Chile Relleno Salvadoreno

Name: Chile Relleno Salvadoreno
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Salvadoran
Ingredients: 6 mild green peppers; 200g queso fresco, crumbled; 3 eggs, separated; 3 tbsp flour; Vegetable oil for frying; For broth: 4 tomatoes, 1 onion, 2 cloves garlic, 1 cup water, salt

Chile Relleno (CHEE-leh reh-YEH-noh)

Stuffed Pepper Salvadoran Style

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 358 kcal

Mild green peppers stuffed with a mixture of cheese and vegetables, coated in egg batter, and fried until golden. Served in a light tomato broth.

Nutrition & Info

Protein 18.0g

Carbs 22.0g

Fat 22.0g

Protein Carbs Fat

Dietary

vegetarian dairy-free nut-free

Allergen Warnings

⚠ dairy ⚠ eggs ⚠ gluten

Equipment Needed

skillet whisk baking sheet blender

Presentation Guide

Vessel: shallow bowl with broth

Garnishes: tomato broth, cilantro

Accompaniments: rice, corn tortillas

Ingredients

6 mild green peppers
200g queso fresco, crumbled
3 eggs, separated
3 tbsp flour
Vegetable oil for frying
For broth: 4 tomatoes, 1 onion, 2 cloves garlic, 1 cup water, salt

Instructions

1
Roast peppers over flame until charred. Place in a bag to steam, then peel. Make a slit and remove seeds carefully, keeping the pepper whole.
2
Stuff each pepper with crumbled queso fresco. Close the slit and dust the pepper lightly with flour.
3
Beat egg whites until stiff peaks form. Fold in yolks and a pinch of salt to make a light batter.
4
Dip each stuffed pepper in the egg batter, coating completely. Fry in hot oil until golden on all sides.
5
Blend tomatoes, onion, and garlic. Cook the sauce with water and salt until simmering. Place fried peppers in the broth.
6
Simmer the peppers in the tomato broth for ten minutes to meld flavors. Serve in shallow bowls with broth spooned over.

💡

Did You Know?

Salvadoran chiles rellenos use mild peppers rather than hot ones, making them accessible to everyone including children who love the cheesy filling.

Chef's Notes

Equipment Tips

skillet
whisk
baking sheet
blender

Garnishing

tomato broth, cilantro

Accompaniments

rice, corn tortillas

The Story Behind Chile Relleno Salvadoreno

Chile relleno is a dish shared across Mesoamerican cuisines but the Salvadoran version has its own distinct character, using milder peppers and a simpler cheese filling compared to the elaborate versions found in Mexico. The technique of battering and frying stuffed peppers was refined during the colonial period when Spanish egg-battering methods met indigenous pepper cultivation. In El Salvador, the dish is typically served swimming in a light tomato broth, making it a complete and satisfying meal.

🕐 Traditionally enjoyed lunch or dinner 📜 Origins: Colonial Mesoamerican

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