Recipes · Mexican · Main Courses

Chile Relleno

One serving has 591 kcal and 25 g protein, and at least a fifth of a woman's daily need of vitamin C (249%), phosphorus (60%), selenium (60%), riboflavin (59%), calcium (48%) and pyridoxine (48%). Ready in 45 minutes.

• Preparation: 30 min
• Cooking: 15 min
• Makes: 1 serving (425 g)
• Difficulty: Medium
• Diets: Vegetarian
• Contains: dairy, egg, gluten

Ingredients

• 170 g Pepper, raw, NFS
• 56.5 g Cheese, monterey
• 12.5 g Vegetable oil, NFS
• 37.5 g Wheat flour, white, all-purpose, enriched, bleached
• 37.5 g Egg, whole, raw
• 0.8 g Salt, table
• 90 g Tomato, roma
• 10 g Onions, raw
• 2.3 g Garlic, raw
• 3.8 g Peppers, jalapeno, raw
• 1.3 g Cilantro, raw
• 1 g Salt, table
• 1.3 g Olive oil

Method

1. Roast the Peppers: Place the poblano peppers on a large baking sheet lined with aluminum foil. Position your oven rack directly under the broiler and turn it on. Broil the peppers for 5 minutes until the skin is blackened and blistered, then flip them over and broil for another 5 minutes. After roasting, cover the baking sheet with aluminum foil or plastic wrap to steam the peppers for 5 minutes.
2. Peel the Peppers: Remove as much of the loose skin from the peppers as possible. Make a small slit down the middle of each pepper. If you prefer less spice, you can remove some of the seeds.
3. Stuff the Peppers: Carefully stuff each pepper with the cheese. Close the opening and secure it with 1-3 toothpicks to prevent the cheese from oozing out during frying.
4. Prepare for Frying: Heat the 720 g (4 cups) oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set it aside. While the oil is heating, prepare the batter.
5. Make the Batter: Separate the egg whites from the yolks. Beat the egg whites in a large mixing bowl with an electric hand mixer until stiff peaks form. Then, on low speed, add the egg yolks one at a time until fully incorporated. The batter should be light, fluffy, and smooth.
6. Coat the Peppers: Mix the flour and salt in a shallow bowl. Gently roll the stuffed peppers in the flour mixture, then dip them in the egg batter. Carefully place the coated peppers into the hot oil.
7. Fry the Chile Rellenos: Fry the peppers for 3-5 minutes per side until golden brown and crispy. Fry in batches to avoid overcrowding the pan.
8. Drain and Serve: Transfer the fried peppers to the paper towel-lined baking sheet to drain excess oil. Serve immediately with salsa, freshly chopped cilantro, and cotija cheese. Remember to remove the toothpicks before serving.
9. Prepare the Salsa Roja: In a blender, combine the tomatoes, onion, garlic, jalapeño, cilantro, and salt. Puree until smooth. Heat the olive oil in a small saucepan over medium-high heat, then add the blended salsa. Bring to a boil, reduce the heat to low, and simmer for 8 minutes, stirring occasionally. Adjust salt to taste.
10. Helpful Tips and Variations: Use Large Poblano Peppers: Bigger peppers allow for more filling, reducing leftovers. Cheese Options: Traditionally, Oaxaca cheese is used, but mozzarella, cheddar, provolone, or other melting cheeses work well too. Add Other Fillings: Enhance the dish by mixing in carnitas, shredded chicken, or picadillo. Avoid Overcrowding the Pan: Frying two at a time is ideal, even if the pan can fit more. The roasted poblano peppers and salsa roja can be prepared in advance and stored in the fridge for up to 2 days.

Nutrition per serving

Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.

Climate footprint

0.7 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.

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