Chiles Rellenos are a beloved staple of Mexican cuisine, featuring large poblano peppers stuffed with cheese or other fillings, coated in a fluffy egg batter, and fried to golden perfection. These stuffed peppers are bursting with flavor, combining the mild heat of roasted poblanos with the creamy goodness of melted cheese, making them a must-try dish for any fan of Mexican food.
This recipe is as authentic as it gets, bringing traditional flavors and techniques straight to your kitchen. While it may seem like an involved dish, Chiles Rellenos are surprisingly easy to prepare once you get the hang of it. Whether you’re cooking for a casual family dinner or preparing a festive meal for friends, these stuffed peppers will always be a crowd-pleaser. Plus, you can customize the filling to include beef, chicken, or even veggies, though the classic version is usually stuffed with cheese.
Serve your Chiles Rellenos with Arroz Con Pollo and Schmaltz-Refried Pinto Beans, or a simple salad for a complete meal. Top with homemade Classic Mexican Guacamole and Chile de Arbol Salsa or drizzle with sour cream to enhance the flavors even further. Once you master this dish, you’ll find yourself making it again and again for special occasions, family gatherings, or just to satisfy your craving for delicious Mexican food.
PrintChiles Rellenos
- Prep Time: :20
- Cook Time: :15
- Total Time: :35
- Yield: 6 1x
- Category: Entree
- Method: Oven
- Cuisine: Mexican
Ingredients
Sauce
- 5 red plum tomatoes, cored and coarsely chopped
- 1 garlic clove, minced
- 1/3 cup chopped white onion
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Chiles
- 1 1/2 cups Monterrey Jack cheese
- 1 tablespoon dried oregano
- 6 poblano chiles, charred, seeded, and deveined *see Cook’s Note
- 3 egg whites, at room temperature
- 1 egg yolk, at room temperature
- All-purpose flour, for dredging
- Vegetable oil, for frying
Instructions
- Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
- Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
- In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don’t have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
- Arrange the chiles on a serving platter, spoon the sauce on top and serve.
Notes
- To char the chiles (or any fresh chile): Put the chiles over a gas flame or underneath the broiler and cook until they are blackened on all sides. Enclose them in a plastic bag and let stand for 10 minutes to steam, which will make them easier to peel. Peel, stem, and seed the chiles. Once peeled, the chiles may be chopped, sliced or stuffed.