Description
A classic Mexican dish featuring roasted poblano peppers stuffed with melted Monterey Jack cheese, dipped in a fluffy egg batter, and fried to golden perfection. Served with a vibrant homemade salsa roja for a flavorful and satisfying meal.
Ingredients
Scale
For the chile rellenos
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips
- 4 cups oil, for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
For the salsa roja
- 6 roma tomatoes, quartered
- ½ small onion, halved (yellow or white)
- 3 cloves garlic
- 1 jalapeño pepper, stem and seeds removed (optional)
- 5 sprigs cilantro
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon olive oil
Instructions
- Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on. Broil poblanos for 5 minutes until the skin is blackened and blistered, then flip and broil for another 5 minutes until blistered again. Remove from the oven and loosely cover with foil or plastic wrap to steam for 5 minutes.
- Peel the peppers: Peel off as much loose skin as possible from the poblanos. It doesn’t have to be perfect. Cut a small slit down the middle of each pepper, and remove seeds if desired to reduce spice.
- Stuff the peppers: Carefully stuff each pepper with Monterey Jack cheese strips. Some peppers may tear; do your best. Close the opening gently and secure with 1–3 toothpicks to prevent cheese from oozing during frying. Set aside.
- Prepare for frying: Heat oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels for draining. While oil heats, prepare the batter.
- Make the batter: Separate egg whites and yolks into two bowls. Beat egg whites with an electric mixer until stiff peaks form. On low speed, add egg yolks one at a time, mixing well until batter is light, fluffy, and smooth.
- Coat the peppers: Combine flour and salt in a shallow bowl. Gently roll each stuffed pepper in the flour mixture, tap off excess, then dip into the egg batter. Carefully place in hot oil.
- Fry the chile rellenos: Fry peppers for 3–5 minutes per side until batter is golden brown and crispy. Do not overcrowd the pan; fry 2 peppers at a time. Remove and drain on lined baking sheet.
- Serve the chile rellenos: Serve immediately with salsa roja, freshly chopped cilantro, and cotija cheese. Remove toothpicks before eating.
- Make salsa roja: Add tomatoes, onion, garlic, jalapeño, cilantro, and salt to a blender; puree until smooth. Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to boil, then reduce heat and simmer for 8 minutes, stirring occasionally. Adjust salt to taste and remove from heat.
Notes
- Make ahead: Poblanos can be roasted and peeled up to 2 days in advance; salsa roja can be made up to 3 days ahead. Keep refrigerated.
- Choose the largest poblano peppers available for more filling and easier stuffing.
- Substitute cheese: Oaxaca, mozzarella, cheddar, or provolone can be used instead of Monterey Jack.
- Add fillings: For a heartier dish, mix carnitas, shredded chicken, or picadillo into the cheese filling.
- Do not overcrowd frying pan: Fry only 2 peppers at a time to ensure even cooking and crispiness.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 380 kcal
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 195 mg
