Get ready to elevate your culinary game with a mouthwatering Mexican fusion dish that combines the classic chile relleno with a Monte Cristo twist! This isn't just another recipe - it's a flavor adventure that transforms humble poblano peppers into a crispy, cheesy, meaty masterpiece that will have your family and friends begging for seconds. Imagine biting into a perfectly golden, crisp exterior that gives way to a molten cheese and savory meat filling - this Chile Relleno Monte Cristo is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 4 slices ham
- 4 slices turkey
- 2 eggs
- 1 cup flour
- Oil for frying
Instructions
- Carefully roast poblano peppers over an open flame or under broiler until skin is charred and blistered. Place roasted peppers in a sealed plastic bag for 10 minutes to steam, which helps remove the skin.
- Gently peel the charred skin off the poblano peppers. Make a small slit on one side and carefully remove seeds while keeping pepper intact.
- Stuff each poblano pepper with a mixture of shredded cheese, one slice of ham, and one slice of turkey. Ensure filling is compact and pepper is sealed.
- Separate egg whites and yolks. Whip egg whites until stiff peaks form. Gently fold egg yolks back into whipped whites to create a light, airy batter.
- Coat each stuffed pepper in flour, shaking off excess. Then carefully dip into the egg batter, ensuring complete coverage.
- Heat oil in a deep skillet to 350°F (175°C). Carefully place battered peppers into hot oil and fry until golden brown, approximately 3-4 minutes per side.
- Remove peppers from oil and drain on paper towels to remove excess oil. Let rest for 2-3 minutes before serving.
- Optional: Serve with salsa, guacamole, or a light cream sauce for additional flavor and presentation.
Tips
- Roasting Perfection: When charring poblano peppers, ensure even blackening by rotating them frequently. The steaming technique after roasting helps the skin slip off effortlessly.
- Batter Magic: The key to a light, crispy coating is properly whipped egg whites. Beat them until they form stiff, glossy peaks that hold their shape.
- Oil Temperature Matters: Use a cooking thermometer to maintain 350°F. Too cool, and your peppers will be greasy; too hot, and the outside burns before the inside cooks.
- Drain Smartly: Let the fried peppers rest on a wire rack over paper towels for optimal oil drainage and maintained crispiness.
- Prep Ahead: You can roast and stuff the peppers in advance, making frying a breeze when you're ready to serve.
- Serving Suggestion: Pair with a bright, tangy salsa or a cool crema to balance the rich, crispy peppers.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
