Go Back
–+ servings

Chiles Rellenos

Chiles rellenos (Spanish for “stuffed peppers”) are a traditional Mexican dish made with large, mild chile peppers—often poblano peppers—that are:
Roasted and peeled
Stuffed, commonly with cheese, seasoned meat, or beans
Often coated in a fluffy egg batter and fried
Served with a tomato-based sauce
The singular is chile relleno; the plural is chiles rellenos. They’re usually savory and mildly spicy, though the heat varies by pepper.
Print Recipe Pin Recipe Add to Collection Like
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Dinner, Main Course
Cuisine Mexican
Servings 4 servings
Calories 400 kcal
Click below the individual ingredient link to shop on Amazon.
As an Amazon Associate, we may earn commissions from qualifying purchases.

Ingredients
 
 

Peppers

  • 4 large poblano peppers
  • 8 ounces Monterey Jack Oaxaca, or mild cheddar cheese, cut into 4 long pieces
  • 4 large eggs separated
  • 1/2 cup all-purpose flour divided
  • 1/2 teaspoon salt
  • 2 cups vegetable oil or enough for 1 inch of oil in the skillet
  • Toothpicks if needed

Tomato Sauce

Instructions
 

  • Roast the peppers: Place the poblanos under the broiler or directly over a gas flame. Turn frequently until the skins are blackened and blistered on all sides, about 8–10 minutes.
  • Steam and peel: Put the hot peppers in a covered bowl or sealed paper bag for 10 minutes. Carefully peel off the loosened skins. Cut a lengthwise slit in each pepper and gently remove the seeds, keeping the peppers intact.
  • Stuff the peppers: Place one piece of cheese inside each poblano. Close the slit and secure with toothpicks if necessary.
  • Make the sauce: Blend the tomatoes, onion, garlic, broth, cumin, oregano, and salt until smooth. Heat 1 tablespoon oil in a saucepan over medium heat. Add the tomato mixture carefully and simmer for 15–20 minutes, stirring occasionally.
  • Heat the frying oil: Pour about 1 inch of vegetable oil into a deep skillet. Heat to 350°F over medium-high heat.
  • Prepare the egg batter: Beat the egg whites and 1/2 teaspoon salt with an electric mixer until stiff peaks form. In a separate bowl, lightly beat the yolks. Gently fold the yolks into the beaten whites.
  • Coat the peppers: Spread the flour on a plate. Lightly coat each stuffed pepper with flour, shaking off the excess. Dip into the egg batter until completely covered.
  • Fry: Carefully place 1–2 peppers at a time in the hot oil. Fry for about 2–3 minutes per side, until golden brown. Drain on paper towels and remove any toothpicks.
  • Serve: Spoon warm tomato sauce onto four plates and place one chile relleno on each. Serve immediately with rice, refried beans, or warm tortillas.
Start Cooking
Disclaimer

Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.

Nutrition

Calories: 400kcal (20%)Carbohydrates: 26g (9%)Protein: 25g (50%)Fat: 23g (35%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 238mg (79%)Sodium: 1227mg (53%)Potassium: 646mg (18%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 1442IU (29%)Vitamin C: 142mg (172%)Calcium: 515mg (52%)Iron: 4mg (22%)
Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword cheese, comfort food, fried, spicy
QR Code Promotions Kitchenware Map Recipe