Comment on Chile Relleno Recipe by Kevin
Share this recipe on Pinterest!
Love this recipe? Share it with the world on Pinterest.
Try to find large poblano peppers that are unblemished, too bent or curved so you can stuff these easily.
My first pick in a cheese filling for this chili rellenos recipe would be Oaxaca cheese or Monterey Jack, but feel free to try your favorite white or cheddar cheese. Read more about Mexican cheeses here.
While the traditional relleno is stuffed with cheese, I love to try different fillings. My tomato and onion sautéed with the melted cheese is a great version, but feel free to use other sautéed vegetables or ground meats, too.
Chile Relleno is a recipe for a traditional Mexican dish that involves stuffing poblano peppers with cheese and then frying them in a light and fluffy batter.
Chile poblano isn’t a recipe, but rather a pepper native to the Mexican state of Pueblo! Today, they are grown all over the country. Poblanos aren’t very spicy and are considered mild peppers.
It’s important to remember that Chili Relleno is a recipe, not a pepper. To prepare this dish, you use poblano peppers. You can decide whether or not to remove the seeds – it really comes down to your personal preference! Remember that most of the heat in peppers is found in their seeds. While poblanos are mild, there is a bit of spice there.
Spoon some roasted red salsa on each plate, top with a chile relleno, more sauce, crumbled queso fresco or cotija cheese, and freshly chopped cilantro.
If you have leftover Chile Rellenos, you can store them in the refrigerator. Place in an airtight container, separate from the salsa. They should keep for up to 3 days.
When you’re ready to eat them, place a wire rack over a baking sheet. Bake at 375° F for about 10-minutes, or until warmed through and the cheese is melted.
I don’t recommend it. The skin of poblano peppers is papery, tough, and hard to digest. Do yourself a favor and make sure to peel those chilis!
You can make the salsa, roast the chilis, and stuff them with cheese up to a day ahead of time. However, hold off on the batter until you are ready to fry, serve, and enjoy them.
Filling
Batter
Roasted Red Salsa
Poblanos
Filling
Prep the chiles
Prepare oil
Batter
Fry
Transfer the peppers to the lined baking sheet to drain excess oil.
Serve
Spoon some roasted red salsa on each plate, top with a chile relleno, more sauce, crumbled queso fresco or cotija cheese and freshly chopped cilantro.
Calories: 337kcal | Carbohydrates: 18g | Protein: 18g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 635mg | Potassium: 718mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1926IU | Vitamin C: 130mg | Calcium: 90mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Kevin
Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!
