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How to Make Chile Relleno Pancakes - A Step-by-Step Guide

Chile Relleno Pancakes are a delicious and unique twist on the classic Mexican dish, chile relleno. These savory pancakes are filled with roasted poblano peppers and gooey cheese, making them the perfect choice for a special weekend brunch or a comforting weeknight dinner.

This recipe takes the traditional flavors of chile relleno and transforms them into a more manageable and versatile format. The soft and fluffy pancakes provide the perfect base for the spicy pepper and creamy chees...

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Ingredients

  • 4 medium poblano chile peppers
  • 1 tablespoon olive oil
  • ½ cup diced onions
  • 3 cloves garlic, minced
  • salt to taste
  • 2 cups marinara sauce
  • 1 ¼ cups chicken broth, or more as needed
  • 4 teaspoons chili powder, or to taste
  • 1 teaspoon dried oregano
  • freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 5 large eggs
  • 6 ounces Monterey Jack cheese, cubed
  • 4 tablespoons all-purpose flour
  • 1 teaspoon olive oil, or as needed

Information

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Additional Time: 15 mins
  • Total Time: 55 mins
  • Servings: 4

  • Char peppers over an open flame, turning often, until skin is black and they are almost soft. Wrap peppers in a few paper towels and then in a kitchen towel. Let steam in the towel for at least 15 minutes.
  • While peppers rest, heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add onions, garlic, and a big pinch of salt; saute until onions turn translucent, 3 to 4 minutes. Stir in marinara sauce, 1 1/4 cup chicken broth, chili powder, oregano, pepper, more salt, cayenne, cumin, and cinnamon; bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally, for 30 minutes. Add more chicken broth for a thinner sauce if desired. Taste and adjust seasonings if needed. Keep warm until needed.
  • Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.
  • Crack 2 whole eggs into one bowl, and then separate 3 more eggs, with the whites going into another bowl, and the yolks going into the first bowl with the whole eggs.
  • Whisk until the bowl of whole eggs and yolks with a pinch of salt until light and airy. Gradually whisk in flour and set aside. Whisk the whites into soft peaks and use a spatula to fold the whites into the yolk mixture. You don't have to be too gentle, but the batter should end up light and foamy.
  • Heat 1 teaspoon olive oil over medium heat, and place down a pepper-shaped or round-shaped layer of the batter, about 1/4-thick, using about 1/8 of the batter for each pancake.
  • Cover the surface with sliced pepper and cheese cubes and spoon and spread another 1/8 of the batter over the top, covering up as much of the peppers and cheese as possible, going all the way to the edges.
  • Cover and cook until the bottom is golden brown, 3 to 4 minutes, before flipping over. Cover and cook the second side until golden brown, or until the batter is cooked though, and the cheese inside has melted, 3 to 4 minutes.
  • Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.

    • Nutrition

    466 cal.

    • Total Fat: 28g
    • Saturated Fat: 12g
    • Cholesterol: 275mg
    • Sodium: 1226mg
    • Total Carbohydrate: 31g
    • Dietary Fiber: 7g
    • Total Sugars: 14g
    • Protein: 23g
    • Vitamin C: 45mg
    • Calcium: 412mg
    • Iron: 4mg
    • Potassium: 742mg

    Categories

    Breakfast recipes
    Mexican recipes
    Savory recipes
    Vegetarian recipes
    Brunch recipes