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A classic Mexican dish featuring roasted poblano peppers stuffed with melted cheese, coated in a fluffy egg batter, and fried to golden perfection. Served with a light, flavorful tomato sauce, it's a true comfort food delight.
Roast and Prepare the Peppers
Prepare the Tomato Sauce
A classic Mexican dish featuring roasted poblano peppers stuffed with melted cheese, coated in a fluffy egg batter, and fried to golden perfection. Served with a light, flavorful tomato sauce, it's a true comfort food delight.
This mexican recipe takes 65 minutes to prepare and yields 4 servings. At 431.34 calories per serving with 22.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Stuff the Peppers and Prepare for Frying
Make the Egg Batter (Capeado)
Fry the Chiles
Serve Immediately
Instead of just cheese, use a filling of 'picadillo' (a savory mixture of ground meat, potatoes, and spices) or a mix of black beans and corn for a vegetarian option.
Serve with a tangy salsa verde made from tomatillos, or a creamy chipotle sauce for a smoky flavor.
For a lighter version, skip the batter and frying. Stuff the roasted peppers, top with cheese, and bake at 400°F (200°C) for 15-20 minutes until the cheese is melted and bubbly. Serve with the sauce.
For a spicier dish, add a minced serrano or jalapeño pepper to the tomato sauce as it simmers.
Poblano peppers are an excellent source of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
The combination of cheese and eggs provides a significant amount of high-quality protein, which is essential for building and repairing tissues, including muscle.
Though mild, poblano peppers contain capsaicin, a compound known for its anti-inflammatory properties and potential to provide a modest boost to metabolism.
The tomato-based sauce is a great source of lycopene, an antioxidant linked to a reduced risk of certain chronic diseases and improved heart health.
Authentic Chile Relleno uses Oaxaca cheese, a Mexican string cheese that melts beautifully without becoming greasy. If you can't find it, low-moisture Monterey Jack or Asadero cheese are excellent substitutes.
This usually happens for two reasons. First, the roasted pepper might be too wet. Pat it completely dry after peeling. Second, don't skip the flour dredging step! The light coating of flour gives the egg batter something to grip onto.
Chile Rellenos are best eaten immediately after frying for a crispy batter. However, you can do the prep work ahead: roast, peel, and stuff the peppers a day in advance and store them in the fridge. Prepare the sauce ahead as well. Then, simply make the batter and fry just before serving.
While delicious, traditional Chile Relleno is considered an indulgent dish due to the cheese and deep-frying method, making it high in calories and fat. It does offer nutrients from the peppers and tomatoes. For a healthier version, consider baking the stuffed peppers instead of frying.
A single serving of this Chile Relleno recipe contains approximately 430-460 calories, depending on the exact size of the peppers and the amount of oil absorbed during frying.
Yes, you can bake them for a lighter alternative. Prepare the stuffed peppers as directed (without the batter). Place them in a baking dish, pour the sauce over them, top with extra cheese, and bake at 400°F (200°C) for 20-25 minutes until hot and bubbly. The texture will be different but still delicious.
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