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Chile Relleno Recipe

Eunice Huerta
Chile Relleno is definitely a Mexican version of comfort food. It’s served with simple tomato salsa to make it a perfectly complete dish.
4 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 2 - 7- ounce cans of Whole Chile Peppers
  • 1 pound Monterey Jack cheese or Quesadilla cheese cut into strips
  • 6 eggs separated
  • 2 1/2 tablespoons all-purpose flour
  • 1 teaspoons salt
  • Cooking oil
  • 2 15- ounce cans of tomato sauce
  • 1 small onion diced
  • 1 tablespoon garlic diced
  • 1 teaspoon cumin
  • 1 tablespoon Mexican oregano
  • 1 tbsp cilantro finely diced

Instructions
 

  • Beat egg whites and 1 teaspoon salt until it holds a medium-firm peak
  • Beat egg yolks and flour until blended
  • Gently fold egg yolks and flour into the egg white mixture.
  • Stuff each chile with cheese and roll in flour.
  • Heat 1/2 inch of cooking oil to 375°F. Coat each chile with batter. Fry in hot oil on each side until golden brown.
  • Remove Chile Relleno and place on the baking sheet and keep in a warm oven.
  • In a skillet, saute diced onion and garlic for 2-3 minutes on medium heat. Add tomato sauce, cumin, and Mexican oregano to the onion mixture in a skillet.
  • Cook for 5-7 minutes.
  • Place sauce on the plate, add Chile Relleno on top and sprinkle cotija cheese(optional)
Keyword chile relleno recipe, recipe for chile relleno, recipe for stuffed chile peppers
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