Description
Experience the joy of homemade chile rellenos with this easy and flavorful recipe. Poblano peppers are roasted to perfection, stuffed with creamy cheese, and enveloped in a light batter for a crispy finish. This dish is perfect for family gatherings or a cozy dinner at home, guaranteed to impress everyone at the table!
Ingredients
Scale
- 4 large Poblano peppers
- 1 cup Queso Fresco or Monterey Jack cheese, shredded
- 3 large eggs, separated
- 1 cup all-purpose flour, sifted
- 1 cup vegetable oil (for frying)
Instructions
- Roast the poblano peppers directly over an open flame until charred on all sides. Place in a paper bag to steam for 10 minutes.
- Peel the skin off the peppers and make a slit down one side to remove seeds without tearing them.
- In a mixing bowl, beat egg whites until stiff peaks form; gently fold in yolks and flour until just combined.
- Stuff each pepper with cheese, leaving room for expansion.
- Heat oil in a deep skillet over medium heat. Dip stuffed peppers into the batter and fry until golden brown on all sides (about 4-5 minutes per side).
- Drain on paper towels and serve warm with salsa or guacamole.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed chile relleno (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 150mg