Description
This classic Chile Relleno recipe features roasted poblano peppers stuffed with melted Monterey Jack cheese, coated in a light fluffy egg batter, and fried to golden perfection. Served with a flavorful homemade salsa roja, this dish offers a traditional Mexican flavor experience that balances smoky, cheesy, and spicy elements for a satisfying meal.
Ingredients
Scale
For the 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
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 poblano peppers on top. Place the baking sheet on the oven rack directly underneath the broiler. Broil the poblanos for 5 minutes until the skin is blackened and blistered, then carefully flip them and broil for an additional 5 minutes until blackened on all sides. Remove from the oven and loosely cover with foil or plastic wrap to steam for 5 minutes.
- Peel the peppers: Peel off as much loose skin as possible from the roasted poblanos. It doesn’t have to be perfect. Then make a small slit down the middle of each pepper. Remove seeds if a less spicy result is preferred, or leave seeds in for more heat.
- Stuff the peppers: Carefully stuff each pepper with strips of Monterey Jack cheese. The peppers may tear due to roasting, which is normal. Gently close the opening and secure with 1-3 toothpicks to hold the cheese inside during frying. Set aside.
- Prepare for frying: Heat the oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels to drain the fried peppers. While the oil heats, prepare the egg batter.
- Make the batter: Separate the egg whites and yolks into two bowls. Beat the egg whites with an electric mixer until stiff peaks form. Lower the mixer speed and add the yolks one at a time, incorporating fully until batter is light, fluffy, and smooth.
- Coat the peppers with batter: Combine flour and salt in a shallow dish. Lightly roll each stuffed pepper in the flour mixture and tap off excess. Then dip into the egg batter and immediately place into the hot oil.
- Fry the chile rellenos: Fry the peppers 3-5 minutes per side until the batter is golden brown and crispy. Fry 2 at a time to avoid overcrowding. Remove and drain on the paper towel-lined baking sheet.
- Serve: Serve the chile rellenos hot with salsa roja, fresh cilantro, and cotija cheese. Remove toothpicks before eating. Toothpicks can be removed before serving or when cutting into peppers.
- Prepare the salsa roja: Add tomatoes, onion, garlic, jalapeño, cilantro, and 1 teaspoon kosher 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 and simmer for 8 minutes, stirring occasionally. Adjust seasoning with additional salt if needed. Serve warmed with the chile rellenos.
Notes
- Make ahead: Roast and peel poblanos up to 2 days prior; salsa roja can be made up to 3 days ahead. Keep refrigerated.
- Choose the largest poblano peppers available for easier stuffing and a more substantial dish.
- Cheese substitutions: Oaxaca cheese is traditional, but mozzarella, cheddar, or provolone work well as good melting cheeses.
- To create a heartier filling, add shredded chicken, carnitas, or picadillo to the cheese.
- Do not overcrowd the frying pan; frying 2 chile rellenos at a time ensures even cooking and crispiness.
