Smashed Potato and Cheese Chile Relleno

Jul 6, 2022

 

Potato and cheese chile relleno

Smashed Potato and Cheese Chile Relleno

Mashed potatoes add extra satisfaction to this traditional Mexican treat
Total Time: 50 minutes
Servings: 4
Author: Sibia

Ingredients

  • 4-5 chiles poblanos
  • 3 potatoes, medium sized
  • 1 block Monterey Jack cheese
  • 2 tbsp milk
  • 3 eggs
  • 1/2 cup flour
  • 3 cups oil, for frying

Instructions

Prepare the Chiles

  • Roast the chiles in a pan on high heat. Turn the peppers occasionally, until blistered and blackened throughout, 3-5 minutes on each side.
  • Place the roasted chiles in a covered dish or plastic bag and set aside to cool, about 10 minutes
  • Once cooled, peel away the blackened skin. Gently cut a slit down the middle of the chile and remove the seeds inside.

Prepare the Filling

  • Boil the potatoes whole, until soft. Remove from the water, peel the skin and place in a bowl
  • Grate the block of cheese and add to the bowl of potatoes, along with the milk and a pinch of salt. Mash everything together to desired consistency.
  • Gently spoon the filling into each of the chiles

Prepare Batter

  • Place flour in a medium bowl
  • In a separate medium bowl, beat eggs until stiff peaks form

Frying the Chiles

  • Heat the oil in a deep skillet over medium-high heat
  • Roll a stuffed pepper in flour until coated on all sides, then dip the coated pepper into the egg batter
  • Gently place the chile into the oil, frying for 3-5 minutes per side until brown and crispy
  • Place the chile on a lined baking sheet to drain off excess oil
  • Repeat for each chile
  • Immediately serve on a plate with rice, beans, or any other sides and toppings
Tried this recipe?Let us know how it was!

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