Description
This Easy Chile Relleno recipe features smoky poblano peppers stuffed with shredded smoked brisket and melted jack cheese, then battered and fried to golden perfection. Paired with a rich chipotle tomato sauce, it’s a flavorful and impressive Mexican-inspired dish perfect for family dinners or entertaining guests.
Ingredients
Scale
Sauce Ingredients
- 1 Tbsp olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 14-oz cans diced tomatoes
- 2 canned chipotle peppers
- 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 Ingredients
- 8 large poblano peppers
- ¾ lb smoked brisket (shredded)
- 1¾ cups jack or pepper jack cheese (shredded)
- 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 pan over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant. Add diced tomatoes, canned chipotle peppers, chicken bouillon, smoked paprika, dried oregano, sea salt, black pepper, and cumin powder. Simmer the sauce for about 10 minutes, then stir in lemon juice and remove from heat.
- Prepare the Poblano Peppers: Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a covered bowl or plastic bag to steam for 10 minutes, then peel off the skin carefully without tearing the peppers. Make a slit on one side of each pepper and remove seeds, keeping the peppers intact for stuffing.
- Stuff the Peppers: Fill each poblano pepper with shredded smoked brisket and shredded jack or pepper jack cheese. Set aside.
- Make the Batter: Separate eggs, placing yolks in one bowl and whites in another. Add 1½ tsp sea salt to the egg whites and beat until they hold stiff peaks. Gently fold in the flour, making sure not to deflate the egg whites.
- Coat the Peppers: Lightly dust each stuffed pepper with the remaining flour, then dip into the egg batter, ensuring they are fully coated.
- Fry the Peppers: Heat vegetable oil in a deep skillet over medium-high heat until hot. Fry the battered peppers until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- Serve: Plate the fried chile rellenos and spoon the prepared chipotle tomato sauce over or alongside them. Serve immediately for best taste.
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.
- Serve over spicy Salsa Rojas for an extra kick.
- To roast the peppers, you can also use a grill or broiler as alternatives to an open flame.
- Be careful when frying to maintain medium heat to avoid burning the batter before the peppers are heated through.
Nutrition
- Serving Size: 1 stuffed pepper with sauce
- Calories: 458 kcal
- Sugar: 6 g
- Sodium: 830 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 21 g
- Fiber: 4 g
- Protein: 24 g
- Cholesterol: 234 mg
