Description
Indulge in the mouthwatering Delightful Chile Relleno, where tender roasted poblano peppers cradle a cheesy filling that melts in your mouth. This dish combines the warmth of home-cooked comfort food with a touch of festive flair, making it perfect for gatherings or cozy nights in. Topped with rich tomato sauce and a dollop of sour cream, each bite promises to transport you straight to flavor paradise!
Ingredients
Scale
- 4 fresh poblano peppers
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 large eggs
- ½ cup all-purpose flour
- 1 cup sour cream (for topping)
- 1 cup canned tomato sauce
- 1 tsp cumin
- 1 tsp garlic powder
- Oil for frying
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roast the poblano peppers on the baking sheet for about 20 minutes until blistered, turning halfway through.
- Once cooled, peel off the skins and make a slit down one side to stuff with cheese.
- In a bowl, whisk eggs and flour to create a batter.
- Heat oil in a skillet over medium heat. Dip each stuffed pepper into the batter and fry until golden brown on all sides (about 3-4 minutes).
- In a separate saucepan, combine tomato sauce, cumin, and garlic powder; simmer for 5 minutes.
- Serve fried peppers drizzled with sauce and topped with sour cream.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed pepper (150g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 150mg