Description
This Easy Chile Relleno recipe features smoky poblano peppers stuffed with shredded smoked brisket and melted jack cheese, then battered and fried to golden perfection. Paired with a rich chipotle tomato sauce, it’s a flavorful and impressive Mexican-inspired dish perfect for family dinners or entertaining guests.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 small onion (diced)
- 3 cloves garlic (minced)
- 2 14-oz cans diced tomatoes
- 2 canned chipotle peppers
- 1 tsp chicken bouillon
- 1 tsp smoked paprika
- ¾ tsp dried oregano
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp cumin powder
- 1 tsp lemon juice
- 8 large poblano peppers
- ¾ lb smoked brisket (shredded)
- 1¾ cups jack or pepper jack cheese (shredded)
- 6 garlic cloves (crushed)
- ¾ cup all-purpose flour (divided)
- 8 large eggs
- 1½ tsp sea salt
- 1½ cups vegetable oil (for frying)
Instructions
- Heat olive oil in a pan over medium heat. Add diced onion and minced garlic, sautéing until soft and fragrant. Add diced tomatoes, canned chipotle peppers, chicken bouillon, smoked paprika, dried oregano, sea salt, black pepper, and cumin powder. Simmer the sauce for about 10 minutes, then stir in lemon juice and remove from heat.
- Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blistered. Place them in a covered bowl or plastic bag to steam for 10 minutes, then peel off the skin carefully without tearing the peppers. Make a slit on one side of each pepper and remove seeds, keeping the peppers intact for stuffing.
- Fill each poblano pepper with shredded smoked brisket and shredded jack or pepper jack cheese. Set aside.
- Separate eggs, placing yolks in one bowl and whites in another. Add 1½ tsp sea salt to the egg whites and beat until they hold stiff peaks. Gently fold in the flour, making sure not to deflate the egg whites.
- Lightly dust each stuffed pepper with the remaining flour, then dip into the egg batter, ensuring they are fully coated.
- Heat vegetable oil in a deep skillet over medium-high heat until hot. Fry the battered peppers until golden and crispy on all sides, about 3-4 minutes per side. Remove and drain on paper towels.
- Plate the fried chile rellenos and spoon the prepared chipotle tomato sauce over or alongside them. Serve immediately for best taste.
Notes
- Adjust the level of spice by adding more or fewer chipotle peppers.
- Use fresh ingredients for the best flavor.
- Serve with rice or salad for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 pepper
- Calories: 458
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 195 mg