Description
Experience the ultimate comfort food with our Heavenly Chile Relleno Recipe for Cheesy Perfection. This dish features tender roasted poblano peppers stuffed with a luscious blend of Monterey Jack and cheddar cheese, all enveloped in a light, crispy batter. Served with a zesty tomato-garlic sauce, each bite delivers a delightful mix of flavors and textures that will transport you to culinary bliss. Perfect for family gatherings or cozy dinners, this recipe is sure to impress your guests and satisfy your cravings for cheesy goodness.
Ingredients
Scale
- 4 large poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 4 large eggs (separated)
- 1 cup all-purpose flour
- 2 tbsp olive oil (for frying)
- 4 medium tomatoes (diced)
- 3 cloves garlic (minced)
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a baking sheet for about 20 minutes until skins blister and blacken. Cover with a towel to steam.
- In a bowl, combine shredded cheeses and set aside.
- Separate egg yolks from whites. Beat yolks until light; whip whites until stiff peaks form and fold into yolks.
- Peel cooled peppers, make a slit in each, and remove seeds. Stuff with cheese mixture.
- Dip stuffed peppers in batter. Heat olive oil in a pan over medium heat; fry peppers until golden brown, about 3-4 minutes per side.
- In a saucepan, sauté diced tomatoes and minced garlic over medium heat for about 10 minutes until thickened; season with salt.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (approximately 160g)
- Calories: 350
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 185mg