Chile Relleno
A classic Mexican dish featuring roasted poblano peppers stuffed with melted cheese, coated in a fluffy egg batter, and fried to golden perfection. Served with a light, flavorful tomato sauce, it's a true comfort food delight.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Roast and Prepare the Peppers
- b.Place poblano peppers directly on a gas stove flame or under a broiler, turning occasionally with tongs until the skin is blackened and blistered on all sides, about 5-7 minutes.
- c.Immediately transfer the hot peppers to a heatproof bowl and cover tightly with plastic wrap, or place them in a paper bag and close it. Let them steam for 15 minutes to loosen the skins.
- d.Once cool enough to handle, gently peel off the charred skin with your fingers. Make a single vertical slit down the side of each pepper, keeping the stem intact. Carefully remove the seeds and veins through the slit.
- 2
Step 2
- a.Prepare the Tomato Sauce
- b.Heat 1 tablespoon of the vegetable oil in a medium saucepan over medium heat. Add the chopped onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
- c.Stir in the chopped tomatoes, vegetable broth, Mexican oregano, 0.75 teaspoon of salt, and black pepper. Bring the mixture to a simmer.
- d.Reduce the heat to low, cover, and let it gently simmer for 10-15 minutes, allowing the tomatoes to break down and the flavors to meld.
- e.Carefully transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and keep it warm over very low heat.
- 3
Step 3
- a.Stuff the Peppers and Prepare for Frying
- b.Carefully stuff each pepper with the Oaxaca cheese through the slit, being careful not to overfill or tear the pepper. Use toothpicks to secure the slit if necessary.
- c.Spread the all-purpose flour on a plate. Gently dredge each stuffed pepper in the flour, coating it evenly and shaking off any excess. This step is crucial for helping the batter adhere.
- d.In a large, deep skillet or Dutch oven, heat the remaining vegetable oil (about 1.5 cups) over medium-high heat until it reaches 350-360°F (175-180°C).
- 4
Step 4
- a.Make the Egg Batter (Capeado)
- b.While the oil is heating, prepare the batter. In a large, clean, dry bowl, beat the egg whites with an electric mixer on high speed until they form stiff, glossy peaks.
- c.In a separate small bowl, whisk the egg yolks with the remaining 0.5 teaspoon of salt until pale.
- d.Gently fold the beaten egg yolks into the stiff egg whites with a spatula until just combined. Be careful not to overmix, as this will deflate the batter.
- 5
Step 5
- a.Fry the Chiles
- b.Working one at a time, dip a flour-dredged chile into the egg batter, using a large spoon to cover it completely.
- c.Carefully lift the battered chile and place it into the hot oil. Fry for 2-3 minutes per side, using two spoons to gently turn it, until the batter is golden brown, puffy, and cooked through.
- d.Fry in batches of 1 or 2 to avoid overcrowding the pan and lowering the oil temperature.
- e.Remove the fried chiles with a slotted spoon and transfer them to a wire rack or a plate lined with paper towels to drain excess oil.
- 6
Step 6
- a.Serve Immediately
- b.Remove any toothpicks from the chiles. Place a warm chile relleno on each plate and ladle a generous amount of the warm tomato sauce over or around it. Serve immediately for the best crispy texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure your peppers are completely dry before dredging in flour; moisture will prevent the batter from sticking.
- 2Use a deep, heavy-bottomed pan for frying to maintain a stable oil temperature.
- 3The egg batter should be made just before you are ready to fry, as it will deflate over time.
- 4Do not over-stuff the chiles, as the cheese will expand and can burst out during frying.
- 5If you don't have Oaxaca cheese, a low-moisture Monterey Jack or Asadero cheese works well.
- 6For an extra layer of flavor, roast the tomatoes, onion, and garlic for the sauce before blending.
Adapt it for your goals.
Filling
Instead of just cheese, use a filling of 'picadillo' (a savory mixture of ground meat, potatoes, and spices) or a mix of black beans and corn for a vegetarian option.
SauceSauce
Serve with a tangy salsa verde made from tomatillos, or a creamy chipotle sauce for a smoky flavor.
PreparationPreparation
For a lighter version, skip the batter and frying. Stuff the roasted peppers, top with cheese, and bake at 400°F (200°C) for 15-20 minutes until the cheese is melted and bubbly. Serve with the sauce.
Spice LevelSpice Level
For a spicier dish, add a minced serrano or jalapeño pepper to the tomato sauce as it simmers.
Why this is on our healthy list.
Rich in Vitamin C
Poblano peppers are an excellent source of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
Good Source of Protein
The combination of cheese and eggs provides a significant amount of high-quality protein, which is essential for building and repairing tissues, including muscle.
Contains Capsaicin
Though mild, poblano peppers contain capsaicin, a compound known for its anti-inflammatory properties and potential to provide a modest boost to metabolism.
Provides Lycopene
The tomato-based sauce is a great source of lycopene, an antioxidant linked to a reduced risk of certain chronic diseases and improved heart health.
Frequently asked questions
Authentic Chile Relleno uses Oaxaca cheese, a Mexican string cheese that melts beautifully without becoming greasy. If you can't find it, low-moisture Monterey Jack or Asadero cheese are excellent substitutes.