Description
This Easy Chile Relleno recipe features poblano peppers stuffed with savory smoked brisket and melted jack cheese, then battered and fried to crispy perfection. Accompanied by a smoky chipotle tomato sauce, this traditional Mexican dish is bursting with bold flavors and easy to prepare at home, perfect for a comforting family meal or festive gathering.
Ingredients
Scale
Sauce
- 1 Tbsp olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 14-oz cans diced tomatoes
- 2 chipotle peppers (canned)
- 1 tsp chicken bouillon
- 1 tsp smoked paprika
- ¾ tsp dried oregano
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cumin powder
- 1 tsp lemon juice
Chile Relleno Filling
- 8 large poblano peppers
- ¾ lb smoked brisket (shredded)
- 1¾ cups jack or pepper jack cheese (shredded)
Batter & Frying
- 6 garlic cloves (crushed)
- ¾ cup all-purpose flour (divided)
- 8 large eggs
- 1½ tsp sea salt
- 1½ cups vegetable oil (for frying)
Instructions
- Prepare the Sauce: Heat olive oil in a skillet over medium heat. Add diced onion and minced garlic; sauté until softened and fragrant. Stir in canned diced tomatoes, chipotle peppers, chicken bouillon, smoked paprika, dried oregano, sea salt, black pepper, and cumin powder. Simmer the sauce for about 15 minutes to let flavors meld. Finish by stirring in lemon juice and set aside.
- Roast and Prepare Poblanos: Roast the poblano peppers over a flame or under a broiler until their skins are blistered and charred all over. Place them in a sealed plastic bag or cover with a kitchen towel for 10 minutes to steam and loosen skins. Peel off the charred skin carefully, keeping the stems intact. Make a slit along one side of each pepper and gently remove seeds and membranes without tearing the pepper.
- Stuff the Poblanos: Fill each prepared poblano pepper with shredded smoked brisket and cheese mixture. Be generous but careful not to overstuff to avoid breaking the pepper.
- Prepare the Batter: Separate the eggs, placing yolks and whites in separate bowls. Beat egg whites with crushed garlic and 1½ tsp sea salt until stiff peaks form. Gently fold in the egg yolks. Lightly dust each stuffed pepper with a small amount of all-purpose flour.
- Batter the Poblanos: Coat each floured pepper in the prepared egg batter, ensuring they are completely covered for a crispy exterior.
- Fry the Chile Rellenos: Heat vegetable oil in a deep skillet or frying pan over medium-high heat. Carefully place the battered peppers in the hot oil, frying until golden brown on all sides—about 3 to 4 minutes per side. Remove and drain on paper towels.
- Serve: Serve the chile rellenos hot, topped with the prepared chipotle tomato sauce and your choice of sides such as rice or beans.
Notes
- Tasty Chile Relleno is easy to prepare with these simple instructions.
- The poblano peppers can be filled with smoked brisket, cheese, or ground beef depending on preference.
- Serve over spicy Salsa Rojas for an authentic Mexican flavor boost.
- Use fresh eggs for a better batter consistency and fluffiness.
- Adjust the amount of chipotle peppers in the sauce to control the heat level.
Nutrition
- Serving Size: 1 stuffed chile relleno with sauce
- Calories: 458 kcal
- Sugar: 6 g
- Sodium: 830 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 234 mg
