Chile Relleno (homestyle) Recipe

Preparation Directions

1. 1

   Prepare the Peppers

   Roast the poblano peppers over an open flame or in a broiler until the skin is charred. Place them in a plastic bag for 10 minutes to steam. Once cooled, peel the skin off, cut a slit down the side, and remove the seeds.

2. 2

   Stuff the Peppers

   Stuff each poblano pepper with a generous amount of Monterey Jack cheese.

3. 3

   Wrap the Peppers

   Take an egg roll wrapper and place the stuffed pepper in the center. Fold the sides over and roll tightly to seal. Repeat with all peppers.

4. 4

   Fry the Wrappers

   Heat the cooking oil in a deep pan over medium heat. Fry the wrapped peppers until golden brown and crispy, about 3-4 minutes on each side. Remove and drain on paper towels.

5. 5

   Prepare the Rice and Vegetables

   Cook the Spanish rice according to package instructions. In a separate pan, heat olive oil over medium heat, add mixed vegetables, and sauté with garlic powder, salt, and pepper until tender.

6. 6

   Serve

   Plate the fried chile rellenos with a side of Spanish rice, grilled vegetables, and drizzle with red sauce.