Chile Relleno
Roasted poblano peppers stuffed with melty Monterey Jack and salty cotija, coated in a light, fluffy egg batter, and fried until golden. This classic dish delivers smoky peppers, creamy cheese, and crisp edges in every bite.
Servings 3 servings of 2 chiles
Equipment
- air fryer or broiler
- mixing bowls
- hand mixer or whisk
- skillet or saute pan
- tongs
- toothpicks
- paper towels
Ingredients
- 6 poblano peppers
- 16 oz. grated Monterey Jack cheese (can use pepper jack or any other cheese you like)
- 8 oz. crumbled cotija cheese
- 3 eggs, separated
- 1/2 cup all-purpose flour
- 1 tsp. kosher salt
- frying oil (vegetable, canola, avocado, etc.)
Instructions
prepare the peppers
- Place the whole poblanos in an air fryer and roast at 400°F for 8-10 minutes, turning occasionally, until the skins blister and color. This can also be done over a stove burner or under the broiler.6 poblano peppers
- Transfer the peppers to a bowl or plastic bag and seal for 10 minutes to steam. This loosens the skins.
- Once cool enough to handle, peel off the blistered skins.
- Cut a small slit along one side of each pepper and carefully remove the seeds and pith while keeping the pepper as intact as you can.
prepare the cheese filling
- Combine half the Monterey Jack and half the cotija cheeses in a bowl.
- Stuff each pepper with the cheese mixture and close the slit with toothpicks.
- Reserve the remaining cheese for topping.
prepare the batter
- Separate the eggs.
- Beat the egg whites until soft peaks form.
- In another bowl, whisk the yolks until smooth, then gently fold them into the whipped whites to create a light batter.
dredge the peppers
- Mix the flour and salt in a shallow dish.
- Lightly coat each stuffed pepper in the seasoned flour.
- Dip the floured peppers into the egg batter, coating evenly.
fry
- Heat about 1/2 inch of oil in a skillet over medium heat.
- Fry the battered peppers until golden on both sides, about 2-3 minutes per side.
- Transfer to a paper towel-lined plate to drain.
finish and serve
- Place the fried peppers on a serving plate and sprinkle with the remaining Monterey Jack and cotija mixture.
- Serve hot.
Notes
Pepper tip. Roasting and steaming the peppers helps loosen the skins and softens the flesh without overcooking them.
Cheese blend. Monterey Jack melts smoothly while cotija adds a salty, tangy bite.
Toothpick reminder. Don’t forget to remove the toothpicks before serving.