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5 from 31 votes

Chile Relleno with Ranchero Sauce

A Mexican favorite, chile relleno is stuffed poblano peppers with cheese and fried with a light batter. The chile rellenos are served with a flavorful and savory ranchero sauce.
Course: Dinner, Main
Cuisine: Mexican
Servings: 4 servings
Calories: 370kcal

Ingredients

Chile Relleno

Ranchero Sauce

Instructions

  • Make ranchero sauce first. In a large and deep skillet, saute onion, bell pepper and jalapeno in olive oil until it begins to break down. About 10 minutes.
  • Add garlic and spices and cook for another 2-3 minutes until garlic begins to brown.
  • Add tomatoes with its juice and bay leaf and bring to a boil. Then reduce and cover on a simmer while you prepare the chile. Remove bay leaf before serving.
  • Make chile: Take the egg whites and using a stand mixer, whisk until stiff peaks form. Lightly whisk together the yolks in a separate bowl and fold in yolks with egg whites until light yellow. Set aside.
  • Place chiles on a foil lined baking sheet and roast in oven at 450 degrees for about 20 minutes or until all sides are blistered. Meanwhile, heat a large pan or cast iron with ½ inch canola or vegetable oil.
  • When chiles are done, remove and wrap with plastic wrap or place in plastic bag and remove outer charred skin. Use a small knife to cut an opening on one side of chile and discard seeds. Fill with crumbled queso fresco and secure with a toothpick.
  • Dredge the chile in flour and then in the egg mixture. Gently drop coated chile in heated oil and fry until all sides are golden brown. About 1-2 minutes per side.
  • Serve chile atop of ranchero sauce and garnish with fresh cilantro and queso fresco.

Nutrition

Calories: 370kcal | Carbohydrates: 31g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 203mg | Sodium: 832mg | Potassium: 846mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3750IU | Vitamin C: 52mg | Calcium: 443mg | Iron: 5mg