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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.
Roast and peel the chiles.
Stuff the chiles.
Prepare the batter and dredging station.
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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.
This southwest recipe takes 37 minutes to prepare and yields 4 servings. At 603.58 calories per serving with 23.03g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Fry the chili rellenos.
Serve immediately.
Add 1 cup of cooked, shredded chicken or seasoned ground beef to the cheese filling.
Use a mix of Monterey Jack and pepper jack cheese. You can also add a finely chopped jalapeño to the filling for extra heat.
For a lighter, baked version, skip the batter and frying. Stuff the chiles, top with extra cheese, and bake at 375°F (190°C) for 20-25 minutes until the cheese is melted.
Replace the all-purpose flour with a gluten-free all-purpose blend for dredging the chiles before battering.