Authentic Chile Relleno with Red Tomato Sauce Recipe

5 from 2 votes

Make this poblano Chile Relleno recipe 'cause it's the best. Step-by-step directions for making chile relleno so you can have it anyway you like. A few favorite ways to enjoy are for chile en caldo, chile relleno burrito, or chile en guisado. Tell us your favorite when you try our recipe!

Prep Time30

Cook Time25

cooling time20

Total Time1 15

Course: Main Course

Cuisine: Mexican, Mexican-American

Diet: Vegetarian

Keyword: Authentic Chiles Rellenos, Chile Relleno, Chile Relleno Recipe, Pasilla Pepper, Poblano Pepper

Servings: servings

Calories: 363kcal

Author: Erika Garibay - LQC Recipes

Equipment

Electric hand mixer on mixer stand
Frying pan
heat-safe spatula
Raised cooling rack
Non-stick and heat safe tongs
Heat safe container or bowl with lid (cling wrap is ok too)

Ingredients

4 whole poblano peppers (also labeled as pasilla chiles in local grocers)
2 serrano peppers (or jalapeño for milder spice)
8 ounces monterey jack cheese, 4-6 block slices (half pound)
2 large eggs
1 tablespoon all purpose flour
3-4 tablespoons olive oil

For the Salsa

3 medium roma tomatoes
3 pieces onion
2 cloves fresh garlic
1/2 tsp oregano
sea salt to taste (or kosher salt)

Instructions

Preparation of Chile Rellenos

Lay whole poblanos, serrano and tomatoes flat on sauté pan. Let cook on medium/low heat for 10 minutes on each side. Cover with lid.
Place roma tomatoes and serranos on a plate and set to side. Carefully remove poblano chiles from sauté pan (I use tongs) while still hot and place them in your food and heat safe plastic bag or container, seal off completely (cling wrap ok). Allow peppers to cool for about 10-15 minutes.
Meanwhile, place 1 tablespoon of all purpose flour and spread it out on a large plate. Then cut half of one pound block of Monterey Jack cheese into 4-6 thick slices. Set flour and cheese to the side. Have hand mixer, eggs, and small bowl ready and set to side.
Once poblanos have cooled: Open container, and begin to peel the skin off. Since the heat has released naturally during the cooling process, the moisture gives the poblano pepper skin the tenderness to peel easily.
Gently peel the skins, remove stems, and use a spoon to remove and dispose of the seeds.
Dredge in Flour. Flour should only coat the external side of the peeled chiles. Set plate to the side.
Fill each with cheese/filling of choice.
Back to the Tomato: Now that the tomatoes have cooled for a bit, combine tomatoes, onion, garlic, salt, mexican oregano, and a 1/2 cup of water and blend for 15 seconds. For thinner sauce add 1/4 cup water. Transfer to bowl until chiles are ready.

To Fry Chile Rellenos

Turn stove on to lowest heat setting, add 4 tablespoons of extra virgin olive oil. Allow to heat while you prep the egg foam in the next step.
With electric mixer blend egg whites until the foam builds, once egg begins to foam, add egg yolks last to the foam and beat for about 20-30 seconds, you will see the lovely yellow color appear.
Set ready egg foam in bowl to side.
Have hands clean. We're ready to dip and fry!
Dip each poblano into the egg batter and carefully place slit side facing up, in the hot oil. Repeat steps for all four chiles. Flip over after 2-3 minutes, the bottoms will appear golden.
Enjoy this Delicious Chile Relleno they way you love it!

Notes

Recipe yield: 4 chile rellenos. 4 persons, 4 burritos, or 12 tacos.
Can I use less cheese, how about pre-shredded cheese? Yes on less if you wish. Use less cheese if you prefer to go lighter or use a dairy-free replacement.
There are a variety of fillings. Make something fun out of what you have delicious. See all notes in the full recipe post.
Make them without the egg foam for easier during the week meals with extra prepped poblanos. Just fill with cheese and heat- EASY!
Re: Shredded cheese - It works but I prefer block cheese, ALWAYS! Definitely use what you have but consider the following:
- I don't use shredded cheese for this recipe since block slices are thicker and closer to the feel and real deal of chile relleno form.
- Another thing, shredded cheese can get a little sloppy during the melting process which is why I favor block slices of cheese when using Monterey Jack, just a heads up from my experience!

This is our Authentic OG version recipe. My Easier Chiles Rellenos recipe is available on LatinasQueComen website, too. Visit the website for the full post and all the helpful details to carry the Tradition of Chile Relleno forward.

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