Chile Relleno Recipe
Chile Relleno originated in Puebla, Mexico, and is believed to have been created in the 16th century. Initially made with poblano peppers and filled with picadillo (a savory mixture of meat, nuts, and spices), the dish evolved over time.
Equipment
- Baking sheet
- Mixing bowls
- Hand mixer or whisk
- Frying pan
- Tongs
- Paper towels
- Knife and cutting board
Ingredients
For the Peppers:
- 4 large poblano peppers
- 1 cup shredded Monterey Jack or Oaxaca cheese
For the Batter:
- 4 large eggs (separated)
- ½ cup all-purpose flour
- ½ teaspoon salt
For Cooking:
- 1 cup vegetable oil (for frying)
Optional Garnish: Fresh cilantro, choppedSalsa or tomato sauce
Instructions
- Preheat your oven's broiler or a gas stovetop.
- Roast the poblano peppers until their skin is blistered and charred, turning frequently (5–7 minutes).
- Place the roasted peppers in a bowl and cover with plastic wrap. Let them steam for 10 minutes.
- Peel off the charred skin carefully, then make a small slit lengthwise on each pepper. Remove seeds and veins while keeping the pepper intact.
- Fill each pepper with a generous amount of shredded cheese.
- Gently close the slit, securing it with a toothpick if needed.
- Separate the egg whites and yolks into two bowls.
- Beat the egg whites until stiff peaks form.
- Lightly whisk the egg yolks, then gently fold them into the whites to form a fluffy batter.
- Lightly dust the stuffed peppers with flour to help the batter stick.
- Dip each pepper into the batter, ensuring it's fully coated.
- Heat vegetable oil in a frying pan over medium heat.
- Carefully place the battered peppers into the hot oil, frying until golden brown (about 2–3 minutes per side).
- Transfer the fried peppers to a plate lined with paper towels to drain excess oil.
- ServeServe the Chile Rellenos warm, topped with your favorite salsa or tomato sauce. Garnish with fresh cilantro if desired.