Chile Rellenos Recipe
Two housemade chile rellenos stuffed with jack cheese, topped with green sauce, cheese, tomato twist.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Chile Rellenos
For the Green Sauce
For Garnish
Method
Preparing the Chile Rellenos
- 1
Roast the Peppers
Preheat the oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally, until the skins are blistered and charred.
- 2
Peel and Stuff the Peppers
Once roasted, remove the peppers from the oven and place them in a plastic bag to steam for about 10 minutes. This will make it easier to peel the skin off. Carefully peel the skin off the peppers, make a slit on one side, and remove the seeds. Stuff each pepper with jack cheese.
- 3
Prepare the Batter
In a mixing bowl, separate the egg whites and yolks. Beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks with salt and black pepper. Carefully fold the egg whites into the yolk mixture until well combined.
- 4
Coat and Fry the Peppers
Dredge each stuffed pepper in flour, then dip into the egg batter. Heat vegetable oil in a large skillet over medium heat. Fry the peppers for about 4-5 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
Making the Green Sauce
- 5
Cook the Tomatillos
In a saucepan, bring water to a boil and add tomatillos. Cook for about 5 minutes until they turn soft. Drain and let cool.
- 6
Assembling the Dish
- 7
Garnish and Serve
Place the fried chile rellenos on a serving plate. Drizzle with the green sauce, sprinkle shredded cheese on top, and garnish with a twist of tomato. Serve immediately.
