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Chile Relleno

Chile Relleno – - Recipe

Roasted poblano peppers are stuffed with Monterey Jack cheese, coated in a light batter, and fried until golden brown. A rich tomato sauce and spicy mayo finish the dish.

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Ingredients per serving

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Cooking the chiles

  • Poblano peppers, large 10.0 each
  • Monterey Jack cheese, shredded 2.0 cups
  • Eggswhites and yolk separated 6.0 each
  • All-purpose Flour 1.0 cup
  • Salt 1.0 tsp
  • Oilfor frying

Preparing the sauce

  • Vegetable oil 2.0 Tbsp
  • White onionsmall, diced 1.0 each
  • Garlic cloves, minced 3.0 each
  • Crushed tomatoes, canned 3.0 cups
  • Cumin, ground 1.0 tsp
  • Mexican oregano 1.0 tsp
  • Salt 1.0 tsp
  • Black Pepper 0.5 tsp

Assembling the dish

  • Cotija cheese 1.0 cup
  • Fresh cilantrominced 0.5 cup
  • Hellmann's Spicy Mayo 1.0 cup
  • Lime wedgesfor serving

Roasted poblano peppers are stuffed with Monterey Jack cheese, coated in a light batter, and fried until golden brown. A rich tomato sauce and spicy mayo finish the dish.

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Preparation

  1. Cooking the chiles

    40 minutes
    • Heat the broiler to high. Broil the poblano peppers on a sheet pan for 3-5 minutes per side, until the skins are blackened and blistered. Watch carefully.
    • Place the roasted poblanos in a plastic bag for 5-10 minutes to steam. Once cooled, carefully peel the skins off and cut the stem from the top to leave a cavity for stuffing.
    • Stuff the peppers with Monterey Jack cheese. Cut the seeds off the stem and replace the stem on the pepper.
    • In a large bowl, using a stand mixer, whisk the egg whites until stiff peaks form. Then gently beat in the egg yolks until well combined.
    • In a separate bowl, mix together the flour and salt.
    • Heat the oil in a large Dutch oven or deep fryer to 350°F. Working in batches, carefully roll the stuffed peppers in the flour mixture and then dip them into the egg batter. Fry the peppers for 3-5 minutes, or until golden brown. Remove to a wire rack.
    • Tip:Roast and peel the poblano peppers carefully to remove the skin without tearing the pepper, ensuring a perfect stuffed chile.
        

  2. Preparing the sauce

    10 minutes
    • Add all the sauce ingredients to a blender and purée until smooth.
    • Heat a large saucepan over medium heat and pour in the pureed sauce. Bring to a boil and simmer for 8-10 minutes.

  3. Assembling the dish

    5 minutes
    • Assemble the dish by pouring about ½ cup of sauce onto a plate and topping it with the fried chili relleno.
    • Drizzle Hellmann's Spicy Mayo over the chili rellenos and garnish with Cotija cheese, cilantro, and lime wedges.