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Chile Relleno Pancakes

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.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1805.1 kcal

Equipment

  • 1 Saucepan
  • 1 Non-stick Skillet
  • 2 Mixing Bowls
  • 1 Whisk
  • 1 Tongs For charring peppers

Ingredients
  

Main

  • 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

Instructions
 

  • 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. Chef John

Notes

For the poblano peppers, charring them evenly until almost soft is key. The steaming process is crucial for easy peeling; ensure they are tightly wrapped. The marinara sauce benefits from a longer, slow simmer to deepen flavors; adjust chili powder and other spices to your preferred heat level, adding more broth if a thinner sauce is desired. The egg batter's lightness is paramount for a proper chile relleno texture. Whisking egg whites to soft peaks and gently folding them into the yolk mixture creates an airy, foamy consistency. Be careful not to overmix and deflate the whites. When cooking the pancakes, use medium heat to prevent burning while ensuring the batter cooks through and the cheese melts completely. Covering the pan helps trap heat, aiding in even cooking and cheese melting. Serve immediately with warm sauce.