Poblano Chile Relleno Recipe

Name: Poblano Chile Relleno
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour, divided; 1 teaspoon baking powder; 1/2 teaspoon salt, plus 1/2 teaspoon; 12 ounces beer; 2 tablespoons extra-virgin olive oil; 2 tablespoons finely chopped scallions; 1 clove minced garlic; 1 1/2 cups fresh corn kernels; Fresh ground black pepper; 1/2 cup grated monterey jack; 6 poblanos, charred and peeled; Corn oil, for frying; Sour cream, as accompaniment; Lime wedges, as accompaniment

Servings: persons

1 1/2 cups flour, divided
1 teaspoon baking powder
1/2 teaspoon salt, plus 1/2 teaspoon
12 ounces beer
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped scallions
1 clove minced garlic
1 1/2 cups fresh corn kernels
Fresh ground black pepper
1/2 cup grated monterey jack
6 poblanos, charred and peeled
Corn oil, for frying
Sour cream, as accompaniment
Lime wedges, as accompaniment

1
Combine 1 cup of the flour, baking powder, and 1/2 teaspoon of salt in a large bowl.
2
Gradually add the beer, whisking until the batter is smooth.
3
Cover with plastic wrap, and refrigerate for 1 hour.
4
Heat oil in a medium skillet over medium heat.
5
Add the scallions and garlic, and cook until soft, 4 to 5 minutes.
6
Add the corn and cook for 2 to 3 minutes.
7
Season, to taste, with salt and pepper.
8
Allow to cool, add cheese, and set aside.
9
Make an incision the length of each chile and remove the stems and seeds.
10
Stuff corn filling into chilies, and close with a toothpick.
11
In a large deep skillet, pour oil until half full.
12
Heat over medium heat until hot.
13
Dredge chilies in remaining flour, shake off excess, dip in batter, and fry until golden, approximately 1 minute per side.
14
Drain on paper towels and season with salt.
15
To serve place on large dish and serve with sour cream and lime wedges.
16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups flour, divided, 1 teaspoon baking powder, 1/2 teaspoon salt, plus 1/2 teaspoon, 12 ounces beer, and more.

Yes, Poblano Chile Relleno falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Poblano Chile Relleno

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions