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.
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
- Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered.
- 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.
- Stuff each pepper with the Oaxaca cheese strips and secure the opening with toothpicks.
- 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.
- Heat the vegetable oil in a large skillet over medium heat.
- Dust each stuffed pepper with flour, then dip it into the egg batter, making sure it's well coated.
- Carefully place the coated peppers in the hot oil and fry until golden brown on all sides.
- Remove the peppers from the oil and place them on a paper towel-lined plate to drain excess oil.
- 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