Chile Relleno Recipe
Make Chile Relleno Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetables
Cheese
Batter
Sauce
Method
Preparation of Peppers
- 1
Roasting the Poblano 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 skins are blistered and charred. Remove from the oven and place in a bowl covered with plastic wrap to steam for about 10 minutes.
- 2
Peeling the Peppers
After steaming, carefully peel the skins off the roasted peppers. Make a slit down the side of each pepper and remove the seeds gently. Set aside.
Filling
- 3
Sautéing Vegetables
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and diced onion, and sauté until softened, about 3-4 minutes. Then add diced tomatoes, cumin, and chili powder, and cook for another 5 minutes.
- 4
Making the Filling
Remove the skillet from heat and stir in the Monterey Jack cheese and Cotija cheese until melted and combined. Fill each roasted pepper with the cheese mixture.
Batter and Cooking
- 5
Preparing the Batter
In a mixing bowl, whisk together eggs, flour, milk, and salt until smooth. The batter should be thick enough to coat the back of a spoon.
- 6
Frying the Peppers
In a deep skillet, heat the remaining tablespoon of olive oil over medium-high heat. Dip each stuffed pepper into the batter, coating it completely. Carefully place the battered peppers into the hot oil and fry for 3-4 minutes per side or until golden brown. Remove and drain on paper towels.
Preparing the Sauce
- 7
Making the Tomato Sauce
In a saucepan, combine canned diced tomatoes, cumin, chili powder, and salt. Heat over medium heat for 10 minutes, stirring occasionally. Adjust seasoning to taste.
Serving
- 8
Final Assembly
Serve the fried chile rellenos drizzled with the tomato sauce on top. Enjoy your delicious Chile Relleno!
