Classic Chile Rellenos with Homemade Salsa Roja
Authentic chile rellenos with cheese and salsa roja.
A traditional Mexican recipe featuring roasted poblano peppers filled with melted cheese, coated with a fluffy egg batter, and fried to golden perfection. Serve with a homemade red salsa for an authentic dining experience.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Servings: 6 servings
Full Ingredient List
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese
- 4 cups oil
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
- 6 roma tomatoes
- ½ small onion
- 3 cloves garlic
- 1 jalapeño pepper
- 5 sprigs cilantro
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
Chile Rellenos
Tools and Equipment
- Toothpicks
- mixing bowls
- electric hand mixer
- large saucepan or deep skillet
- baking sheet
- paper towels
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 6 | large poblano peppers | Roasted and peeled | |
| 8 ounces | Monterey Jack cheese | Cut into strips or shredded | Oaxaca cheese, mozzarella, cheddar, provolone |
| 4 cups | oil | For frying | |
| 3 | large eggs | ||
| ½ cup | all-purpose flour | ||
| ½ teaspoon | fine salt |
Instructions
- Step 1: Roast the poblano peppers until skin is blackened and blistered, then cover and let steam. (Tips: Place on aluminum foil-lined baking sheet under broiler.)
- Step 2: Peel off as much of the skin as possible and cut a slit in each pepper to remove seeds. (Tips: Use a knife to carefully slit the peppers.)
- Step 3: Stuff each pepper with cheese and secure with toothpicks. (Tips: Be gentle to avoid tearing the peppers.)
- Step 4: Heat oil in a large saucepan for frying. (Tips: Use medium-high heat.)
- Step 5: Separate egg whites and yolks. Beat whites until stiff peaks form, then gradually add yolks. (Tips: Use an electric hand mixer for best results.)
- Step 6: Coat stuffed peppers in flour, then egg batter. Fry until golden brown. (Tips: Fry 2 peppers at a time to avoid overcrowding.)
- Step 7: Transfer fried peppers to a paper towel-lined baking sheet to drain. (Tips: Remove excess oil before serving.)
Salsa Roja
Tools and Equipment
- Blender
- small saucepan
Ingredients
| Quantity | Name | Preparation Notes | Substitutions |
|---|---|---|---|
| 6 | roma tomatoes | Quartered | |
| ½ | small onion | Halved | |
| 3 cloves | garlic | ||
| 1 | jalapeño pepper | Stem and seeds removed | |
| 5 sprigs | cilantro | ||
| 1 teaspoon | kosher salt | Plus more to taste | |
| 1 teaspoon | olive oil |
Instructions
- Step 1: Blend tomatoes, onion, garlic, jalapeño, cilantro, and salt until smooth. (Tips: Ensure a consistent puree.)
- Step 2: Heat olive oil in a small saucepan and cook the blended salsa. (Tips: Bring to a simmer and stir occasionally.)
- Step 3: Season if needed and serve with chile rellenos. (Tips: Add more salt to taste.)
Nutritional Information
- Calories: 250 per serving (approximate)
- Protein: 10g (approximate)
- Fat: 20g (approximate)
- Carbohydrates: 10g (approximate)
- Fiber: 2g (approximate)
- Sugar: 2g (approximate)
Additional Information
Notes: For best results, use large poblano peppers to accommodate more filling. You can substitute the cheese with a preferred melting cheese if needed.
Background: Chile rellenos are a beloved Mexican dish often enjoyed during Lent, but they are perfect any time of the year for a hearty meal.
Geographic Region: Mexico
Seasonality: Year-round
Occasion: Family dinner
Recommended Pairings
- Mexican rice
- Refried beans
- Margaritas
Tags
Mexican Traditional Vegetarian Dairy Main Course Fried Cheese Spicy Lenten Party Food