A chile relleno is a savory dish of Mexican origin that typically consists of sliced poblano or bell pepper stuffed with an omelet, cheese, and beef. The name comes from the Spanish verb “rellenar,” which means to stuff.
The “smothered chile rellenos” is a dish that consists of a poblano pepper stuffed with cheese, wrapped in bacon and then baked.
This dish for Chile Rellenos was inspired by a superb Mexican chef who made it appear so simple. This dish is creamy, tangy, crunchy, and flavorful.
About Rellenos de Chile
My favorite Mexican recipes include chile rellenos, which are in my top ten. In fact, it is much closer to the top slot.
Great restaurants in Scottsdale, such as the Blue Adobe, served this unique cuisine.
None of those meals, however, could compare to the incredible Chile Rellenos we enjoyed in Santa Fe.
We were visiting this lovely town with companions when we came upon La Plazuela at La Fonda, a fantastic restaurant right off the square.
The cuisine was delicious, but the Chile Rellenos stole the show. They were flavorful, light, and slightly crunchy.
I attempted to recreate these, but they never came out exactly right.
How to Make Rellenos de Chile
I recently had the pleasure of seeing a Mexican chef prepare Chile Rellenos the traditional manner.
She detailed the process extremely clearly and extensively in Spanish as she showed each step.
Because I know a little Spanish, I was able to follow along. She made it seem to be a breeze.
As she spun the pepper over an open flame on her stove, she said first that the Poblano was the Chile to use.
She promptly placed the chile in a plastic bag after it had been roasted and blackened all over.
She said that she was steaming the hot pepper to make peeling it easier. She sliced the side of the pepper and seeded it after peeling it.
She then packed the pepper with queso asadero cheese, floured it, and added it to the other peppers that had previously been prepared.
She then separated 8 eggs and beat the egg whites to delicate peaks before carefully folding in the combined yolks.
She then heated a tiny quantity of oil in a pan… It was dubbed “quite interesting” by her (very hot).
She placed a cheese-stuffed Poblano to the heated pan after coating it in the egg batter and browning and crisping it on one side for approximately 3 minutes.
Then I turned it over and cooked it for another three minutes. Again, it was quite simple.
When all of the Chile Rellenos were done, she quickly created a tomato sauce and coated the Rellenos in it before plating them.
So I tried making Chile Rellenos her method once again.
They were not only excellent, but also very simple.
And that lovely taste I remembered from Santa Fe was back. Light, somewhat crisp, and bursting with flavor.
Some individuals, I believe, make the mistake of adding beer or deep frying them, which makes the rellenos heavier and oily.
This recipe, on the other hand, was right on!
Please leave a comment and pin us on Pinterest if you enjoy this dish!
Recipes to Print
Rellenos Chiles
This dish for Chile Rellenos was inspired by a superb Mexican chef who made it appear so simple. This dish is creamy, tangy, crunchy, and flavorful.
Time to Prepare: 10 minutes
36-minute cook time
Time allotted Time: 46 minutes
Course Description: Main Course
Mexican cuisine
Recipes using chiles as a keyword
2 persons per serving
calorie count: 278 kcal
Ingredients
- 2 Poblano peppers, large
- Monterey Jack cheese may be substituted for the 2 oz Panela cheese.
- 2 tablespoons flour
- 2 Eggs, Large
- 1 tablespoon extra virgin olive oil
Instructions
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Preheat the oven to 500 degrees Fahrenheit.
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Remove the seeds from each Chile by cutting a slit on one side. (Note: this will relieve the Chilean heat.) Leave them in if you want additional heat.) Place the Chilies in an oven-safe pan and bake for 30 minutes. To roast all sides, turn them once while cooking. Remove the roasting pan from the oven and put it in a plastic bag to steam.
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Peel the skin of the Chilies after they have cooled enough to handle.
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Make four 1/4″ x 2″ strips of mozzarella. 2 cheese slices should be stuffed into each Chile. To coat the split edge, press it down and roll it in flour.
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Separate the yolks from the whites of the eggs. To incorporate the yolks, whisk them together. To get gentle peaks, whip the egg whites using a mixer. Add the egg yolks and beat for another minute to fully incorporate them.
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Heat the oil in a frying pan over high heat. Dip the floured Chilies into the egg mixture while holding the stem. Cook 3-4 minutes on each side until thoroughly browned in a frypan with battered Chile. Then flip it over and cook for another 3-4 minutes.
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Serve when still hot and crispy. Top with your favorite salsa, if desired.
Nutrition
calorie count: 278 kcal | Carbohydrates: 14g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 208mg | Sodium: 253mg | Potassium: 377mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1070IU | Vitamin C: 131.8mg | Calcium: 188mg | Iron: 1.9mg
Also try:
Pinto Beans from Mexico
The “stuffed chili relleno” is a dish that is usually made with chicken or beef. The dish is stuffed with a mixture of cheese, tomatoes and green chilies.
Frequently Asked Questions
What is the difference between a chile relleno and chile poblano?
A: A chile relleno is a traditional Mexican dish that consists of an egg-based, breaded and fried filled with meat or cheese. It is usually topped off with tomato sauce and guacamole. A poblano chili pepper can be used in place of the bell peppers to create a similar dish while also producing some variation on its own flavor profile by adding smoked paprika or garlic to it.
What kind of peppers are chile rellenos made of?
A: They are typically made of a pepper called an Anaheim chile.
Can you make chile relleno without removing skin?
A: You can make chile relleno without removing skin, but you would need to use a different type of cheese.
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