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
Scale
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