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A Southwestern classic! Tender roasted poblano peppers are stuffed with gooey Monterey Jack cheese, fried in a fluffy egg batter, and generously smothered in a rich, savory red chile sauce. Pure comfort food.
For 4 servings
Roast and Prepare the Poblano Peppers
Make the Red Chile Sauce
A Southwestern classic! Tender roasted poblano peppers are stuffed with gooey Monterey Jack cheese, fried in a fluffy egg batter, and generously smothered in a rich, savory red chile sauce. Pure comfort food.
This southwest recipe takes 55 minutes to prepare and yields 4 servings. At 680.11 calories per serving with 26.7g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Stuff the Chiles and Prepare the Batter
Fry the Chile Rellenos
Assemble and Serve
Substitute Monterey Jack with traditional Oaxaca cheese or queso asadero for a more authentic, stringy texture. A sharp cheddar can also be added for more flavor.
For a heartier version, add cooked and seasoned ground beef, shredded chicken, or chorizo to the cheese stuffing.
Instead of a red chile sauce, smother the rellenos in a tangy green chile sauce (salsa verde) made with tomatillos and jalapeños.
For a lighter alternative, you can bake the rellenos. After battering, place them on a greased baking sheet and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. The texture will be softer and less crispy than the fried version.
Poblano peppers are an excellent source of Vitamin C, an antioxidant that supports a healthy immune system and skin health.
The combination of cheese and eggs provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function.
The ancho chile powder and poblano peppers contain capsaicin, a compound known for its potential anti-inflammatory properties and ability to slightly boost metabolism.
A single smothered chile relleno can range from 600 to 750 calories, depending on the size of the pepper, the amount of cheese, and how much oil is absorbed during frying. It's a rich and satisfying dish.
While delicious, this dish is typically considered an indulgence due to being fried and high in cheese and fat. However, it does offer some nutritional benefits from the poblano peppers (Vitamin C) and protein from the eggs and cheese.
Chile rellenos are best served immediately. However, you can do the prep work ahead: roast and peel the peppers and make the sauce up to 2 days in advance. Stuff the chiles just before you're ready to make the batter and fry them.
This usually happens for a few reasons: the peeled chile is too wet, you skipped the flour dredging step which helps the batter stick, or the oil temperature is too low, causing the batter to soak up oil and become heavy.
Traditionally, Mexican cheeses like Oaxaca or Asadero are used because they melt beautifully without becoming oily. Monterey Jack is an excellent and widely available substitute. Avoid pre-shredded cheeses as they contain anti-caking agents that affect melting.
Poblano peppers are ideal due to their size, thick walls, and mild heat. Anaheim or New Mexico green chiles are also great options if you can find them.
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