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Chile Rellenos: A Classic Mexican Comfort Dish 🌶️🧀

Introduction

Few dishes capture the heart of Mexican comfort food like Chile Rellenos. Featuring smoky roasted poblano peppers stuffed with melty cheese, dipped in a light beer batter, and fried until golden and crisp, this dish is indulgent yet deeply rooted in tradition.

Pair your crispy chiles with a simple homemade tomato sauce for a restaurant-style experience right at home. Perfect for family dinners, special occasions, or when you’re craving authentic Mexican flavors, Chile Rellenos are guaranteed to impress.

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Why You’ll Love This Recipe

• Authentic Flavor – Smoky poblanos, melty cheese, and light, crispy batter.
• Customizable – Swap in different cheeses or add seasoned meat for variation.
• Perfect for Entertaining – Impressive presentation and crowd-pleasing flavors.
• Optional Homemade Sauce – A simple, aromatic tomato-cilantro blend enhances the dish.

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Ingredients

For the Chiles

• 6 poblano chiles
• 8 oz Oaxacan-style string cheese, mozzarella, or Monterey Jack

For the Batter

• 1½ cups all-purpose flour, plus extra for dredging
• 1½ tsp baking powder
• 1 tsp ground cumin
• 1 tsp fine salt, plus more for sprinkling
• 1 (12 oz) bottle or can of lager-style beer
• Vegetable oil, for deep-frying

Optional Mexican Tomato Sauce

• 2 lbs ripe tomatoes, cored and chopped
• ¼ medium yellow onion
• 6 garlic cloves
• 5 fresh cilantro sprigs
• 1 serrano chile, with seeds
• 1 tbsp kosher salt
• ½ tsp ground cinnamon (preferably Mexican)

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Step-by-Step Instructions

1. Prepare the Chiles

• Broil the Poblanos: Preheat broiler. Place poblanos on a foil-lined baking sheet and broil, turning occasionally, until charred on all sides (about 10 minutes).
• Steam and Peel: Transfer to a bowl, cover, and steam for 10 minutes. Rub off charred skin with your fingers or paper towel.
• Stuff the Chiles: Make a slit, remove seeds/membranes, and stuff with cheese. Secure with a toothpick if needed.

2. Make the Batter

• In a large bowl, whisk together flour, baking powder, cumin, and salt.
• Gradually whisk in beer until smooth.
• Heat 3 inches of oil in a heavy pot to 365°F.

3. Fry the Chiles

• Dredge each chile in flour, shaking off excess. Dip into batter until fully coated.
• Fry in batches, turning occasionally, until golden and crispy (2–3 minutes per side).
• Drain on paper towels and sprinkle with salt while hot.

4. Optional Mexican Tomato Sauce

• Blend: In a blender, combine tomatoes, onion, garlic, cilantro, serrano, salt, and cinnamon until smooth.
• Simmer: Transfer to a saucepan and cook over medium heat for 15–20 minutes, until thickened.

5. Serve and Enjoy

Serve crispy Chile Rellenos immediately, drizzled with warm tomato sauce. Garnish with fresh cilantro or crumbled queso fresco for an extra touch.

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Expert Tips & Variations

• Cheese Options: Use queso fresco for a traditional taste, or Monterey Jack for extra meltiness.
• Add Protein: Try ground beef, shredded chicken, or chorizo inside the chiles.
• Make Ahead: Roast and peel the poblanos up to 2 days ahead; stuff and fry before serving.
• Healthier Twist: Instead of frying, bake stuffed poblanos at 400°F for 20–25 minutes.

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Important Notes

• Poblanos vary in heat—taste test before using.
• Make sure the oil temperature stays steady for a light, crisp coating.
• Always handle hot chiles with care—wear gloves if sensitive to pepper oils.

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Nutritional Information (per serving, 1 chile relleno with sauce)

• Calories: ~310
• Protein: 13g
• Fat: 18g
• Carbohydrates: 28g
• Fiber: 4g
• Sodium: 680mg

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Frequently Asked Questions

Q1: Can I make Chile Rellenos vegetarian?
Yes! The cheese-only version is already vegetarian. Skip the meat variations if you want to keep it fully plant-based.

Q2: How do I prevent my rellenos from getting soggy?
Fry at the right oil temperature (365°F) and avoid overcrowding the pan. Drain well on paper towels.

Q3: What can I serve with Chile Rellenos?
They pair beautifully with Mexican rice, refried beans, and fresh salsa or guacamole.

Q4: Can I freeze Chile Rellenos?
It’s best enjoyed fresh, but you can freeze fried rellenos. Reheat in the oven at 375°F until hot and crisp.

Q5: Can I make the batter without beer?
Yes—substitute sparkling water or club soda for a similar airy texture.

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