Description
This Easy Chile Relleno Recipe features poblano peppers stuffed with a savory mix of smoked brisket and melted cheese, dipped in a fluffy egg batter, and fried to crispy perfection. Served with a spicy tomato-chipotle sauce, this traditional Mexican dish is both flavorful and satisfying, perfect for a hearty meal.
Ingredients
Scale
Sauce Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 14-oz canned diced tomatoes
- 2 canned chipotle peppers
- 1 tsp chicken bouillon
- 1 tsp smoked paprika
- ¾ tsp dried oregano
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cumin powder
- 1 tsp lemon juice
Stuffed Peppers
- 8 large poblano peppers
- ¾ lb smoked brisket, shredded
- 1¾ cups jack or pepper jack cheese, shredded
- 6 garlic cloves, crushed
Batter and Frying
- ¾ cup all-purpose flour, divided
- 8 large eggs
- 1½ tsp sea salt
- 1½ cups vegetable oil, for frying
Instructions
- Prepare the Sauce: Heat 1 tablespoon of olive oil in a pan over medium heat. Add the diced onions and minced garlic, sautéing until soft and fragrant. Add canned diced tomatoes, chipotle peppers, chicken bouillon, smoked paprika, dried oregano, sea salt, black pepper, and cumin powder. Simmer the mixture for about 10 minutes to meld the flavors. Finish with a teaspoon of lemon juice and blend or mash slightly for a chunky consistency. Set aside.
- Roast and Peel Poblanos: Char the poblano peppers over an open flame or under a broiler until the skins are blackened. Place them in a sealed plastic bag for 10 minutes to steam, then peel off the skins carefully. Make a slit lengthwise and remove seeds, keeping the peppers intact for stuffing.
- Prepare the Filling: Mix the shredded smoked brisket and shredded jack or pepper jack cheese together. Stuff each peeled poblano pepper generously with this mixture, ensuring the opening is closed but not tightly sealed.
- Make the Batter: Separate the eggs, placing egg whites in a large mixing bowl. Whip the egg whites until stiff peaks form. In a separate bowl, lightly beat the yolks with 1½ teaspoons sea salt. Gently fold the egg yolks into the egg whites, then sprinkle in half of the all-purpose flour and fold until combined ensuring the batter remains light and airy.
- Coat the Peppers: Lightly dredge each stuffed pepper in the remaining flour, then dip it into the egg batter, ensuring an even coating.
- Fry the Peppers: Heat 1½ cups of vegetable oil in a deep skillet or frying pan over medium-high heat. Once hot, carefully place each battered pepper in the oil and fry until golden brown and crisp on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- Serve: Plate the fried chile rellenos and spoon the prepared tomato-chipotle sauce over or alongside them. Enjoy immediately for best texture and flavor.
Notes
- For a vegetarian version, substitute the smoked brisket with sautéed mushrooms or additional cheese.
- Poblano peppers can be roasted using a grill, broiler, or open flame to achieve the desired charred skin.
- Make sure the oil is hot enough before frying to avoid greasy peppers.
- Leftover chile rellenos can be reheated in a hot oven or air fryer to retain crispiness.
- This dish pairs well with Mexican rice, refried beans, or fresh salsa roja.
Nutrition
- Serving Size: 1 pepper
- Calories: 458 kcal
- Sugar: 6 g
- Sodium: 830 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 234 mg
