Chile Relleno Pancakes

If you love chile rellenos, try Chef John's pancake version of the favorite dish, full of the same ingredients, but easier to enjoy!

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 466 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Remove the charred skin and seedpods from the peppers and rinse out the loose seeds. Slice the pepper into 1/4-inch strips.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

Ladle sauce onto a plate or into a shallow bowl and top with a chile relleno pancake.

Step 9

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.