Chile Relleno Plate Recipe

Time45m

Serves2

One chile relleno topped with red or green chile.

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.

1
Prepare the Poblano Peppers
Roast the poblano peppers over an open flame or in the oven until the skin is charred. Place them in a plastic bag for about 10 minutes to steam, then peel off the skin and make a slit down one side to remove the seeds.
2
Stuff the Peppers
Stuff each pepper with shredded cheese, then close the slit gently.
3
Prepare the Egg Batter
In a bowl, separate the egg whites and yolks. Whisk the egg whites until stiff peaks form. In another bowl, whisk the yolks with flour, salt, and pepper, then gently fold in the egg whites.
4
Fry the Peppers
Heat corn oil in a skillet over medium-high heat. Dip each stuffed pepper into the egg batter and carefully place it in the hot oil. Fry until golden brown on all sides. Remove and drain on paper towels.
5
Serve
Place the fried chile rellenos on a plate, top with red or green chili sauce, and garnish with fresh cilantro. Serve hot.