Tradicional Chile Relleno Recipe
Egg battered poblano pepper stuffed with queso fresco ONLY Crowned with our specialty sauce sour cream and queso fresco. Served with Mexican rice and refried or charro beans.
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Ingredients
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For the Chile Relleno
For the Specialty Sauce
For the Side Dishes
Method
Preparing the Poblano Peppers
- 1
Roast the Peppers
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for 20-25 minutes, or until the skin is blistered and charred. Turn them occasionally for even roasting.
- 2
Peel and Prepare
Remove the peppers from the oven and place them in a plastic bag for about 10 minutes to steam. Then, peel off the skin carefully. Make a slit down the side of each pepper and remove the seeds, being careful not to tear the pepper.
- 3
Stuff with Queso Fresco
Stuff each pepper with crumbled queso fresco, pressing gently to fill them completely.
Battering and Frying
- 4
- 5
Coat the Peppers
Dredge each stuffed pepper lightly in flour to prevent sticking, then dip them into the egg batter, ensuring they are fully coated.
- 6
Fry the Peppers
In a large skillet, heat the vegetable oil over medium-high heat. Carefully place the battered peppers into the oil and fry until golden brown, about 4-5 minutes on each side. Remove and drain on paper towels.
Making the Specialty Sauce
- 7
Mix the Sauce Ingredients
In a bowl, combine the sour cream, crumbled queso fresco, chopped fresh cilantro, and lime juice. Mix well until smooth and creamy.
Serving
- 8
Plate the Dish
On a serving plate, place a generous serving of Mexican rice and a portion of refried or charro beans next to the fried chile relleno. Drizzle with the specialty sauce and serve immediately.
