These Chile Rellenos are peppers, stuffed with cheese, battered and fried and served with a delicious sauce. The perfect lunch or dinnertime meal that you can’t resist.
If you have never tried Chile Rellenos, now is your chance and I highly recommend that you try it.
Poblano pepper stuffed with cheese, battered and fried then served with a delicious complementary sauce, you really cannot go wrong.
This is one of our favorite dinnertime meals, and they are filling but you can also serve with a lot of your favorite sides as well.
The cheese is my favorite part, it seems super simple but the flavors combined with everything just is amazing.
The sauce is also super easy to make since all you do is place everything in a pot and simmer it down.
If you are looking for something fun, tasty and a great addition to your menu – then you have to make these Chile Rellenos.
Some of our other favorite Mexican themed dishes we have on our site include: Smothered Beef Burritos, Chicken Taquitos and Mexican Pinwheels.
WHY THIS RECIPE WORKS:
- Relatively easy ingredients help this come together nicely.
- The texture of the peppers is crunchy and creamy.
- The sauce really puts the flavor over the top.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Poblano peppers
Monterey Jack cheese
Eggs
All-purpose flour
Oil for frying
Chicken broth
Roma tomatoes
Garlic
Better than bouillon chicken flavor
Oregano
Olive oil
HOW TO MAKE CHILE RELLENOS, STEP BY STEP:
- To make the sauce, in a medium saucepan over medium heat add the chicken broth, tomatoes, garlic, bouillon, and oregano and continue to heat to a boil.
- Reduce to a simmer and cook till tomatoes are soft and falling apart. Cook for an additional 2-3 minutes after they’re soft, squishing the tomatoes as you stir.
- In another saucepan add the oil and heat it over medium heat. Add the flour and whisk to make a roux.
- Add the tomato mixture into the roux and whisk to combine. Simmer for about 5-7 minutes.
- Line a baking sheet with foil and place your oven rack about 6-inches from the top of the oven. Turn your broiler on high and place the peppers in the oven. Rotate the peppers with tongs every minute or 2 so you get evenly blackened and blistered peppers. This will take about 9-12 minutes.
- Remove peppers from the oven and immediately place in a large bowl and tightly cover with plastic wrap to steam them for 15 minutes.
- The skins should easily peel after steaming the peppers. Gently skin the peppers, leaving any bits that are too hard to remove. It’s better to let some skin stay on than to get holes in your peppers.
- Cut one seam down the side of the peppers and remove the seeds.
- Stuff the peppers with the cheese.
- In 2 mixing bowls separate the egg whites and the egg yolks. Whip the egg whites to soft peaks with a hand mixer then add the egg yolks and flour and mix until combined.
- Add the mixture to a shallow bowl and add the remaining ½ cup flour to another bowl.
- Line a plate with paper towels and set aside.
- Heat 2 inches of oil in a medium skillet over medium heat.
- While heating the oil, dip each stuffed pepper in the flour followed by the egg mixture. Gently lay in the oil and fry until golden brown, about 4-5 minutes per side. Gently flip over and fry the other side until golden brown, another 4-5 minutes.
- Remove to the paper-towel lined plate and continue cooking the peppers. You can cook up to 2 at a time in the skillet.
- Ladle the sauce on a plate and place a freshly fried pepper over the top.
CAN I USE ANOTHER TYPE OF PEPPER?
Several types of peppers can be used in this recipe. Anaheim peppers or Pasilla peppers are also used commonly along with Poblano.
You will most commonly come across the Poblano, but if you want to try with the other peppers and have access to them, go ahead and use them.
DO I HAVE TO CHAR THE PEPPERS IN THE OVEN?
While these will need to be charred, you do not have to do it in the oven.
A lot of people who have a gas stove will also do them over the burner or you can also do them on the grill.
CAN I USE ANOTHER TYPE OF CHEESE?
There are several cheeses you can use in this recipe- Queso Fresco, Pepper Jack, Cheddar, Chihuahua are also fine options.
We do like to use a block cheese in this recipe, so make sure that you are trying to get a block, but if all else fails you can use shredded.
WHY DO I HAVE TO STEAM THE PEPPERS?
If you don’t steam the peppers after cooking them the skin will not come off nicely.
