Ingredients
- 6 large poblano chiles
- 8 ounces Oaxaca cheese, mozzarella, or Monterey Jack, cut into 6 equal strips
- 4 large eggs, separated
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1/2 cup all-purpose flour (for dredging)
- 1 to 1 1/2 cups vegetable oil (for frying)
- 2 tablespoons vegetable oil (for sauce, optional)
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 medium ripe tomatoes, blended
- 1/2 cup chicken broth
- 1/2 teaspoon salt (for sauce)
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Roast the poblano chiles over an open flame or under a broiler, turning frequently, until skins are charred and blistered.
- Transfer chiles to a bowl and cover with plastic wrap or a towel. Let steam for 10 minutes.
- Peel off charred skins, make a small slit down one side, and carefully remove seeds without tearing the pepper.
- Insert one strip of cheese into each chile and set aside.
- If using sauce, heat 2 tablespoons oil in a saucepan over medium heat. Sauté onion for 3–4 minutes until soft. Add garlic and cook 30 seconds. Stir in blended tomatoes, chicken broth, salt, pepper, and oregano. Simmer 10–15 minutes until slightly thickened. Keep warm.
- Prepare batter by beating egg whites with salt and cream of tartar until stiff peaks form. Lightly beat egg yolks separately, then gently fold into the egg whites.
- Place flour on a plate and lightly dredge each stuffed chile, shaking off excess.
- Heat 1 to 1 1/2 cups vegetable oil in a large skillet over medium heat.
- Dip each floured chile into the egg batter, coating completely, then carefully place into the hot oil.
- Fry 3–4 minutes per side until golden brown.
- Remove and drain on paper towels.
- Serve warm topped with tomato sauce if desired.
Notes
- Beat egg whites to stiff peaks for a light and fluffy batter.
- Avoid overfilling the chiles to prevent cheese from leaking out.
- Chiles can be roasted and stuffed ahead of time; fry just before serving.
- Baking at 400°F (200°C) for 20–25 minutes is a lighter alternative to frying.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 chile relleno
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 170 mg
