Chile Relleno
Roasted poblano peppers stuffed with cheese in a light egg batter — whipping the whites to soft peaks before folding in the yolks is what gives chile relleno its characteristically airy, puffed coating.
Total time
35 min
Prep
20 min
Cook
15 min
Difficulty
medium
Cuisine
Mexican
vegetariangluten-free
Ingredients
6poblano peppers, roasted and peeled
300gcheese (queso or monterey jack)
4eggs, separated for batter
1/2 cupflour
Instructions
1
Stuff the roasted, peeled peppers generously with cheese.
2
Take care not to tear the skin as you fill them.
3
Whip the egg whites to soft peaks, then gently fold through the yolks and flour to make a light, airy batter.
4
Dip each stuffed pepper in the batter and pan-fry until golden on all sides, turning carefully so the coating does not tear.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
142
Protein
8.5g
Fat
5g
Carbs
15.4g
Fiber
1.8g
Sodium
73mg
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