Chile Rellenos

Square image of finished chile on white plate over sauce with mexican rice in background.

5 from 1 vote

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.

Prep Time25

Cook Time30

Total Time55

Course: Main Course, Side Dish

Cuisine: Mexican

Servings:

Calories: 650kcal

Author: Tornadough Alli

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