Description
This classic Chile Relleno recipe features poblano peppers roasted, peeled, and stuffed with a blend of queso fresco and Monterey jack cheese. The peppers are dipped in a spiced egg batter, lightly fried to golden perfection, and served warm with your favorite sauce. Perfect for a comforting Mexican-inspired meal.
Ingredients
Scale
Peppers and Cheese
- 6 poblano peppers
- ½ cup queso fresco cheese
- 1 cup Monterey jack cheese
Batter
- 3 large eggs
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
Other
- Extra flour for dusting peppers
- 2 cups vegetable oil for frying
Instructions
- Roast Poblano Peppers: Line a baking sheet with foil and place the washed poblano peppers on it. Broil on high for 10 minutes, rotating halfway through to ensure all sides are evenly charred.
- Sweat Peppers: Remove the blackened peppers from the oven and place them in a plastic bag. Let them cool and sweat for several minutes to loosen the skins and remove excess moisture.
- Prepare Cheese Filling: While the peppers cool, mix the queso fresco and Monterey jack cheeses together in a bowl.
- Peel and Prepare Peppers: Take the peppers out of the bag, dry them with paper towels, and carefully peel off the skins. Cut a vertical slit along each pepper and remove the seeds and core.
- Stuff Peppers: Fill each pepper with the cheese mixture and use toothpicks to close the slit, securing the cheese inside. Set the stuffed peppers aside.
- Make Batter: In a medium bowl, whisk together eggs, flour, salt, pepper, cumin, and chili powder until smooth and well combined.
- Heat Oil: Heat vegetable oil in a large skillet over medium-high heat. Test the oil’s readiness by inserting a toothpick; if bubbles form around it, the oil is hot enough for frying.
- Coat Peppers: Lightly dust each stuffed pepper with flour, then dip into the prepared egg batter, ensuring even coating.
- Fry Peppers: Carefully place the battered peppers into the hot oil, frying 2 at a time. Fry each side until golden brown, rotating to ensure even cooking all around.
- Serve: Remove the chile rellenos from the oil and drain on paper towels. Serve fresh with your favorite sauce, such as a quick and easy homemade enchilada sauce.
Notes
- Roasting and sweating the peppers is essential to easily remove their skins and reduce bitterness.
- Ensure your oil is hot before frying to achieve a crispy, golden crust without absorbing too much oil.
- Fry peppers in batches to avoid overcrowding the pan and to maintain oil temperature.
- To secure the stuffing, toothpicks help keep the peppers closed while frying.
- This recipe pairs wonderfully with homemade enchilada sauce or salsa roja.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: Chile Relleno, stuffed poblano peppers, Mexican cheese-stuffed peppers, fried chile peppers, traditional Mexican dish
