Crispy Chile Güero Relleno
Golden-fried yellow peppers stuffed with melty cheese and topped with a bright, garlicky tomato sauce. A vegetarian Mexican classic that feels restaurant-worthy but comes together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 4 whole yellow chile güero peppers (or banana peppers)
- 6 oz Oaxaca cheese (or mozzarella), sliced
- 1 can (14.5 oz) canned crushed tomatoes
- 3 cloves garlic cloves, minced
- ½ cup all-purpose flour
- 2 whole eggs
Instructions
- 1
Carefully slit each pepper lengthwise and scoop out seeds and membranes with a small knife, keeping the pepper whole.
- 2
Tuck a slice of cheese into each pepper cavity until stuffed. Pat peppers dry with paper towels.
- 3
Place flour in one shallow dish and beat eggs in another. Coat each pepper lightly in flour, shake off excess, then dip in egg.
- 4
Heat 0.5 inch of oil in a large skillet over medium-high until shimmering. Fry peppers 2–3 minutes per side until golden and cheese starts to leak. Transfer to a plate.
- 5
In the same skillet, stir garlic for 30 seconds until fragrant. Pour in tomatoes, season with salt and pepper, simmer 4 minutes.
- 6
Nestle peppers back into sauce, spoon sauce over tops, and serve hot.
Tools you’ll need
- small knife
- 2 shallow dishes (for flour and egg)
- large skillet (12-inch)
- wooden spoon or spatula
- paper towels
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