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Crispy Chile Relleno with Spicy Salsa

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A delicious dish combining smoky roasted peppers with gooey cheese and zesty salsa. Perfect for gatherings or a tasty meal.

Ingredients

Scale
  • 6 large poblano peppers
  • 8 ounces Monterey Jack cheese, cut into long strips or shredded
  • 4 cups oil, for frying (vegetable or canola oil recommended)
  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ teaspoon fine salt
  • 6 roma tomatoes, quartered
  • ½ small onion, halved (yellow or white)
  • 3 cloves garlic
  • 1 jalapeño pepper, stem and seeds removed (optional)
  • 5 sprigs cilantro
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon olive oil

Instructions

  1. Line a large baking sheet with aluminum foil and place the poblano peppers on top. Position the baking sheet under the broiler in the oven and turn the broiler on.
  2. Broil the peppers for about 5 minutes until the skin is blackened and blistered. Carefully flip them and broil the other side for another 5 minutes until equally charred.
  3. Remove the peppers from the oven and loosely cover the baking sheet with foil or plastic wrap to trap heat and steam them for 5 minutes.
  4. Peel off as much of the loose skin from the peppers as you can.
  5. Cut a small slit down the middle of each pepper. Remove the seeds if desired.
  6. Stuff each pepper with strips of Monterey Jack cheese.
  7. Close the peppers gently and secure them with 1 to 3 toothpicks.
  8. Heat 4 cups of oil in a large saucepan or deep skillet over medium-high heat.
  9. Prepare a baking sheet lined with paper towels to drain the peppers.
  10. Separate the egg whites and yolks into two bowls. Beat the egg whites until stiff peaks form, then blend in the yolks until smooth.
  11. Mix the all-purpose flour and salt in a shallow dish. Roll each stuffed pepper in the flour mixture, then dip into the egg batter.
  12. Fry the chile rellenos for 3 to 5 minutes on each side until golden brown and crispy.
  13. Transfer the fried peppers to the paper-towel-lined sheet to drain excess oil.
  14. Serve immediately with fresh salsa roja, chopped cilantro, and cotija cheese.

Notes

Choose firm poblano peppers for best texture. Ensure the oil is hot enough before frying.

Nutrition

Find it online: https://pennykitchenz.com/crispy-chile-relleno-spicy-salsa-recipe/

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