Xochipilli’s Chile Relleno

Jun 04, 2023June 4, 20230 2
Xochipilli's Chile Relleno, a traditional Mexican dish filled with queso fresco and served with tomato sauce
in Main

Prep

40 min

Cook

30 min

Ready In

70 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 pasilla chiles
1 lb queso fresco
toothpick
3 eggs
1 tablespoon all-purpose flour
1 cup oil
4 medium roma tomatoes , halved
1 cup water
2 garlic cloves , peeled and chopped
1 tablespoon instant chicken bouillon granules
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon fresh oregano leaves , chopped

Nutrision Information

Servings Per Recipe
4
Calories
461
Sugar
4g
Fat
32g
Xochipilli's Chile Relleno is a popular dish in Mexican cuisine that originated in the state of Puebla. This delicious meal features pasilla chile peppers that are first roasted and then stuffed with queso fresco cheese and then covered with a tomato sauce. The chiles are mild in heat and have a sweet and berry-like taste when they're cooked. The dish is typically served as a main course or as a side dish and goes well with rice, beans, and a variety of other Mexican dishes. This recipe is perfect for those who love Mexican flavors and are looking for a new and delicious way to enjoy chile peppers.

Instructions

1.Place the chiles directly over the flame of a gas burner set to high, and heat until slightly charred on all sides.
2.Place the chiles in a covered bowl or plastic bag, and let sweat for 10 minutes. Then remove the skin of the chiles and seed from the center.
3.Break up the queso fresco using your fingers into small pieces and stuff it inside each chile. Close the opening with toothpicks.
4.In a bowl, beat the eggs, flour, and salt together until smooth.
5.Heat 1 cup of oil in a skillet over medium heat.
6.Dip each chile in the egg mixture, and fry in the hot oil until golden. Drain on paper towels.
7.In a blender, combine the tomatoes, water, and garlic. Puree until smooth.
8.In a saucepan, heat 1/4 cup oil over medium heat. Add 1 teaspoon flour, and cook for 1 minute.
9.Pour the tomato mixture and chicken bouillon granules into the saucepan with the flour mixture. Cook for 10 minutes or until the sauce has thickened.
10.Add fresh oregano leaves on top of the sauce and serve immediately.

PROS

Xochipilli’s Chile Relleno is a flavorful dish that combines the smoky taste of the charred chile with the creaminess of queso fresco.

It can be served as a tasty vegetarian meal or side dish.

CONS

This dish can be time-consuming to prepare, and the frying process can make it high in calories and fat if not eaten in moderation.

HEALTH & BENEFITS

The chile peppers used in this dish contain capsaicin, which can help to reduce inflammation and boost metabolism.
Additionally, queso fresco is a good source of protein and calcium, which can help to build and maintain strong bones.

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