Chile Relleno is definitely a Mexican version of comfort food. It’s served with simple tomato salsa to make it a perfectly complete dish.
This Home-Style Chile Relleno Recipe takes you step-by-step on how to make this traditional Mexican dish of chile peppers stuffed with cheese, dipped in egg batter, and lightly fried.
Chile Relleno literally means in Spanish "stuffed chile" and is a dish in Mexican cuisine that originated in the city of Puebla. The most common pepper used is Puebla’s poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca.
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Making Chile Relleno
Step 6. Place Chile Rellenos in the oven at 275°F to keep warm.
Step 7. Make Sauce - Saute onions and garlic in oil for 2-3 minutes, add tomato sauce, cumin, and Mexican oregano, and cook for 5 - 7 minutes. Remove from heat and stir in cilantro.
Place sauce on the plate, and place Chile Relleno on top, sprinkle queso fresco or cotija on top.