Go Back

Chili Relleno

A warm and cozy dish featuring roasted poblano peppers stuffed with cheese and coated in a fluffy batter, served with a light tomato sauce.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Chili Relleno
  • 4 pieces Poblano peppers Classic choice, mild and earthy.
  • 1 cup Oaxaca cheese or low moisture mozzarella A good melt is essential.
  • 3 large Eggs Whipped for the batter.
  • 1 cup Flour For dusting and coating.
  • 2 cups Oil for frying For shallow frying.
  • 2 cups Simple tomato sauce Simmered with garlic and onion.
  • to taste Salt Essential for flavoring.

Method
 

Roasting the Peppers
  1. Roast the poblano peppers over a gas flame or under the broiler until the skin blisters and blackens.
  2. Place the peppers in a bowl, cover, and let steam for about 10 minutes to loosen the skin.
  3. Peel off the skin with your fingers, leaving some charred bits for added flavor.
Preparing the Filling
  1. Make a slit down the side of each pepper and gently remove the seeds.
  2. Stuff the peppers with cheese, leaving room to close them.
Battering and Frying
  1. Separate the egg whites and yolks, whip the whites until fluffy, then fold in the yolks and a pinch of salt.
  2. Dust each stuffed pepper lightly with flour, then dip them in the egg batter.
  3. Fry the peppers in hot oil until golden on both sides.
Serving
  1. Serve the chili rellenos hot with a drizzle of the simple tomato sauce.

Notes

Feel free to experiment with different cheese or fillings like picadillo or seafood. Adjust the oil temperature to ensure crispy results without greasy texture.