A quintessential dish from Puebla, Mexico, Chiles Rellenos feature fire-roasted poblano peppers stuffed with melting Oaxaca cheese, coated in a cloud-like egg batter, and fried to a perfect golden brown. Often served bathed in a light tomato broth (caldillo), this dish is a celebration of texture and flavor.
Prep30 min
Cook30 min
Servings4
Serving size: 1 piece
525cal
24gprotein
23gcarbs
39g
Ingredients
4 large Poblano Peppers (Choose straight, firm peppers for easier handling)
8 oz Oaxaca Cheese (Cut into 4 thick sticks)
4 pcs Large Eggs (Separated into yolks and whites)
0.5 cup All-Purpose Flour (Divided for dredging and batter)
A vibrant, flavorful rice side dish cooked with tomatoes, onions, and savory spices. This Tex-Mex classic, often called Mexican Rice, is the perfect partner for tacos, enchiladas, or any grilled meat.
Creamy, savory refried beans with a hint of spice, just like your favorite Tex-Mex restaurant. Made from scratch in under 20 minutes, they're the perfect side for tacos, burritos, or nachos.
About Chili Rellenos, Spanish Rice and Tex-Mex Refried Beans
Creamy, cheesy chili rellenos with aromatic Spanish rice. A soul-satisfying vegetarian comfort food!
This tex_mex dish is perfect for dinner. With 1093.29 calories and 38.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
White Onion
(Roughly chopped, for the sauce)
2 cloves Garlic (For the sauce)
0.5 cup Vegetable Broth (For the sauce)
0.5 tsp Mexican Oregano (For the sauce)
Instructions
1
Roast and Sweat the Peppers
Place poblano peppers directly over a gas flame, on a hot comal, or under a broiler. Turn frequently until the skin is blackened and blistered on all sides, about 5-8 minutes.
Immediately transfer the charred peppers to a bowl and cover tightly with plastic wrap, or place them in a heatproof bag and seal. Let them steam for 15 minutes. This step is crucial for easy peeling.
Once cool enough to handle, gently peel away the blackened skin with your fingers. Make a single vertical slit down the side of each pepper and carefully remove the seeds and veins, keeping the stem intact.
2
Prepare the Caldillo (Tomato Sauce)
While the peppers steam, combine the Roma tomatoes, white onion, garlic cloves, and vegetable broth in a small saucepan.
Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until the vegetables are very soft.
Carefully transfer the mixture to a blender. Add the Mexican oregano and a pinch of salt. Blend until completely smooth.
Return the sauce to the saucepan and keep warm over very low heat.
3
Stuff the Peppers and Prepare for Frying
Gently insert one stick of Oaxaca cheese into each peeled pepper through the slit.
On a plate, mix 1/4 cup of the all-purpose flour with 1/2 tsp of salt. Lightly dredge each stuffed pepper in the flour mixture, tapping off any excess. This helps the batter adhere.
4
Make the Egg Batter (Capeado)
In a large, clean, dry bowl, beat the egg whites with an electric mixer on high speed until stiff, glossy peaks form (about 3-4 minutes).
In a separate small bowl, whisk the egg yolks with the remaining 1/4 cup of flour and 1/2 tsp of salt until smooth.
Gently fold the yolk mixture into the beaten egg whites with a spatula until just combined. Be careful not to overmix, as this will deflate the batter.
5
Fry the Chiles Rellenos
In a large, deep skillet or Dutch oven, heat the vegetable oil to 360°F (182°C). Use a thermometer for accuracy.
Holding a stuffed pepper by its stem, dip it into the egg batter, using a spoon to ensure it's fully coated.
Carefully lower the battered pepper into the hot oil. Fry only one or two at a time to maintain oil temperature. Cook for 2-3 minutes per side, until deep golden brown and crispy.
Using a slotted spoon, transfer the fried relleno to a wire rack to drain. Repeat with the remaining peppers.
6
Serve Immediately
Place a freshly fried chile relleno on each plate. Ladle the warm tomato caldillo over or around the pepper. Serve immediately for the best crispy texture.
368cal
7gprotein
68gcarbs
8gfat
Ingredients
1.5 cup long-grain white rice (rinsed and drained well)
2 tbsp vegetable oil
1 pcs yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 cup tomato sauce
2 cup vegetable broth (low sodium preferred)
1 tsp chili powder
1 tsp ground cumin
0.5 tsp dried oregano
1 tsp salt
0.25 tsp black pepper (freshly ground)
2 tbsp fresh cilantro (chopped, for garnish)
1 pcs lime (cut into wedges for serving)
Instructions
1
Toast the Rice
Heat the vegetable oil in a medium saucepan or pot with a tight-fitting lid over medium heat.
Add the rinsed and drained rice. Stir frequently for 3-5 minutes until the grains turn opaque and are lightly golden and fragrant.
2
Sauté the Aromatics
Add the finely chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Combine Liquids and Spices
Pour in the tomato sauce and vegetable broth. Add the chili powder, ground cumin, dried oregano, salt, and black pepper.
Stir everything together to combine and bring the mixture to a rolling boil.
4
Simmer the Rice
Once boiling, immediately reduce the heat to the lowest possible setting.
