Description
Chile relleno is a savory delight that brings together roasted poblano peppers and a rich, cheesy filling. Each bite offers a perfect blend of smoky, spicy, and creamy flavors, making it an ideal choice for family gatherings or cozy weeknight dinners. With its vibrant colors and irresistible taste, this dish is sure to impress your guests and leave them wanting more.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 3 large eggs
- 1/2 cup all-purpose flour
- 1 cup vegetable oil (for frying)
- 1 cup tomato sauce (homemade or store-bought)
Instructions
- Preheat the oven to 400°F (200°C). Roast the poblano peppers on a baking sheet for about 20 minutes until the skins blacken and blister.
- While the peppers cool, mix the Monterey Jack and Cheddar cheeses in a bowl. Feel free to add spices or herbs as desired.
- In another bowl, whisk together the eggs and flour until smooth and airy to create the batter.
- Once cooled, peel off the charred skin from each poblano, carefully slice them open, and stuff with the cheese mixture.
- Heat vegetable oil in a deep skillet over medium heat. Dip each stuffed pepper into the egg batter and fry until golden brown and crispy on all sides.
- Serve hot with warm tomato sauce drizzled over each pepper.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 210mg