The steaming really makes the skins come off, whereas if you did not they wouldn’t release from the pepper as well.
HOW TO STORE:
This sauce and chiles can be stored separately in the refrigerator in airtight containers where they will keep for up to 3 days.
I really don’t recommend freezing this recipe as the texture will be weird when thaweing.
To defrost, remove from the oven to the refrigerator until thawed. To reheat place the peppers in the oven at 400 degrees F for about 8-10 minutes.
You can reheat the sauce in a pan on the stove or in the microwave.
TIPS AND TRICKS:
- If your peppers don’t look like they will hold together when frying you can use toothpicks to hold them together.
- Serve with rice and beans, if desired or some of your other favorite sides.
- I do not recommend freezing this recipe.
- Other cheeses can be used, see above on some ideas.
- If you don’t want to use the sauce you don’t have to but I highly recommend it.
- Other peppers can be used, see above for options.
- Make sure that you steam the peppers so the skin will come off nicely.
- Instead of broiling the peppers you can also char them on the grill or on a gas burner until they are mostly black.
When it comes to a flavorful recipe, these Chile Rellenos is a go-to that you have to make, you will not regret it.
If you like this recipe you might also like:
If you’ve tried this CHILE RELLENOS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chile Rellenos
Ingredients
- 4 poblano peppers
- ½ pound Monterey Jack cheese cut into ¾ inch strips
- 3 eggs
- ½ cup plus 3 Tablespoons flour divided
- Oil for frying about 1-2 cups
Sauce:
- 1 cup chicken broth
- 5 medium Roma tomatoes cored and cut into 6-8 pieces each
- 3 cloves garlic minced
- 1 Tablespoon better than bouillon chicken flavor
- 1 teaspoon oregano
- ¼ cup olive oil
- 2 teaspoons all-purpose flour
Instructions
- To make the sauce, in a medium saucepan over medium heat add the chicken broth, tomatoes, garlic, bouillon, and oregano and continue to heat to a boil.
- Reduce to a simmer and cook till tomatoes are soft and falling apart. Cook for an additional 2-3 minutes after they’re soft, squishing the tomatoes as you stir.
- In another saucepan add the oil and heat it over medium heat. Add the flour and whisk to make a roux.
- Add the tomato mixture into the roux and whisk to combine. Simmer for about 5-7 minutes.
- Line a baking sheet with foil and place your oven rack about 6-inches from the top of the oven. Turn your broiler on high and place the peppers in the oven. Rotate the peppers with tongs every minute or 2 so you get evenly blackened and blistered peppers. This will take about 9-12 minutes.
- Remove peppers from the oven and immediately place in a large bowl and tightly cover with plastic wrap to steam them for 15 minutes.
- The skins should easily peel after steaming the peppers. Gently skin the peppers, leaving any bits that are too hard to remove. It’s better to let some skin stay on than to get holes in your peppers.
- Cut one seam down the side of the peppers and remove the seeds.
- Stuff the peppers with the cheese.
- In 2 mixing bowls separate the egg whites and the egg yolks. Whip the egg whites to soft peaks with a hand mixer then add the egg yolks and flour and mix until combined.
- Add the mixture to a shallow bowl and add the remaining ½ cup flour to another bowl.
- Line a plate with paper towels and set aside.
- Heat 2 inches of oil in a medium skillet over medium heat.
- While heating the oil, dip each stuffed pepper in the flour followed by the egg mixture. Gently lay in the oil and fry until golden brown, about 4-5 minutes per side. Gently flip over and fry the other side until golden brown, another 4-5 minutes.
- Remove to the paper-towel lined plate and continue cooking the peppers. You can cook up to 2 at a time in the skillet.
- Ladle the sauce on a plate and place a freshly fried pepper over the top.
Notes
- If your peppers don’t look like they will hold together when frying you can use toothpicks to hold them together.
- Serve with rice and beans, if desired or some of your other favorite sides.
- I do not recommend freezing this recipe.
- Other cheeses can be used, see above on some ideas.
- If you don’t want to use the sauce you don’t have to but I highly recommend it.
- Other peppers can be used, see above for options.
- Make sure that you steam the peppers so the skin will come off nicely.
- Instead of broiling the peppers you can also char them on the grill or on a gas burner until they are mostly black.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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