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Chicken in red sauce served with orange rice on a decorative plate

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.
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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
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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.
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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
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