Description
A classic Mexican dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, dipped in a fluffy egg batter and fried to golden perfection, served with a flavorful homemade salsa roja.
Ingredients
Scale
Chile Rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips
- 4 cups oil, for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
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 baking sheet with aluminum foil and place the poblano peppers on top. Set the oven rack directly under the broiler and preheat the broiler. Broil peppers for 5 minutes per side until skin is blackened and blistered.
- Steam the peppers: Remove from oven and loosely cover with foil or plastic wrap to let them steam for 5 minutes, which helps loosen the skin.
- Peel the peppers: Carefully peel off as much of the loose skin as possible. It doesn't need to be perfect.
- Prepare peppers for stuffing: Cut a small slit in each pepper and optionally remove seeds to reduce spiciness. Stuff each pepper with Monterey Jack cheese.
- Secure the peppers: Gently close the openings and use 1-3 toothpicks per pepper to seal and prevent cheese from oozing during frying.
- Heat oil: Warm the frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels for draining.
- Make the batter: Separate egg whites and yolks. Beat egg whites with an electric hand mixer until stiff peaks form. Slowly incorporate yolks one at a time while mixing on low speed until smooth and fluffy.
- Coat the peppers: Mix flour and salt in a shallow bowl. Roll stuffed peppers in flour, tap off excess, then dip into the egg batter ensuring an even coating.
- Fry the chile rellenos: Carefully place battered peppers in hot oil, frying 3-5 minutes per side until golden brown and crispy. Fry 2 at a time to avoid overcrowding.
- Drain and serve: Transfer fried peppers to paper towel-lined baking sheet to drain excess oil. Serve immediately with salsa roja, freshly chopped cilantro, and cotija cheese. Remove toothpicks before serving.
- Prepare salsa roja: Combine tomatoes, onion, garlic, jalapeño, cilantro, and salt in blender; puree until smooth. Heat olive oil in a saucepan over medium-high heat, add salsa puree and bring to boil.
- Simmer salsa: Reduce heat to low and simmer salsa, stirring occasionally for 8 minutes. Taste and adjust salt as needed. Serve alongside chile rellenos.
Notes
- You can roast and peel the poblanos up to 2 days in advance; keep refrigerated.
- Salsa roja can be prepared up to 3 days ahead and stored in the fridge.
- Pick the largest poblano peppers available for maximum stuffing.
- Substitute Monterey Jack cheese with Oaxaca, mozzarella, cheddar, or provolone for a different flavor.
- Add protein like carnitas, shredded chicken, or picadillo to the cheese filling for a heartier meal.
- Do not overcrowd the frying pan; fry 2 peppers at a time for even cooking and crispiness.
Nutrition
- Serving Size: 1 chile relleno
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 190 mg
