Ingredients
Scale
- 6 large poblano peppers (for authentic chile rellenos)
- 1 cup ricotta or Mexican queso fresco, crumbled
- 1 cup shredded Monterey Jack cheese
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup milk
- Vegetable oil for frying
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions
- Roast the poblano peppers directly over a flame or under a broiler until blistered and charred. Cool and peel the skin carefully, keeping the chilies intact.
- Make a slit along the side of each chili to create an opening. Remove seeds and membranes, leaving the stem for presentation.
- Mix crumbled queso fresco and shredded Monterey Jack cheese in a bowl. Stuff each chili with the cheese mixture and press lightly.
- Separate the eggs, beating the whites until stiff peaks form. Fold in the yolks and add a pinch of salt. Gradually stir in the flour and milk to form a smooth batter.
- Dip the stuffed chilies into the batter, ensuring an even coat.
- Heat vegetable oil in a deep skillet over medium-high heat. Fry the battered chilies until golden brown on all sides, about 3-4 minutes per batch. Drain on paper towels.
- Serve hot, garnished with cilantro and lime wedges.
Notes
- Ensure the chilies are thoroughly roasted for easy peeling and maximum flavor.
- Use fresh ingredients to enhance taste and authenticity.
- For a spicier kick, add chopped jalapeños to the cheese filling.
- Reheat in the oven or air fryer for crispy leftovers.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed chili relleno
- Calories: 220 kcal Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 70mg