Chiles Rellenos with Authentic Mexican Red Salsa

Here’s a full Chiles Rellenos with Authentic Mexican Red Salsa recipe — made the classic way with roasted poblanos, a light egg batter, and a rich homemade salsa roja.

🌶 Chiles Rellenos with Authentic Mexican Red Salsa

Ingredients

For the Chiles Rellenos

• 6 fresh poblano peppers (large, firm, and glossy)

• 1½ cups Oaxaca cheese (or mozzarella), shredded or cut into strips

• 4 large eggs, separated

• ½ teaspoon salt (for egg whites)

• ½ cup all-purpose flour (for dusting)

• Vegetable oil, for frying

For the Authentic Mexican Red Salsa

• 4 medium ripe tomatoes

• 2 dried guajillo chiles, stems and seeds removed

• 2 dried ancho chiles, stems and seeds removed

• 2 cloves garlic (unpeeled)

• ¼ small white onion

• 1 cup chicken broth (or water)

• 1 tablespoon vegetable oil

• Salt, to taste

Instructions

1. Roast and Prepare the Poblanos

1. Place poblanos directly over an open flame or under a broiler, turning until the skins are charred and blistered on all sides.

2. Place the roasted chiles in a bowl and cover with plastic wrap or a kitchen towel for 10 minutes (this steams them, making peeling easier).

3. Gently peel off the charred skin.

4. Make a small slit lengthwise in each chile; carefully remove seeds and membranes while keeping the chile intact.

5. Stuff each chile with cheese, then close the slit with toothpicks.

2. Make the Salsa Roja

1. In a dry skillet over medium heat, lightly toast the dried guajillo and ancho chiles for a few seconds per side (do not burn).

2. Soak the toasted chiles in hot water for 10 minutes until softened.

3. On the same skillet, roast tomatoes, garlic (in peel), and onion until charred in spots. Peel garlic.

4. Blend the softened chiles, roasted tomatoes, garlic, and onion with chicken broth until smooth.

5. Heat 1 tablespoon oil in a saucepan over medium heat. Pour in the blended salsa, season with salt, and simmer for 10 minutes until slightly thickened.

3. Make the Egg Batter

1. In a clean mixing bowl, beat the egg whites with the salt until stiff peaks form.

2. Add the yolks one at a time, gently folding to keep the mixture airy.

4. Fry the Chiles

1. Heat ½ inch of vegetable oil in a skillet over medium-high heat.

2. Lightly dust each stuffed chile with flour, shaking off excess.

3. Dip into the egg batter, coating well.

4. Fry until golden on both sides, about 2 minutes per side. Drain on paper towels.

5. Serve

• Spoon some salsa roja onto a plate, place a chile on top, and drizzle more salsa over it.

• Serve with warm rice and beans.

Tip: For a lighter version, you can skip the batter and simply roast the poblanos, stuff them, and serve them with the salsa.