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Crispy fried chili rellenos with gooey cheese, zesty sauce, and a side of rice.

Crispy Fried Chili Rellenos with Gooey Cheese and Zesty Sauce

Enjoy these crispy poblano peppers stuffed with melted cheese, coated in a flavorful batter, and served with a tangy tomato sauce for a delicious Mexican-inspired dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 6 pieces Large poblano peppers charred and peeled
  • 2 cups Shredded cheese Monterey Jack, Oaxaca, or your favorite melting cheese
  • 4 large Eggs yolks and whites separated
  • 1 cup All-purpose flour
  • ¼ cup Cornstarch helps crisp coating
  • ½ teaspoon Baking powder
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper freshly ground
  • ½ cup Whole milk for pancake batter consistency
  • 2 cups Vegetable oil enough for shallow frying
Optional garnish
  • ¼ cup Fresh cilantro chopped
  • for serving Lime wedges
Sauce ingredients
  • 2 tablespoons Olive oil
  • 3 cloves Garlic minced
  • ½ medium Onion finely diced
  • 1 can Canned fire-roasted tomatoes 14 oz
  • 2 tablespoons Chopped green chilies jalapeño or poblano
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • ¾ cup Chicken or vegetable broth
  • 1 tablespoon Fresh lime juice

Method
 

  1. Char and peel the poblano peppers, then stuff them with shredded cheese.
  2. Prepare a batter with flour, cornstarch, baking powder, salt, pepper, and milk; dip peppers into the batter.
  3. Shallow fry the coated peppers in vegetable oil until crispy and golden.
  4. In a saucepan, sauté garlic and onion in olive oil, add tomatoes, chilies, cumin, paprika, broth, and lime juice; simmer to make the sauce.
  5. Serve the fried peppers topped with cilantro and lime wedges, accompanied by the zesty sauce.

Notes

For extra crispiness, double coat the peppers with batter before frying.