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Chile Relleno Recipe

Chile Relleno Recipe

Chile Relleno is a classic Mexican dish made by stuffing roasted poblano peppers with melted cheese and frying them to golden perfection. Served with a savory tomato sauce, this dish combines smoky, spicy, and cheesy flavors in every bite. Perfect for any Mexican meal, Chile Relleno can be customized with different fillings or served alongside rice and beans. Whether you're looking for a vegetarian option or a delicious comfort food, this recipe is easy to follow and sure to impress.
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Prep Time 20 minutes
Cook Time 30 minutes
Rest Time 5 minutes
Total Time 55 minutes
Course Mexican Cuisine
Cuisine Mexican
Servings 4 Servings
Calories 350 kcal

Ingredients
  

  • 4 large poblano peppers
  • 1 cup shredded cheese (cheddar or Monterey Jack)
  • 1/2 cup flour (for batter)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup vegetable oil (for frying)
  • 1/2 cup tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 tablespoon cilantro (chopped, optional)

Instructions
 

Roast the Peppers:

  • Preheat your oven to 400°F (200°C).
  • Place poblano peppers on a baking sheet and roast for 15 minutes, turning occasionally, until the skin is blackened.
  • Once roasted, place the peppers in a plastic bag to steam for about 5 minutes. Peel off the skin and remove the seeds.

Prepare the Filling:

  • Cut a slit down the side of each pepper and carefully stuff them with shredded cheese.
  • Close the peppers around the cheese.

Prepare the Batter:

  • In a mixing bowl, whisk together flour, baking powder, salt, and egg. Add water if the batter is too thick.

Fry the Chile Rellenos:

  • Heat oil in a frying pan over medium heat.
  • Dip the stuffed peppers in the batter and fry until golden brown, about 3-4 minutes on each side.
  • Remove from oil and drain on a paper towel.

Make the Sauce:

  • In a saucepan, heat tomato sauce, garlic powder, and cumin. Let it simmer for 5 minutes.

Serve:

  • Plate the fried chile rellenos and drizzle with the tomato sauce.
  • Garnish with chopped cilantro if desired.

Notes

 

  • For a lighter version, you can bake the chile rellenos instead of frying them.
  • Use any cheese of your choice, such as goat cheese or queso fresco, for a unique flavor.
  • If you can’t find poblano peppers, you can use Anaheim or other mild chilies.

Nutrition (per serving):

  • Calories: 350 kcal
  • Protein: 12g
  • Carbs: 30g
  • Fat: 20g
  • Fiber: 5g
Keyword baked chile relleno recipe, easy chile relleno recipe, healthy chile relleno recipe