Description
This chili rellenos recipe with Roja Sauce and Queso Crema transforms humble ingredients into a vibrant, cheesy delight perfect for weeknight dinners. It features roasted poblano peppers stuffed with cheese, coated in a light egg batter, fried or baked, and served with a homemade tomato sauce and creamy topping.
Ingredients
Scale
- 6 medium poblano peppers
- 2 cups (225g) Monterey Jack or Oaxaca cheese, shredded
- 4 large eggs
- 0.25 cup (30g) all-purpose flour
- pinch salt
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (28oz / 794g) can diced tomatoes
- 1 cup (240ml) vegetable broth
- 1 tsp cumin
- 0.5 tsp dried oregano
- salt/pepper to taste
- 8oz (226g) cream cheese, softened
- 0.25 cup (60ml) heavy cream
- 2–3 cups (470-700ml) neutral oil (like canola or vegetable), for frying
Instructions
- Roast The Poblanos: Gently char poblano peppers under a broiler or over an open flame until skin is blistered and blackened. Place them in a sealed paper bag for 10 minutes to steam, then peel, deseed, and make a single slit down one side for stuffing.
- Prepare The Cheese Filling: Combine shredded cheeses in a small bowl. Carefully stuff each poblano pepper with about 0.25 cup (55g) of the cheese mixture, ensuring the slit closes around it.
- Make The Egg Batter: Separate egg whites into a large, clean bowl and whip with an electric mixer until stiff, glossy peaks form. Gently fold in egg yolks and then the flour until just combined.
- Fry Or Bake The Rellenos: Heat about 1 inch (2.5 cm) of neutral oil in a 10-inch skillet to 350°F (175°C). Dip each stuffed pepper completely into the batter, letting excess drip off, then carefully place it into the hot oil. Fry until golden brown and crispy (3-5 minutes per side). (Alternatively, for a lighter option, spray coated peppers generously with oil and bake on a sheet pan at 400°F (200°C) for 20-25 minutes, flipping halfway.)
- Simmer The Roja Sauce: While rellenos cook, heat 1 tbsp olive oil in a saucepan over medium heat. Sauté diced onion until softened (5-7 minutes). Add minced garlic and cook for 1 minute. Stir in diced tomatoes, vegetable broth, cumin, and oregano. Bring to a simmer, then reduce heat and let it gently bubble until thickened (20-25 minutes).
- Whip The Queso Crema: In a small bowl, combine softened cream cheese and heavy cream. Whisk vigorously until the mixture is completely smooth, light, and spreadable.
Notes
For a lighter dish, consider baking the rellenos instead of frying, using whole wheat flour, or low-fat cream cheese. Fire-roasted diced tomatoes are a great shortcut for the Roja sauce. Always select firm, fresh poblano peppers.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Frying, Baking, Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 rellenos with sauce
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 100 mg
Keywords: chili rellenos, weeknight meal, cheesy, poblano, Roja sauce, Queso Crema, easy, comforting, Mexican, family-friendly