Description
Chile Relleno is a delightful Mexican dish featuring roasted poblano peppers stuffed with a creamy cheese filling, all enveloped in a light batter and fried to golden perfection. This comforting recipe brings the vibrant flavors of Mexico into your kitchen and is sure to impress family and friends. With its combination of smoky, cheesy goodness, every bite offers a taste experience that transports you straight to a bustling market in Mexico.
Ingredients
Scale
- 4 medium poblano peppers
- 1 cup Monterey Jack cheese, shredded
- 1/2 cup queso fresco, crumbled
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- Oil for frying
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet until blistered (20-25 minutes).
- Place roasted peppers in a plastic bag for 10 minutes to steam. Peel off skins, slice lengthwise, and remove seeds.
- Stuff each pepper with mixed cheeses until overflowing.
- In two bowls, beat egg whites until stiff peaks form. In another bowl, whisk egg yolks with flour and salt until smooth.
- Fold egg whites into yolk mixture gently to keep it airy.
- Heat oil in a skillet over medium-high heat. Dip each stuffed pepper in batter and fry until golden brown (3-4 minutes per side).
- Serve hot with salsa on top or on the side.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 180mg