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Chile Relleno with Melty Cheese Recipe

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4.4 from 37 reviews

This classic Chile Relleno recipe features roasted poblano peppers stuffed with melty cheese, dipped in a light egg batter, and fried to golden perfection. Served with savory enchilada sauce or salsa roja, this dish is a delicious Mexican favorite that offers a perfect balance of smoky, creamy, and crispy textures.

Ingredients

Peppers and Filling

  • 4 poblano peppers
  • 6 ounces melty cheese (cubed or shredded - use any melty Mexican cheese, or Monterey Jack, white cheddar, or other melty cheese)

Batter

  • 2 eggs (separated)
  • ½ cup flour
  • Pinch of salt

For Frying and Serving

  • Oil for frying (about 2 inches in a pot, vegetable oil recommended)
  • 1-2 cups enchilada sauce or salsa roja (for serving)

Instructions

  1. Roast the Peppers: Roast the poblano peppers directly over an open flame or under your oven broiler until the skins are blackened on each side. Over a flame, this takes about 5 minutes; under the broiler, it might take 10 minutes or more.
  2. Steam the Peppers: Immediately after roasting, place the peppers in a paper or plastic bag and seal it up. Let them steam and cool inside for about 10-15 minutes to loosen the skins.
  3. Peel and Prepare: Once cooled, peel off the blackened skins from the peppers. Make one long slit lengthwise on each pepper and carefully remove the seeds and innards with a knife or spoon.
  4. Stuff the Peppers: Fill each pepper with the melty cheese, being careful not to overstuff so that the pepper can still be closed. Use toothpicks if needed to keep the pepper sealed.
  5. Heat the Oil: Pour about 2 inches of vegetable oil into a wide pot and heat it to 375°F (190°C). Avoid letting it boil. If you don’t have a thermometer, test the oil by dropping a small bit of flour in; it should immediately sizzle.
  6. Make Egg Batter: Separate the egg whites from the yolks. Beat the egg whites in a large bowl using an electric mixer until stiff peaks form, roughly 5 minutes. Gently fold in the egg yolks without deflating the whites.
  7. Flour the Peppers: In a separate bowl, mix the flour with a pinch of salt. Lightly coat each stuffed pepper in the flour, then dip them fully into the egg batter until evenly covered.
  8. Fry the Peppers: Carefully place the battered peppers into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy.
  9. Drain Excess Oil: Remove the fried peppers and place them on a paper towel-lined plate to drain away excess oil.
  10. Serve: Serve the Chile Rellenos warm with your favorite enchilada sauce or salsa roja for dipping or drizzling. Enjoy!

Notes

  • Roasting the peppers over an open flame imparts a smoky flavor that enhances the dish.
  • Steaming the peppers in a sealed bag after roasting makes peeling the skins easier.
  • Make sure the oil temperature stays consistently at 375°F for best frying results.
  • Use an electric mixer to beat the egg whites for maximum fluffiness and a light batter texture.
  • To make the dish vegetarian-friendly, use cheese that does not contain animal rennet.

Find it online: https://recipethrive.com/chile-relleno-with-melty-cheese-recipe/