Chile Rellenos with Salsa Roja

5 from 3 votes

Chile Rellenos are a Mexican recipe for cheese stuffed peppers that are battered and deep fried then served with a salsa roja. They make a delicious vegetarian meal with your favorite Mexican sides.

Course Main Dish

Cuisine Tex-Mex

Keyword Chile Rellenos, Chile Rellenos with Salsa Roja

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 761kcal

Author Shelby Law Ruttan

Equipment

Ingredients

8 poblano peppers
½ pound oaxaca cheese
½ pound Monterey jack cheese
1 cup all purpose flour
3 large egg whites
2 large egg yolks
4 medium tomatoes , diced
½ medium onion , diced
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons Vegetable oil , for frying
Salt and pepper , to taste
2 tablespoons queso fresco , optional
2 tablespoons fresh cilantro , optional

Instructions

Preheat oven to 450 degrees F. Place whole peppers on a baking sheet. Coat lightly with cooking spray and place in oven.
Roast for 10 minutes. Using a pair of tongs, flip peppers over. Return to the oven and continue to roast for another 5 minutes.
Remove peppers from oven and immediately place in a ziploc bag, sealing bag shut tight. Set aside for 15 minutes.
While peppers are steaming in the bag, make the tomato sauce. Place tomatoes, onion, garlic powder, and water in a large saucepan over medium-high heat and bring to a boil.
Reduce heat and simmer tomato mixture for 10 minutes, until onions have softened and tomatoes have broken down. Remove from heat and set aside to cool.
In a large bowl, toss together the cheese and set aside.Carefully remove the peppers from the ziploc bag and peel as much of the skin off each pepper as possible. Cut a small slit down the pepper (vertically) and remove the seeds. Rinse gently with water if needed to get all of the seeds out.
Add oil to a large skillet (about 2 inches in depth) and heat oil until hot (350 degrees f).
While oil is heating, gently stuff the peppers with the cheese and securing the pepper where it was cut with toothpicks to hold it together.
Place egg whites in a large non-reactive bowl, and beat with an electric mixer for 4-5 minutes, until stiff peaks form. Add the egg yolks to the egg whites, and beat until thoroughly combined. You will no longer have stiff peaks, but should have soft peaks with the whites and yolk mixed together.
Place 1 cup flour in a large shallow bowl, season with salt and pepper if desired. Lightly coat each pepper with flour, tapping to remove any excess flour from the pepper. Place each pepper on a baking sheet once coated with flour.
When oil is hot, dip pepper in the egg mixture and carefully place pepper in hot oil. Fry pepper for 2 minutes, until golden on bottom side, then flip pepper over to fry the other side, deep frying another 2-3 minutes, until golden brown.
Remove chiles rellenos from the hot oil and place on a paper towel-lined baking sheet and allow the paper towel to absorb any excess oil from deep frying.
Transfer the tomato sauce from the saucepan to a food processor and blend until smooth. Place sauce back in saucepan and reheat over medium heat until hot.
Serve each chile relleno with 2 tablespoons of sauce, a sprinkling of queso fresco, and fresh cilantro (if desired).

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