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Merry

Cheesy Chicken Chile Rellenos

Bring the flavors of Mexico to your kitchen with this Chile Rellenos recipe. Smoky roasted poblano peppers are stuffed with gooey cheese, coated in a fluffy batter, and fried to golden perfection. Served with a vibrant salsa roja, this dish is the ultimate comfort food that’s guaranteed to impress your taste buds and dinner guests alike!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Salsa Roja:
  • 6 Roma tomatoes quartered
  • ½ small yellow onion quartered
  • 3 cloves garlic
  • 1 jalapeño stem and seeds removed
  • 5 sprigs cilantro
  • Sea salt and freshly cracked pepper to taste
For the Chile Rellenos:
  • 4 large poblano peppers
  • 6 ounces Oaxaca cheese cut into strips (Monterey Jack can be substituted)
  • Vegetable oil for frying
  • ⅓ cup flour
  • Sea salt to taste
  • 3 large eggs
For Serving:
  • Fresh cilantro chopped
  • Cotija cheese crumbled
  • Lime wedges
  • Sour cream optional
  • Hot sauce optional

Method
 

Make the Salsa Roja:
  1. Blend the tomatoes, onion, garlic, jalapeño, and cilantro until smooth.
  2. Heat 1 teaspoon of olive oil in a saucepan over medium heat. Add the puree and bring to a boil. Season with salt and pepper, reduce the heat, and simmer while you prepare the chile rellenos.
Prepare the Poblanos:
  1. Preheat your oven to broil and line a baking sheet with foil.
  2. Place the poblanos on the sheet and broil for 3–4 minutes per side, or until the skin is blackened and blistered.
  3. Transfer the peppers to a ziplock bag, seal, and let them steam for 5–7 minutes.
  4. Peel off the charred skin, cut a small slit in each pepper, and remove the seeds.
Stuff the Peppers:
  1. Carefully stuff each pepper with strips of Oaxaca cheese. Seal the opening with toothpicks.
Prepare the Batter:
  1. Separate the egg whites and yolks into two bowls. Beat the whites with a mixer until stiff peaks form.
  2. While beating on low, add the yolks one at a time until fully combined.
Coat the Peppers:
  1. Place the flour on a plate and season with a pinch of salt.
  2. Lightly dredge each stuffed pepper in the flour, shaking off the excess. Dip the floured peppers into the egg batter, ensuring they’re fully coated.
Fry the Chile Rellenos:
  1. Heat vegetable oil in a deep skillet or saucepan over medium-high heat. Test the oil with a small piece of batter—it should sizzle immediately.
  2. Fry the peppers one at a time, cooking for 3–5 minutes per side, or until golden brown.
  3. Remove and place on a paper towel-lined baking sheet to drain excess oil.
Serve:
  1. Place each chile relleno on a plate and spoon warm salsa roja over the top. Garnish with chopped cilantro, crumbled Cotija cheese, and a squeeze of lime. Serve with sour cream and hot sauce if desired.

Notes

  • Roasting Tips: Rotate the peppers under the broiler to ensure even charring.
  • Cheese Options: If Oaxaca cheese isn’t available, use Monterey Jack or mozzarella for similar results.
  • Make Ahead: Roast and stuff the peppers ahead of time and refrigerate until ready to fry.
  • Storage: Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.

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