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Chile Relleno Recipe

This Chile Relleno is a delightful dish of roasted peppers stuffed with gooey cheese, coated in a crispy batter!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 4 servings

Ingredients

For the Chile Rellenos:

  • 6 pieces poblano peppers
  • 3 pieces eggs separated
  • 1 cup unbleached all-purpose flour
  • Oaxacan cheese sliced
  • Queso Fresco crumbled
  • Vegetable oil for frying
  • Salt to taste
  • Cotija cheese for topping
  • Cilantro chopped, for garnish

Instructions

Instructions

  • Step 1: Roast the Poblanos. Preheat your oven to 400°F (200°C). Place the poblano peppers on a roasting pan and roast for 20-25 minutes, turning occasionally until the skin is blackened and blistered.
  • Step 2: Peel and Prepare the Peppers. Place roasted poblanos in a sealed plastic bag for 10 minutes to steam. Peel off the skins, slit the peppers, and remove the seeds.
  • Step 3: Prepare the Filling. Slice Oaxacan cheese and Queso Fresco into strips. Stuff each pepper with equal amounts of cheese.
  • Step 4: Make the Batter. Beat egg whites until soft peaks form. In another bowl, whisk egg yolks, flour, and salt. Fold in the beaten egg whites.
  • Step 5: Fry the Peppers. Heat vegetable oil in a frying pan. Dip stuffed poblano in batter, then fry for 3-4 minutes on each side until golden.
  • Step 6: Serve and Garnish. Serve fried Chile Rellenos topped with crumbled Cotija cheese and chopped cilantro.

Equipment

  • Roasting pan
  • Mixing bowls
  • Frying pan or deep skillet
  • Whisk
  • Spatula
  • Paper Towels

Notes

  • You can use other peppers like Anaheim or bell peppers for a milder taste.
  • Leftovers can be stored in the fridge for up to 3 days.
  • To reheat, place in the oven at 350°F for 15-20 minutes.