you're making mealtime meaningful.
What can I say about this cheesy batter stuffed pepper served over a simple salsa? It’s really really delicious and if you haven’t had the privledge of tasting something like this, today is your lucky day. A chile relleno is a poblano pepper that has been lightly roasted, peeled and stuffed with melty white cheese. The pepper is dipped in a simple whipped egg batter then shallow fried for one to two minutes per side. With all the fat from the cheese and batter, this pairs well with an acidic salsa that ties everything together. Even though these are fried they take no time and don’t need too much oil to cook. Cut corners using your favorite store-bought salsa and call me in the morning. You will fall in LOVE with these.
Two important things to remember when making these are to be gentle with the poblano pepper after roasting. The more ripped pieces in the pepper, the harder it is to stuff and fry. Make sure when you’re peeling each pepper to check wherever any slits form in the pepper and use that to stuff.
Second most important thing to remember is to work in batches. These stuffed peppers are a process to cook, but hold very well after cooked. Each pepper should take roughly three to four minutes to cook, so this process will go fast. Use a wide pan for shallow frying to get the most bang for your buck.
The egg batter is simply beated egg whites until stiff folded in with egg yolks and flour. It will create a stiff batter that gives these peppers their signtaure shape. Be sure to whisk this mixture as you bread these to ensure no seperation on the bottom. Work within an hour of making this batter because it will start to deflate.
Even though these are fried, these peppers make great leftovers. I love slice up a leftover chile relleno, warm up the slices in a saute pan, and stuff the slices inside a taco. You think you may not be able to eat a whole one, but you may eat two!
Chile Relleno
you're making mealtime meaningful.
For pepper:
- 8 large poblano peppers
- 8 oz. pepperjack, sliced into 16 pieces
- 8 oz. monterey jack cheese, slice into 16 pieces
- 10 egg whites
- 2 egg yolks
- 1/2 cup + 1/3 cup all purpose flour, divided
- 1 teaspoon kosher salt
- Vegetable oil, for frying
For salsa:
- 2 tablespoons vegetable oil
- 1/2 cup white onion, diced
- 3 garlic cloves, minced
- 4 roma tomatoes, halved
- 1 jalapeno, chopped
- 1/4 cup cilantro
- 1 cup chicken broth
- Kosher salt, to taste
Preparation
- Preheat the broiler in the oven and place all poblanos on a sheet tray.
- Place sheet tray in the top rack of the oven and let blister for 6 - 8 minutes on each side until fully blackened. Carefully place into a ziploc bag or bowl covered with plastic wrap. Let peppers steam for 15 - 20 minutes.
- Place onion, garlic, tomatoes, and jalapeno onto a sheet tray. Toss with vegetable oil and salt, then broil for 10 - 12 minutes.
- Blend all cooked ingredients for salsa in a blender, then add cilantro and chicken broth. Taste for seasoning then set aside.
- Remove blistered skin in a bowl of water or carefully with a butter knife, then set aside. Open each pepper by creating a slit on one side, then remove the seeds with a spoon.
- Stuff each pepper with 2 slices of each cheese and close. Dredge each cheese stuffed pepper in flour, then place into the freezer until ready to fry.
- Whisk together the salt, flour, and egg yolks, set aside. In a stand mixer with the whisk attachment, whisk egg white until stiff peaks, then fold egg yolk mixture into the bowl.
- Remove peppers from the freezer and dredge again into flour before dredging into egg mixture using your whole hand.
- Place directly in the hot oil and fry for about 4 - 5 minutes per side. When flipping be sure to gently pour hot oil over the sides of the pepper to help ensure even browning.
- Place onto a thin bed of salsa and garnish each with queso fresco and cilantro.
