These Chile Rellenos are a beloved Mexican classic featuring roasted poblano peppers stuffed with stringy Monterey Jack or Oaxaca cheese. The peppers are dipped in a light, airy egg batter and fried until golden and crisp. The result is a delightful contrast of textures: the tender, slightly smoky pepper skin, the creamy melted cheese inside, and the crunchy exterior. Perfect as a main course or a hearty side dish, they bring authentic restaurant-style flavor to your home kitchen. While traditional recipes use specific cheeses, this version highlights the perfect balance of savory cheese and delicate batter, making it an impressive yet achievable dish for dinner parties or family meals.
Chile Rellenos #1
Description
These Chile Rellenos are a beloved Mexican classic featuring roasted poblano peppers stuffed with stringy Monterey Jack or Oaxaca cheese. The peppers are dipped in a light, airy egg batter and fried until golden and crisp. The result is a delightful contrast of textures: the tender, slightly smoky pepper skin, the creamy melted cheese inside, and the crunchy exterior. Perfect as a main course or a hearty side dish, they bring authentic restaurant-style flavor to your home kitchen. While traditional recipes use specific cheeses, this version highlights the perfect balance of savory cheese and delicate batter, making it an impressive yet achievable dish for dinner parties or family meals.Ingredients
Directions
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Roast 12 large green poblano peppers under a broiler or over an open flame until the skins are blistered and blackened.
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Place the roasted peppers in a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen the skins.
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Carefully peel off the charred skin from each pepper, rinse briefly under cold water, and pat dry.
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Make a small slit down the side of each pepper and remove the seeds and veins, leaving the stem intact if possible.
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Stuff each pepper with strips of Monterey Jack or Oaxaca cheese, ensuring they are well-filled but not overstuffed.
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In a large bowl, beat the eggs until foamy, then whisk in the baking powder, flour, and salt to create a smooth batter.
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Heat about 1 inch of oil in a heavy skillet over medium-high heat until it reaches 350&# 194;°F (175ðC).
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Dip each stuffed pepper into the egg batter, coating it completely, and carefully slide it into the hot oil.
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Fry the peppers for 2-3 minutes on each side, turning gently with a slotted spoon, until golden brown and crisp.
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Remove the fried peppers and drain them on paper towels. Serve immediately while hot and crispy.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 210.1kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 3.3g17%
- Cholesterol 373.0mg125%
- Sodium 1474.3mg62%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 0.4g2%
- Sugars 1.1g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
