Description
This classic Chile Relleno recipe features roasted poblano peppers stuffed with gooey Monterey Jack cheese, coated in a fluffy egg batter, and fried to a golden crisp. Served with a vibrant and flavorful salsa roja made from fresh tomatoes, onion, garlic, jalapeño, and cilantro, this dish offers a perfect balance of smoky, cheesy, and spicy flavors. Ideal as a savory main course, it's a beloved Mexican favorite that can be prepared ahead and customized with different cheeses or fillings.
Ingredients
Scale
For the chile rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
- 4 cups oil, for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
For the salsa roja
- 6 roma tomatoes, quartered
- ½ small onion, halved (yellow or white)
- 3 cloves garlic
- 1 jalapeño pepper, stem and seeds removed (optional)
- 5 sprigs cilantro
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon olive oil
Instructions
- Roast the peppers: Line a large baking sheet with aluminum foil and place the poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on. Broil the poblanos for 5 minutes until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes until similarly blackened and blistered. Remove from oven and loosely cover with foil or plastic wrap to steam for 5 minutes.
- Peel the peppers: Peel off as much of the loose skin on the peppers as possible. It doesn't need to be perfect, just remove the larger blisters. Cut a small slit down the middle of each pepper and remove seeds if desired to reduce spice. Leave seeds if you prefer a bit of heat.
- Stuff the peppers: Carefully stuff each pepper with strips or shredded Monterey Jack cheese. Some peppers may tear due to roasting—just do your best. Gently close the openings and secure with 1-3 toothpicks to keep cheese inside during frying. Set aside.
- Prepare for frying: Heat oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels to drain fried peppers. While waiting for oil to heat, prepare the batter.
- Make the batter: Separate the egg whites and yolks into two bowls. Beat egg whites with an electric mixer until stiff peaks form. Lower speed and add the yolks one at a time, mixing until fully incorporated. The batter should be light, fluffy, and smooth.
- Coat the peppers: Mix flour and salt in a shallow dish. Gently roll each stuffed pepper in the flour mixture, tapping off excess. Then dip the peppers into the egg batter until fully coated, and carefully place them into the hot oil.
- Fry the chile rellenos: Fry peppers for 3-5 minutes per side until batter is golden brown and crispy. Do not overcrowd the pan; fry 2 peppers at a time. Transfer the fried peppers to the paper towel-lined baking sheet to drain excess oil.
- Serve: Serve chile rellenos immediately with salsa roja, freshly chopped cilantro, and cotija cheese. Remove toothpicks before eating, either by taking them out after frying or when cutting into the peppers.
- Make the salsa roja: Add tomatoes, onion, garlic, jalapeño, cilantro, and salt to a blender and puree until smooth. Heat olive oil in a small saucepan over medium-high heat, add the blended salsa, and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 8 minutes. Remove from heat, check seasoning, and add more salt if needed.
Notes
- The poblanos can be roasted and peeled up to 2 days in advance. Keep them refrigerated until ready to use.
- The salsa roja can be made up to 3 days in advance and stored in the fridge.
- Use the largest poblano peppers available to have ample room for filling and avoid leftovers.
- Substitute Monterey Jack cheese with Oaxaca, mozzarella, cheddar, provolone, or any good melting cheese.
- Try different fillings by mixing in carnitas, shredded chicken, or picadillo for a heartier dish.
- Do not overcrowd the frying pan; frying 2 peppers at a time ensures a crispy coating and even cooking.
Nutrition
- Serving Size: 1 chile relleno with salsa
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 180 mg
