Description
Experience the delight of homemade chile rellenos with this easy-to-follow recipe. Each poblano pepper is roasted to perfection, stuffed with a savory blend of cheese and ground meat, then lightly battered and fried for a golden crust. Topped with a rich tomato sauce, this dish balances smoky, spicy, and cheesy flavors that will impress your family and friends at any gathering.
Ingredients
Scale
- 6 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 lb ground beef or turkey (lean)
- 3 large eggs
- 1 cup all-purpose flour
- 1/4 cup fresh cilantro (chopped)
- 2 tbsp olive oil (for frying)
- 2 cups tomato sauce
- 1 small onion (diced)
- 3 garlic cloves (minced)
- 1 tsp cumin powder
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Roast the poblano peppers on the oven rack until the skins blister and blacken for about 20 minutes.
- Once cooled, place the peppers in a bowl covered with plastic wrap for about 10 minutes to steam. Peel off the skins gently and stuff each pepper with the cheese and meat mixture.
- In a separate bowl, beat the eggs until fluffy. Gradually add flour while mixing until you have a light batter.
- Heat olive oil in a skillet over medium heat. Dip each stuffed pepper into the batter and fry until golden brown on all sides, about 5-7 minutes.
- In another pan, sauté onions until translucent, add minced garlic, then stir in tomato sauce, cumin, salt, and pepper. Simmer while frying the peppers.
- Serve hot with sauce drizzled over each chile relleno.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (approximately 150g)
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 120mg