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Chile Relleno

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Indulge in the vibrant flavors of homemade chile relleno, where roasted poblano peppers are stuffed with a creamy blend of cheese and optional ground meat, all enveloped in a light, crispy batter. This dish not only delights the palate but also evokes warm memories of family gatherings. Perfect for both casual dinners and festive occasions, these chile rellenos promise to be the star of your table.

Ingredients

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  • 4 large poblano peppers
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup cheddar cheese, shredded
  • 1/2 lb ground beef or turkey (optional)
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1 cup tomato sauce (homemade or store-bought)
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • Fresh cilantro, for garnish
  • Salt and pepper, to taste

Instructions

  1. 1. **Roast the Peppers**: Preheat your oven to 425°F (220°C). Place poblano peppers on a baking sheet and roast until skins blister and blacken (about 20 minutes). Let cool.
  2. 2. **Prepare the Filling**: In a skillet over medium heat, cook ground meat until browned. Season with salt and pepper. Mix in shredded cheeses and set aside.
  3. 3. **Stuff the Peppers**: Carefully peel off charred skins from cooled peppers. Stuff each pepper with the filling mixture until well packed.
  4. 4. **Make the Batter**: In one bowl, beat egg whites until stiff peaks form. In another bowl, whisk together egg yolks and flour until smooth. Gently fold egg whites into yolk mixture.
  5. 5. **Coat & Fry**: Heat oil in a frying pan over medium heat. Dip each stuffed pepper into batter until fully coated, then fry until golden brown (about 3–4 minutes). Drain on paper towels.
  6. 6. **Serve**: Drizzle tomato sauce over fried peppers and garnish with fresh cilantro before serving.

Nutrition

Find it online: https://testedtastes.com/irresistible-chile-relleno-recipe-a-flavorful-delight/