bit charred, about 4-5 minutes. Carefully, flip the peppers, tomatoes and onions and broil until the surface is blackened and blistered.
- Remove the onions from the oven and transfer them to a blender or food processor. Return the baking sheet to the oven and keep broiling, rotating the peppers and tomatoes until blackened and blistered all over.
- Transfer the tomatoes to the blender or food processor with the onions and add the jalapeno (if using), garlic, broth, and cilantro.
- Wrap the poblanos with the aluminum foil from the baking sheet, or transfer them to a resealable bag to steam and sweat for about 5 minutes.
- Blend the roasted onions, roasted tomatoes, garlic, broth and cilantro until smooth. In a small saucepan, heat 1 tablespoon of oil over medium heat, add the blended sauce ingredients into the hot oil and bring mixture to a boil.
- Reduce the heat to low and simmer, stirring frequently for about 6-8 minutes or until the mixture has reduced by half. Season to taste with salt and pepper.
- Carefully, peel the peppers without tearing them and removing as much of the skin as possible.
- Carefully, cut a slit down the middle of each pepper and remove some of the seeds.
- Divide the cheese among the 6 peppers and carefully stuff them. Gently close the opening and secure it with toothpicks.
- Heat the oil in a deep skillet over medium-high heat until it reaches 375ºF (190ºC).
- Place egg whites in a large bowl and yolks in a small one. Beat the egg whites until stiff peaks form, then add the yolks one at a time.
- In a shallow bowl, mix together the flour and salt. Dredge the stuffed peppers in the flour mixture, then dip into the egg batter.
- Carefully slip the peppers into the hot oil, frying 2 to 3 at a time. Fry until golden brown and crispy, about 2-3 minutes each side.
- Remove and drain on paper towels. Remove toothpicks before serving.
- Spoon some of the sauce on a plate and place the chile relleno on top. Serve with additional sauce and crumbled cheese.
Notes
- Traditionally, chiles rellenos are made with Oaxaca cheese but Monterey Jack, mozzarella cheese or a combination can be used.
- If your broiler has a high and low setting, you can use either. Just keep an eye on the peppers as both temperatures work fairly fast.
- Up to 2 days in advance, you can make the sauce, roast and peel the poblano peppers. Store both separately, in the refrigerator.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Mexican
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper