Chile Relleno Recipe
Savor our Chile Relleno, a delicious roasted poblano pepper stuffed with cheese, coated in a light batter, and served with a savory tomato sauce.
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Ingredients
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Chile Relleno Ingredients
Method
Directions for Chile Relleno
- 1
Prepare the Peppers
Roast the poblano peppers over an open flame or under a broiler until the skin is blistered and charred. Place them in a plastic bag for about 10 minutes, then peel off the skin, remove the seeds, and set aside.
- 2
Make the Filling
In a bowl, mix the cheddar and Monterey Jack cheeses. Stuff each poblano pepper with the cheese mixture.
- 3
- 4
Fry the Peppers
Heat the vegetable oil in a large skillet over medium heat. Dip each stuffed pepper in the batter and carefully place them in the hot oil. Fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
- 5
Prepare the Sauce
In a saucepan, sauté minced garlic and chopped onion until translucent. Add tomato sauce and simmer for 10 minutes. Season with salt and pepper to taste.
- 6
Serve
Plate the fried chile rellenos and pour the tomato sauce over them. Serve hot.