Description
Chile Relleno is a traditional Mexican dish consisting of large, mild peppers stuffed with cheese or meat, battered, and fried to perfection. It’s often served with a rich tomato-based sauce and rice on the side.
Ingredients
Units
Scale
- 4 large poblano peppers
- 1 1/2 cups cheese (cheddar or Oaxaca, shredded)
- 2 eggs
- 1/4 cup flour
- 1/4 teaspoon baking powder
- 1/2 cup milk
- 2 cups tomato sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roast the poblano peppers over an open flame until the skin is charred. Place them in a plastic bag to steam for about 10 minutes. Peel off the skins and remove the seeds.
- Stuff each pepper with shredded cheese and set aside.
- In a bowl, whisk together the eggs, flour, baking powder, and milk until smooth to make the batter.
- Heat oil in a large pan over medium heat.
- Dip each stuffed pepper into the batter, ensuring it’s fully coated, then carefully fry in the hot oil until golden brown, about 3-4 minutes per side.
- Meanwhile, in another pan, heat the tomato sauce with cumin, garlic powder, salt, and pepper. Let it simmer for 10 minutes.
- Once the peppers are fried, place them on a paper towel to drain excess oil.
- Serve the Chile Rellenos with the tomato sauce poured over the top and garnish with fresh herbs or sour cream if desired.
Notes
- You can substitute cheese with ground beef or chicken if you prefer a meat-stuffed version.
- For a milder flavor, use Anaheim peppers instead of poblano peppers.
- Serve with rice or beans for a complete meal.
Nutrition
- Serving Size: 1 pepper
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg