Looking for a delicious and easy-to-make dish that’s perfect for any occasion? Look no further than this Crispy Chile Relleno with Spicy Salsa recipe! Packed with flavor and a bit of heat, this dish is sure to impress your family and friends.
Why You’ll Love This Recipe:
- Great flavors: The combination of smoky poblano peppers, gooey Monterey Jack cheese, and spicy salsa creates a mouthwatering taste sensation.
- Quick prep time: With just a few simple ingredients and easy-to-follow steps, you can have this dish on the table in no time.
- Perfect for meal prep: Make a big batch of these chile rellenos and enjoy them throughout the week for quick and satisfying meals.
Ingredient Notes:
For the chile rellenos:
- Large poblano peppers: These mild peppers are perfect for stuffing and frying, adding a delicious smoky flavor to the dish.
- Monterey Jack cheese: Use this melty cheese to create a gooey filling for the chile rellenos.
- Oil for frying: Vegetable or canola oil is recommended for frying the stuffed peppers.
- Eggs, all-purpose flour, and salt: These ingredients are used to create a crispy coating for the chile rellenos.
For the salsa roja:
- Roma tomatoes, onion, garlic, jalapeño pepper, cilantro: These fresh ingredients are blended together to create a spicy and flavorful salsa.
- Salt and olive oil: Add seasoning and richness to the salsa.
Step-by-Step Instructions:
- Roast the poblano peppers over an open flame or under the broiler until charred.
- Peel off the charred skin, make a small slit in each pepper, and remove the seeds.
- Stuff the peppers with Monterey Jack cheese.
- Dredge the stuffed peppers in flour, then dip them in beaten eggs, and fry until golden and crispy.
- For the salsa roja, blend tomatoes, onion, garlic, jalapeño, cilantro, salt, and olive oil until smooth.
- Serve the crispy chile rellenos with the spicy salsa on the side.
Helpful Tips:
- Make sure to thoroughly char the poblano peppers to easily remove the skin.
- Use a deep fryer or a heavy-bottomed pan for frying the chile rellenos.
- For a milder salsa, remove the seeds and membranes from the jalapeño pepper.
- Store any leftover salsa in an airtight container in the refrigerator for up to 5 days.
Expert Tips for the Best Results:
- Roasting the poblano peppers enhances their flavor and makes them easier to peel.
- Double-dip the stuffed peppers in the egg and flour mixture for an extra crispy coating.
- Add a squeeze of lime juice to the salsa for a bright and tangy flavor.
Serving Suggestions:
Pair these crispy chile rellenos with a side of Mexican rice, refried beans, and a cold beer or margarita for a delicious and satisfying meal.
Storage and Reheating Tips:
Store any leftover chile rellenos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10-15 minutes until heated through.
Frequently Asked Questions:
- Can I use a different type of cheese for the filling? Yes, you can use cheddar, pepper jack, or any other melty cheese of your choice.
- Can I bake the chile rellenos instead of frying them? Yes, you can bake them in a preheated oven at 400°F for 20-25 minutes until crispy.
- How spicy is the salsa roja? The spiciness of the salsa can be adjusted by adding or removing the seeds and membranes from the jalapeño pepper.
Conclusion:
Now that you have the recipe for these delicious Crispy Chile Rellenos with Spicy Salsa, it’s time to get cooking! Impress your family and friends with this flavorful and easy-to-make dish, and don’t forget to share your feedback with us. Enjoy!
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Crispy Chile Relleno with Spicy Salsa Recipe
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main-course
- Method: Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Enjoy a delicious and crispy Chile Relleno filled with gooey Monterey Jack cheese, served with a spicy salsa roja. This traditional Mexican dish is sure to impress your taste buds with its perfect balance of flavors.
Ingredients
For the chile rellenos:
- 6 large poblano peppers
- 8 ounces Monterey Jack cheese, cut into long strips or shredded
- 4 cups oil, for frying (vegetable or canola oil recommended)
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
For the salsa roja:
- 6 roma tomatoes, quartered
- ½ small onion, halved (yellow or white)
- 3 cloves garlic
- 1 jalapeño pepper, stem and seeds removed (optional)
- 5 sprigs cilantro
- 1 teaspoon kosher salt, plus more to taste
- 1 teaspoon olive oil
Instructions
- Prepare the chile rellenos: Roast poblano peppers, peel, and stuff with cheese. Coat with flour, dip in egg batter, and fry until crispy.
- Make the salsa roja: Blend tomatoes, onion, garlic, jalapeño, cilantro, salt, and olive oil until smooth.
Notes
- You can customize the filling by adding cooked ground meat or veggies to the cheese.
- Adjust the spiciness of the salsa by adding more or fewer jalapeños.
Nutrition
- Serving Size: 1 chile relleno with salsa
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 100 mg