Chili Rellenos

Name: Chili Rellenos
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 4 pcs poblano chiles (large); 8 oz monterey jack cheese (shredded or cut into sticks); 4 pcs eggs (large, separated); 0.5 cup all-purpose flour (for dredging); 1 tsp salt (divided); 0.5 tsp black pepper; 2 cup vegetable oil (for frying)

RATING

4.6/5(187)

TASTE SCORE

9/10

Roasted poblano peppers, stuffed with gooey melted cheese, and fried in a light, fluffy egg batter. A beloved classic from the Southwest, this dish is savory, slightly spicy, and incredibly satisfying.

PREP

25m

COOK

12m

SERVES

1 PIECE

604 cal

SERVINGS

INGREDIENTS

For 4 servings

4 pcspoblano chiles · large8 ozmonterey jack cheese · shredded or cut into sticks4 pcseggs · large, separated½ cupall-purpose flour · for dredging1 tspsalt · divided½ tspblack pepper2 cupvegetable oil · for frying

NUTRITION · PER SERVING

604

CALORIES · 1 PIECE

Protein23g · 15%

Carbs19g · 13%

Fat49g · 73%

Fiber2g

Sugar4g

Saturated fat17g

Cholesterol236mg

Sodium1013mg

Potassium325mg

Phosphorus409mg

How we calculate →

METHOD · 5 STEPS

~25 min
Roast and peel the chiles.
1.Place poblano chiles directly on a gas burner, under a broiler, or on a hot grill.
2.Cook, turning occasionally, until the skin is blackened and blistered all over, about 5-8 minutes.
3.Immediately transfer the hot chiles to a bowl and cover with plastic wrap, or place them in a paper bag and close it. Let them steam for 10-15 minutes.
4.Once cool enough to handle, gently peel off the charred skin. Make a vertical slit down the side of each chile and carefully remove the seeds and veins, keeping the stem intact.
~5 min
Stuff the chiles.
1.Carefully stuff each chile with about 2 oz of Monterey Jack cheese.
2.Secure the slit closed with a couple of toothpicks to prevent the cheese from leaking out during frying.
~8 min
Prepare the batter and dredging station.
1.In a shallow dish, mix the all-purpose flour with 0.5 tsp salt and 0.5 tsp black pepper.
2.In a clean, dry bowl, use an electric mixer to beat the egg whites and the remaining 0.5 tsp salt until stiff peaks form.
3.In a separate small bowl, lightly whisk the egg yolks.
4.Gently fold the whisked egg yolks into the stiff egg whites until just combined. Do not overmix.
~12 min
Fry the chili rellenos.
1.In a large, deep skillet, heat about 1 inch of vegetable oil over medium-high heat to 350°F (175°C).
2.Working one at a time, gently dredge a stuffed chile in the seasoned flour, tapping off any excess.
3.Dip the floured chile into the egg batter, coating it completely.
4.Carefully place the battered chile into the hot oil. Fry in batches of 2 to avoid overcrowding the pan.
5.Fry for 2-3 minutes per side, until the batter is golden brown and puffy. Use a spoon to baste the top with hot oil as it cooks.
6.Remove with a slotted spoon and drain on a wire rack or paper towels. Remember to remove the toothpicks before serving.
~1 min
Serve immediately.
1.Serve the chili rellenos hot, optionally with a warm ranchero or tomato sauce.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Choose poblanos that are relatively flat, as they are easier to roast evenly.
2
The steaming step is crucial for easy peeling; don't skip it.
3
Be gentle when folding the egg yolks into the whites to keep the batter light and airy.
4
Ensure your oil is at the right temperature. If it's too cool, the batter will be greasy; if it's too hot, it will burn before the cheese melts.
5
Toothpicks are essential for keeping the cheese inside the chile during frying.
6
These are best eaten fresh. If you need to reheat, use an oven or air fryer to help re-crisp the batter.

RECIPE VARIATIONS