Description
Chile Relleno is a flavorful delight that features tender roasted poblano peppers stuffed with a creamy blend of cheeses and spices, all enveloped in a crispy batter. Each bite offers a perfect harmony of textures and tastes, making it an ideal choice for family dinners or festive gatherings. This dish not only brings warmth to the table but also sparks joy with its vibrant flavors, sure to impress your guests!
Ingredients
Scale
- 4 large poblano peppers
- 1 cup Monterey Jack cheese, shredded
- 1 cup queso fresco, crumbled
- 4 large eggs (separated)
- 1 cup all-purpose flour
- 1 cup vegetable oil (for frying)
- Salt and pepper to taste
- 1 tsp cumin or garlic powder (optional)
Instructions
- Preheat your oven to 400°F (200°C). Roast the poblano peppers directly on the oven rack for 15-20 minutes until charred and blistered. Let cool in a bowl covered with plastic wrap.
- After cooling, peel off the blackened skin carefully. Make a slit down one side of each pepper and remove seeds if desired.
- In a mixing bowl, combine Monterey Jack and queso fresco. Stuff each pepper generously with the cheese mixture.
- For the batter, whip egg whites until stiff peaks form; separately, whisk egg yolks until pale. Gently fold yolks into egg whites along with flour until just combined.
- Heat vegetable oil in a skillet over medium heat (about 350°F/175°C). Dip each stuffed pepper in the batter and fry for 3-4 minutes per side until golden brown.
- Drain on paper towels and serve immediately with salsa or guacamole.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 210mg