Members Recipe

Chile Rellenos

Roasted poblano peppers stuffed with melty cheese, wrapped in a delicate golden egg batter, and fried until puffed and crisp, then bathed in a light tomato sauce - an impressive dish that rewards patience with pure comfort.

40mPrep

30mCook

70mTotal

4 servingsServings

AdvancedDifficulty

★ 4.8Rating

Why You'll Love This

Steaming the charred peppers under a cover makes peeling the skins fast and mess-free
Whipped egg whites create the light, airy fried crust that defines a true chile relleno
A light fresh tomato sauce keeps the dish from feeling heavy despite the frying

Ingredients

6 large poblano peppers
2 cups shredded Oaxaca or Monterey Jack cheese

Nutrition (estimated per serving)

430Calories

18.0gProtein

33.0gFat

18.0gCarbs

3.0gFiber

520mgSodium

Method

Turn a gas burner to medium-high heat and place the poblano peppers directly on the flame (or place them under a broiler on high 4 inches from the heat if you have an electric stove). Char the peppers for 2 to 3 minutes per side, turning with tongs, until the skin is blackened and blistered all over.

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Chile Rellenos

Why You'll Love This

Ingredients

Nutrition (estimated per serving)

Method

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