Chile Relleno Pancakes

13 Ratings
  • 5 12
  • 4 0
  • 3 1
  • 2 0
  • 1 0

This tasted and felt just like a chile relleno, which isn't surprising, as we used the same ingredients. Not only did it taste the same, but I think it's easier to eat, since we don't have to worry about eating around the seedpod and stem. If you love chile rellenos as much as I do, you'll love these pancakes.

By Chef John

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Recipe Summary

cook:
25 mins
additional:
15 mins
total:
55 mins
prep:
15 mins
Servings:
4
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Sauce:
For the Pancakes:

Directions

  • 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.

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  • 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.

Chef's Notes:

If you don't have gas burners, you can use a blow torch or a gas grill to char the peppers--or you can skip this step and saute the peppers instead.

This is typically made with fresh tomato sauce instead of marinara, but that's what I prefer. You can use either.

You can use a mild white Cheddar instead of Monterey Jack, or a combination of the two.

This recipe makes about 3 cups of sauce, or 4 to 6 portions.

Nutrition Facts

Per Serving:
466 calories; protein 23.2g; carbohydrates 31.4g; fat 28.1g; cholesterol 274.7mg; sodium 1226.3mg. Full Nutrition
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