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Crispy Fried Chili Rellenos with Gooey Cheese and Zesty sauce

Crispy Fried Chili Rellenos with Gooey Cheese and Zesty Sauce

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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Main Course
Cuisine Mexican
Servings 4 generously stuffed rellenos

Equipment

  • Charcoal or gas grill or grill pan / cast-iron skillet
  • Mixing bowls medium for batter, small for whites.
  • Whisk & spatula essential for separating and combining egg components.
  • Shallow frying pan or skillet about 10" wide with deep sides.
  • Tongs for turning peppers and managing delicate frying.
  • Paper towels for draining excess oil.
  • Blender or immersion blender to purée sauce or keep it chunky.

Ingredients
  

  • Large poblano peppers - 6 charred and peeled
  • Shredded cheese - 2 cups Monterey Jack, Oaxaca, or your favorite melting cheese
  • Eggs - 4 large yolks and whites separated
  • All-purpose flour - 1 cup
  • Cornstarch - ¼ cup helps crisp coating
  • Baking powder - ½ teaspoon
  • Salt - 1 teaspoon
  • Black pepper - ½ teaspoon freshly ground
  • Whole milk - ½ cup for pancake batter consistency
  • Vegetable oil - Enough for shallow frying ~2 cups
  • Fresh cilantro - ¼ cup chopped, optional garnish
  • Lime wedges - For serving optional

Sauce (Zesty Chile Relleno Sauce)

  • Olive oil – 2 tablespoons
  • Garlic – 3 cloves minced
  • Onion – ½ medium finely diced
  • Canned fire-roasted tomatoes – 1 can 14 oz
  • Green chilies – 2 tablespoons chopped (jalapeño or poblano)
  • Ground cumin – 1 teaspoon
  • Smoked paprika – 1 teaspoon
  • Chicken or vegetable broth – ¾ cup
  • Salt and pepper – to taste
  • Fresh lime juice – 1 tablespoon

Instructions
 

Roast and Peel Poblanos

  1. Place peppers over gas flame or on a hot grill/grill pan.
  2. Rotate until every side is blistered and blackened (~8-10 minutes).
  3. Transfer peppers into a paper bag or covered bowl for 10 minutes to steam; peel off skins (leave some char for flavor). Carefully slice a lengthwise slit and remove seeds, trying to keep them intact.

Prepare Zesty Sauce

  1. In a medium saucepan, warm olive oil over medium heat.
  2. Sauté garlic and onion until fragrant and translucent (~5 minutes).
  3. Add fire-roasted tomatoes, green chilies, cumin, and smoked paprika. Stir together.
  4. Pour in broth and simmer for 8–10 minutes, allowing flavors to meld.
  5. Remove from heat and add lime juice. Puree for smooth or leave slightly chunky—this is your chile relleno sauce.

Stuff the Rellenos

  1. Using your hands or a spoon, stuff each pepper with about ¼–⅓ cup cheese. Avoid overstuffing to reduce breakage during frying. Press gently to seal slit.

Set Up Batter

  1. In a bowl, whisk egg yolks until pale.
  2. In another bowl, whisk egg whites until soft peaks form.
  3. Lightly sift flour, cornstarch, baking powder, salt, and pepper together.

Important: Do not whisk dry mix with egg yolks yet; that'll happen in frying step.

    Heat Oil

    1. Pour enough vegetable oil into skillet to reach ½–¾" depth; heat to 350°F (180°C) or until a pinch of flour sizzles instantly.

    Batter and Fry

    1. Dredge stuffed pepper lightly in dry flour, shaking off excess.
    2. Dip in egg yolk mixture briefly to coat.
    3. Dip into beaten egg white, then yolk again.
    4. Gently place pepper in hot oil, seam side up.
    5. Fry for 2–3 minutes per side until golden brown and crisp; use tongs carefully.
    6. Drain on paper towels and repeat with each pepper.

    Plate and Serve

    1. Pour warm sauce mixture onto a serving plate.
    2. Place each fried relleno on top.
    3. Spoon extra sauce over them.
    4. Garnish with chopped cilantro and fresh lime wedges.