Chile Relleno

Chile relleno is a classic Mexican dish made with roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried until golden and crispy. It's a delicious and flavorful dish that is perfect for a special dinner or gathering.

Chile Relleno

Ingredients

  • 4 large poblano peppers
  • 8 oz Oaxaca cheese, cut into strips
  • 1/2 cup all-purpose flour
  • 4 large eggs, separated
  • 1 cup vegetable oil for frying
  • Salt to taste

Instructions

  1. Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered.
  2. Place the roasted peppers in a plastic bag and let them sweat for 10 minutes. Then peel off the charred skin and make a small slit to remove the seeds.
  3. Stuff each pepper with the Oaxaca cheese strips and secure the opening with toothpicks.
  4. In a bowl, beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks until thick and pale. Gently fold the egg yolks into the egg whites.
  5. Heat the vegetable oil in a large skillet over medium heat.
  6. Dust each stuffed pepper with flour, then dip it into the egg batter, making sure it's well coated.
  7. Carefully place the coated peppers in the hot oil and fry until golden brown on all sides.
  8. Remove the peppers from the oil and place them on a paper towel-lined plate to drain excess oil.
  9. Season with salt and serve immediately.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
15g
Protein
12g
Fat
20g

Supplies

Skillet Tongs Plastic bag Toothpicks Bowl

Tools

Stove Knife Cutting board

Serving suggestions

Serving suggestions: Serve the chile relleno with a side of Mexican rice, refried beans, and a dollop of sour cream.

Tips & tricks

Tips: Make sure the peppers are well-drained and dried before coating them with the egg batter to ensure a crispy texture.

Cost

$10