Chile relleno

Chile relleno
	Chiles rellenos
Type	Stuffed vegetable
Course	First or main
Place of origin	Mexico
Serving temperature	Hot
Main ingredients	Poblano pepper, egg, cheese
Variations	New Mexico chile, pasilla, meat
	Media: Chile relleno;

The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile")^[1] is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".^[1]

The most common pepper used is Puebla's poblano pepper, though New Mexico chile, pasilla, or even jalapeño peppers are popular as well. It is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with canella; covered in an egg white batter, simply corn masa flour and fried, or without any batter at all.^[2]^[3] Although it is often served in a tomato sauce, the sauces can vary.

Regional variation

Mexico

Some regional versions in Mexico use rehydrated dry chiles such as anchos or pasillas.^[2]

United States

In the United States, chiles rellenos are usually filled with asadero or Monterey Jack cheese, but can also be found with cheddar or other cheeses, as well as ground or minced meat.^[4]

Variations, which can be seen based on regional tastes or experimentation, include:

Chiles en nogada^[5]
Pecan-encrusted
Crab-filled^[5]
Inside of a "chile relleno burrito"^[6]
In a casserole form (which can be more practical for serving groups of people)^[7]
Tuna-filled^[5]
Squash blossom-stuffed^[5]
Mushroom-stuffed^[5]
Shrimp-stuffed^[5]

A recipe from 1914 (as "chili reinas") is published in a period guidebook to San Francisco restaurants.^[8]

Guatemala

In Guatemala, the pimiento pepper is stuffed with shredded pork and vegetables. Like the Mexican version, it is covered with egg batter and fried. It is served with tomato sauce or inside a bread bun.

Gallery

A variation on the classic recipe using egg batter rather than dipping in masa flour
Jalapeño "poppers", another form of chiles rellenos
A Mexican-American variation which has chiles stuffed with monterey jack cheese and an egg batter, baked in a casserole dish