Chile Relleno Recipe
Make Chile Relleno Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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.
Peppers
Filling
Batter
Sauce
Method
Preparing Peppers
- 1
Roasting the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is blistered and charred. Remove from the oven and let them cool.
- 2
Peeling the Peppers
Once the peppers are cool enough to handle, peel off the charred skin. Make a slit down one side of each pepper and carefully remove the seeds, being cautious not to tear the pepper.
Making the Filling
- 3
Cooking the Filling
In a skillet over medium heat, add a little oil and sauté the chopped onion and minced garlic until they are soft. Add the ground beef or turkey, cumin, salt, and black pepper. Cook until the meat is browned and fully cooked. Remove from heat and mix in the shredded cheese.
Preparing the Batter
- 4
Making the Batter
In a mixing bowl, whisk together the eggs, flour, baking powder, and milk until smooth. The batter should be thick but pourable.
Making the Sauce
- 5
Preparing the Sauce
In a saucepan, combine the tomato sauce, chili powder, oregano, and salt. Simmer over low heat for about 10 minutes, stirring occasionally.
Assembling and Cooking
- 6
Stuffing the Peppers
Carefully stuff each roasted poblano pepper with the meat and cheese filling, ensuring they are filled to the top.
- 7
Coating and Frying
Heat oil in a deep skillet over medium heat. Dip each stuffed pepper into the prepared batter, ensuring they are fully coated. Fry the peppers in the hot oil for about 5-7 minutes, turning until golden brown on all sides.
- 8
Serving
Once fried, drain the peppers on paper towels. Serve hot, drizzled with the tomato sauce.
