Chiles Rellenos

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Chiles Rellenos, meaning “stuffed chiles,” is a beloved dish in Mexican cuisine that combines smoky roasted poblano peppers with a luscious, savory filling. Whether filled with cheese, ground meat, or a vegetarian mix, the chiles are dipped in a fluffy egg batter and fried to golden perfection.

Ingredients

For the Chiles:

  • 6 large poblano peppers
  • 2 cups of shredded cheese (Monterey Jack, queso fresco, or your favorite) or cooked ground meat (optional)

For the Batter:

  • 4 large eggs, separated
  • ½ cup all-purpose flour
  • Pinch of salt

For the Sauce:

  • 2 tablespoons vegetable oil
  • ½ medium onion, finely chopped
  • 2 garlic cloves, minced
  • 4 large ripe tomatoes, blended into a purée
  • 1 cup chicken or vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste

For Frying:

  • 1 cup vegetable oil (for frying)

  • Instructions

    Step 1: Roast and Prepare the Chiles

    1. Place poblano peppers on a baking sheet under a broiler or directly over a gas flame. Roast until the skins are blackened and blistered, turning frequently.
    2. Transfer to a bowl and cover with a towel for 10 minutes to steam, making peeling easier.
    3. Carefully peel off the blackened skin without tearing the peppers. Make a small slit down one side of each pepper and remove the seeds. Set aside.

    Step 2: Prepare the Sauce

    1. Heat vegetable oil in a skillet over medium heat. Sauté the onion and garlic until softened.
    2. Add the tomato purée, broth, cumin, salt, and pepper. Simmer for 10–15 minutes until the sauce thickens slightly.

    Step 3: Stuff the Chiles

    1. Stuff each pepper with cheese or your chosen filling. Be careful not to overfill, as this may cause the peppers to tear.
    2. Use toothpicks to secure the opening if needed.

    Step 4: Make the Batter

    1. Beat the egg whites in a bowl until stiff peaks form.
    2. Gently fold in the yolks and a pinch of salt, being careful not to deflate the mixture.

    Step 5: Fry the Chiles

    1. Heat vegetable oil in a deep skillet over medium-high heat.
    2. Lightly dust the stuffed peppers with flour, then dip them into the egg batter, coating completely.
    3. Fry the chiles in the hot oil until golden brown on all sides. Remove and drain on paper towels.

    Step 6: Serve

    1. Place the fried chiles on a plate and spoon the warm tomato sauce over the top.
    2. Garnish with fresh cilantro or crumbled queso fresco if desired.

    Enjoy your authentic Chiles Rellenos with a side of rice, beans, or a crisp salad for a complete meal.

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