The chile relleno (, literally "stuffed chile") 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". 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.
Variations, which can be seen based on regional tastes or experimentation, include:
- Chiles en nogada
- Inside of a "chile relleno burrito"
- In a casserole form (which can be more practical for serving groups of people)
- Tuna-filled
In addition, the jalapeño popper can be described as a version of the chile relleno using jalapeños.
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
<gallery widths="200px" heights="155px">
Image:Breaded-Chile-Rellenos.jpg| A variation on the classic recipe using egg batter rather than dipping in masa flour
File:Jalapeños.jpg|Jalapeño "poppers", another form of chiles rellenos
File:Chile Relleno casserole.jpg|A Mexican-American variation which has chiles stuffed with monterey jack cheese and an egg batter, baked in a casserole dish
</gallery>
See also
- Chiles en nogada
- Dinamita
- List of Mexican dishes
- Mirchi bada