Chiles Rellenos
Roasted poblano peppers stuffed with gooey, melted cheese, coated in a light, airy egg batter, and fried until golden. A beloved Mexican classic that balances smoky, mild heat with rich, savory filling.
For 4 servings
- roast · ~10 min
Roast the poblano peppers.
1.Place peppers directly over a gas flame or under a broiler.2.Turn occasionally until skin is blistered and charred all over (5-7 min).3.Transfer to a plastic bag and seal to steam for 10 minutes.TIPSteaming loosens the skin. Don't skip this—it makes peeling easy. - prep · ~5 min
Peel and seed the peppers.
1.Gently rub off the charred skin with your fingers or a paper towel.2.Make a small lengthwise slit along one side of each pepper.3.Carefully remove the seed pod and rinse out any remaining seeds.4.Pat completely dry with paper towels.TIPKeep the stem intact. The slit should be just big enough to remove the seeds. - prep · ~3 min
Stuff the peppers with cheese.
1.Insert shredded queso Oaxaca into each pepper through the slit.2.Don't overstuff—the slit should nearly close.3.Gently press peppers closed and set aside. - prep · ~10 min
Make the salsa roja.
1.Boil tomatoes, onion, garlic, and serrano pepper until soft (10 min).2.Drain, then blend with cilantro and a pinch of salt until smooth.3.Warm salsa in a small pan over low heat. Set aside. - mix · ~5 min
Prepare the egg batter.
1.Whip egg whites with a pinch of salt until stiff peaks form.2.In a separate bowl, beat the yolks until pale, then fold into the whites.3.Gently stir in the flour until just combined.TIPFold gently—you want to keep as much air in the batter as possible for a light, fluffy coating. - prep · ~1 min
Dust the peppers in flour.
1.Lightly dredge each stuffed pepper in flour, shaking off excess.2.This helps the batter adhere. - fry · ~8 min
Fry the chiles rellenos.
1.Heat oil in a deep pot to 350°F (175°C).2.Holding the stem, dip each floured pepper into the egg batter.3.Carefully lay the battered pepper into the hot oil.4.Fry until deep golden brown, about 3-4 minutes per side.5.Drain on paper towels.TIPWork in batches and don't crowd the pot—this keeps the oil temperature steady. - serve
Serve immediately with warm salsa roja.
Plate each chile relleno and spoon salsa roja generously over the top.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Char the poblano skin until completely blackened for maximum smoky flavor.
- 2Pat the peeled peppers bone-dry before stuffing to prevent the batter from sliding off.
- 3Use room-temperature eggs for the fluffiest, most stable egg white foam.
- 4Keep the stem on the pepper as a natural handle for dipping and frying.
- 5Test oil temperature with a small drop of batter — it should sizzle immediately without browning too fast.
- 6Drain fried chiles on a wire rack instead of paper towels to keep the crust crisp.
Adapt it for your goals.
Meat-filled
Add 200g of cooked, seasoned ground beef or shredded chicken to the cheese filling for a heartier, protein-packed version. Great for a main course that satisfies bigger appetites.
VeganVegan
Replace Oaxaca cheese with a plant-based mozzarella or cashew cheese, and use aquafaba (whipped chickpea brine) instead of egg whites. The batter will be lighter but still crisp, making this entirely plant-based.
Baked instead of friedBaked instead of fried
Place battered chiles on a greased baking sheet and bake at 400°F (200°C) for 15-20 minutes, flipping halfway. This reduces oil significantly while still achieving a golden crust.
Salsa verde versionSalsa verde version
Replace the salsa roja with a tangy tomatillo salsa verde for a brighter, more acidic contrast to the rich cheese and smoky pepper.
Why this is on our healthy list.
Rich in Vitamin C
Poblano peppers are an excellent source of vitamin C, which supports immune function and collagen production. One pepper provides a significant portion of daily needs.
Good Source of Calcium
Queso Oaxaca and similar cheeses contribute calcium, essential for strong bones and teeth, as well as proper muscle function.
Moderate Protein Content
The eggs and cheese in this dish provide high-quality protein, which helps with satiety and muscle repair.
Low Carbohydrate Base
Poblano peppers are naturally low in carbs, making this dish a suitable option for those monitoring their carbohydrate intake when served without rice or beans.
Frequently asked questions
Overmixing or folding too aggressively can deflate the egg whites. Use a gentle, sweeping motion and stop as soon as the flour is incorporated — streaks are okay.
