The chile relleno, Spanish for stuffed chile, is a dish of Mexican cuisine that originated in the city of Puebla, first described in 1858 as a green chile pepper stuffed with minced meat and coated with eggs. The most common pepper used is Puebla's own poblano, though New Mexico chile, pasilla or jalapeno peppers are also popular; it is typically stuffed with melted cheese such as queso Chihuahua or queso Oaxaca, or with a picadillo filling of diced pork, raisins and nuts seasoned with cinnamon, then either covered in an egg white batter, dusted in corn masa flour and fried, or left unbattered, and is often served in a tomato sauce.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 2 Origin Period, From (Year) Origin Region FAQs
How are the chiles prepared before they are stuffed for a chile relleno?
Per CooksInfo, they are roasted, steamed to loosen the skins, peeled and seeded.
In the CooksInfo recipe for cheese-filled chiles, the peppers are roasted until the skin is scorched. They go straight from the oven into a paper bag or a covered pot for 10 to 15 minutes to steam, which loosens the skins further. The skins are then removed, a small slit is cut along one side of each chile, and the seeds are taken out before each chile is stuffed with a piece of cheese. CooksInfo calls the skinning and seeding quite time-consuming and fiddly, and recommends doing it the morning or the evening before.
Connections
In Cuisine
Source Chile relleno - Wikipedia
Uses Ingredient
Source Chile Relleno (Wikidata)
Source Chile Relleno (Wikidata)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Chile Relleno (Wikidata)
P31 (instance of): Main course
Main course
Uses Ingredient: Egg, infobox main_ingredient field
Poblano pepper, egg, cheese
Uses Ingredient: Cheese, infobox main_ingredient field
Poblano pepper, egg, cheese
View the Source2. Chile relleno - Wikipedia
Infobox, Place of origin field
Mexico
Lead section
In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
Introduction
In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
- In Cuisine: Mexican Cuisine, Wikipedia category list
View the SourceWikidata: Chile Relleno
Wikidata Q5098719, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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