Chiles Rellenos
A classic Mexican dish featuring fire-roasted poblano peppers stuffed with melted cheese, coated in a light, fluffy egg batter, and fried to a perfect golden brown. Served with a simple yet flavorful tomato-based ranchero sauce, this is a truly authentic and satisfying meal.
For 4 servings
6 steps. 25 minutes total.
- 1
Step 1
- a.Roast and Peel the Peppers
- b.Place poblano peppers directly over a gas flame or under a broiler set to high. Turn occasionally until the skin is blackened and blistered on all sides, about 5-8 minutes.
- c.Immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10-15 minutes to loosen the skins.
- d.Once cool enough to handle, gently peel off the charred skin with your fingers. Avoid rinsing the peppers, as this washes away the smoky flavor.
- 2
Step 2
- a.Prepare the Tomato Sauce
- b.Heat 1 tbsp of olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- c.Add the minced garlic and cook for 1 more minute until fragrant.
- d.Stir in the chopped tomatoes, vegetable broth, ground cumin, Mexican oregano, 1/2 tsp salt, and black pepper.
- e.Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 15 minutes for the flavors to meld. Keep warm.
- 3
Step 3
- a.Stuff the Peppers
- b.Carefully make a single vertical slit down the side of each peeled pepper, from just below the stem towards the tip. Be careful not to cut all the way through to the other side.
- c.Gently open the slit and remove the seeds and veins. A small spoon can be helpful for this.
- d.Stuff each pepper with an equal amount of Monterey Jack cheese. If needed, secure the slit with a toothpick to keep the cheese inside during frying.
- 4
Step 4
- a.Prepare the Egg Batter (Capeado)
- b.In a clean, dry, medium-sized bowl, beat the egg whites with an electric mixer on high speed until they form stiff, glossy peaks. You should be able to turn the bowl upside down without the whites sliding out.
- c.In a separate small bowl, whisk the egg yolks with 2 tbsp of all-purpose flour and the remaining 1/4 tsp of salt until smooth.
- d.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
Step 5
- a.Fry the Chiles Rellenos
- b.Heat 1.5 cups of vegetable oil in a large, deep skillet over medium-high heat. The oil should be about 1 inch deep and reach a temperature of 360°F (182°C).
- c.Place the 1/4 cup of flour on a plate. Lightly dredge each stuffed pepper in the flour, shaking off any excess. This step is crucial for helping the batter adhere.
- d.Holding a pepper by its stem, dip it into the egg batter, using a spoon to ensure it's completely coated.
- e.Carefully place the battered pepper into the hot oil. Fry 1-2 at a time to avoid overcrowding. Spoon hot oil over the top of the pepper as it fries.
- f.Fry for 2-3 minutes per side, until the batter is golden brown and puffy. Remove with a slotted spoon and drain on a wire rack or a plate lined with paper towels.
- 6
Step 6
- a.Serve Immediately
- b.Remove any toothpicks from the peppers. Place one or two chiles rellenos on each plate.
- c.Spoon the warm tomato sauce over the top and garnish with fresh cilantro. Serve immediately for the best texture.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For easier peeling, ensure the peppers are thoroughly blackened and steamed properly.
- 2Use a low-moisture cheese like Oaxaca, Monterey Jack, or a low-moisture mozzarella to prevent the filling from becoming watery.
- 3Make sure your egg whites are at room temperature and your bowl is completely free of any grease or yolk for the fluffiest batter.
- 4Maintain a consistent oil temperature. If it's too low, the rellenos will absorb too much oil and become greasy. If it's too high, the batter will burn before the cheese melts.
- 5The light flour dredge before dipping in batter is the secret to making the batter stick. Don't skip it!
- 6Chiles Rellenos are best eaten fresh. The batter loses its crispness and can become soggy if left to sit for too long.
Adapt it for your goals.
Filling
For a heartier version, stuff the peppers with picadillo (a seasoned ground meat mixture) or a blend of cheese and cooked potatoes.
CheeseCheese
For a more traditional flavor, use Oaxaca cheese, which is a Mexican string cheese that melts beautifully.
PreparationPreparation
For a lighter, non-fried version, you can bake the stuffed and battered peppers. Place them on a baking sheet and bake at 400°F (200°C) for 20-25 minutes, or until the batter is set and golden.
SauceSauce
Serve with a different sauce, such as a creamy cilantro sauce or a tangy salsa verde made with tomatillos.
Why this is on our healthy list.
Rich in Vitamin C
Poblano peppers are an excellent source of Vitamin C, an antioxidant that supports the immune system, skin health, and the absorption of iron.
Source of Antioxidants
The tomatoes in the sauce are rich in lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases and protecting cells from damage.
Provides Protein
The combination of eggs in the batter and cheese in the filling provides a good amount of protein, which is essential for muscle repair, growth, and overall body function.
Frequently asked questions
A single serving of this Chile Relleno, including the sauce, contains approximately 450-550 calories, depending on the size of the pepper and the amount of oil absorbed during frying.