Description
This Chile Relleno recipe features roasted poblano peppers stuffed with melted Monterey Jack cheese, battered in a fluffy egg batter, and fried to a golden perfection. Served with a vibrant homemade salsa roja, this classic Mexican dish offers a satisfying combination of smoky, cheesy, and spicy flavors ideal for a flavorful meal.
Ingredients
Scale
For the Chile Rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
- 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 the poblano peppers on top. Position the oven rack directly underneath the broiler and turn it on. Broil the peppers for about 5 minutes until their skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes until evenly blistered.
- Steam the peppers: Remove the peppers from the oven and loosely cover the baking sheet with foil or plastic wrap to trap heat and steam the peppers for 5 minutes, which helps loosen their skin.
- Peel the peppers: Peel off as much of the loose skin as possible from the peppers. Perfection isn’t necessary—just remove the blistered outer layer we can easily rub off.
- Prepare and stuff the peppers: Cut a small slit down the middle of each pepper. Remove seeds if desired for less heat, or keep for extra spice. Stuff each pepper carefully with strips of Monterey Jack cheese. The peppers may be fragile from roasting, so handle gently. Close the opening gently and secure it with 1-3 toothpicks to keep the cheese inside during frying. Set aside.
- Heat the oil for frying: In a large saucepan or deep skillet, heat 4 cups of oil over medium-high heat. Meanwhile, line a baking sheet with paper towels for draining fried peppers.
- Make the batter: Separate egg whites and yolks into two bowls. Using an electric hand mixer, beat egg whites until stiff peaks form. Lower speed and add yolks one at a time, mixing until fully incorporated and the batter is light, fluffy, and smooth.
- Prepare the flour coating: In a shallow bowl, combine the flour and ½ teaspoon fine salt. Roll each stuffed pepper gently in the flour mixture, tapping off excess flour, then dip each one carefully into the egg batter to coat completely.
- Fry the chile rellenos: Gently place the battered peppers into hot oil. Fry for 3-5 minutes on each side, until the batter turns golden brown and crispy. Avoid overcrowding by frying only 2 peppers at a time, depending on pan size.
- Drain excess oil: Remove fried peppers and place them on the prepared baking sheet lined with paper towels to drain any excess oil.
- Make the salsa roja: Add tomatoes, onion, garlic, jalapeño, cilantro, and 1 teaspoon kosher salt to a blender and puree until smooth.
- Cook the salsa: Heat olive oil in a small saucepan over medium-high heat. Add the blended salsa and bring to a boil. Lower heat to a simmer and cook, stirring occasionally, for 8 minutes. Remove from heat and season with more salt to taste.
- Serve: Plate the chile rellenos with a generous spoonful of the warm salsa roja, sprinkle with fresh cilantro and cotija cheese if desired. Remember to remove toothpicks before serving or when first cutting into the peppers.
Notes
- Removing the seeds from the poblanos reduces heat, but leaving them in adds a mild spice typical of this dish.
- Use an electric hand mixer to achieve fluffy egg batter essential for a light and crisp coating.
- Frying in batches prevents overcrowding, ensuring even cooking and crispiness.
- Steaming peppers after roasting makes peeling easier and improves texture.
- Be cautious when handling roasted peppers—they can be fragile and prone to tearing.
- Removing toothpicks after frying is important for safe eating.
- The salsa roja can be made ahead and reheated before serving.
