Loading...
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
Roast and Peel the Peppers
Prepare the Tomato Sauce
Stuff the Peppers
Enjoy soft, pliable, and wholesome homemade tortillas. Made with whole wheat flour for extra fiber and a nutty flavor, they are perfect for tacos, burritos, and quesadillas. This simple recipe yields tortillas far superior to any store-bought version.
Smoky, savory black beans and colorful bell peppers sizzle in a zesty homemade spice blend. This hearty vegetarian take on a classic Mexican favorite is perfect for a quick weeknight dinner, ready in under 30 minutes.
Juicy, crispy carnitas piled high on a toasted bolillo roll with creamy refried beans, fresh avocado, and tangy pickled onions. A classic Mexican sandwich that's hearty, flavorful, and incredibly satisfying for lunch or dinner.
A hearty and soulful Mexican stew, featuring tender pork and chewy hominy in a rich, smoky red chile broth. Perfect for gatherings, and customizable with fresh garnishes.
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.
This Mexican recipe takes 50 minutes to prepare and yields 4 servings. At 470.88 calories per serving with 16.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Egg Batter (Capeado)
Fry the Chiles Rellenos
Serve Immediately
For a heartier version, stuff the peppers with picadillo (a seasoned ground meat mixture) or a blend of cheese and cooked potatoes.
For a more traditional flavor, use Oaxaca cheese, which is a Mexican string cheese that melts beautifully.
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.
Serve with a different sauce, such as a creamy cilantro sauce or a tangy salsa verde made with tomatillos.
Poblano peppers are an excellent source of Vitamin C, an antioxidant that supports the immune system, skin health, and the absorption of iron.
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.
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.
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.
While delicious, traditional Chiles Rellenos are fried and contain a significant amount of cheese, making them high in fat and calories. However, they also provide vitamins from the peppers and tomatoes. For a healthier option, consider baking them instead of frying.
Chiles Rellenos are best served immediately after frying for the best texture. You can prepare the components ahead: roast and peel the peppers, stuff them, and make the sauce. Store them separately in the refrigerator, then batter and fry just before serving.
Poblano peppers are generally mild, with a Scoville rating of 1,000-2,000 SHU, which is less spicy than a jalapeño. However, the heat level can vary from pepper to pepper.
This is a common issue. The most likely reasons are that the pepper was wet after peeling, or you skipped the crucial step of dredging it in flour before dipping it in the egg batter. The flour acts as a binder, helping the batter cling to the pepper's smooth skin.
The best cheese is a good melting cheese that isn't too oily. Traditional choices include Oaxaca cheese or queso asadero. Monterey Jack is an excellent and widely available substitute. You can also use queso fresco for a less melty, more crumbly texture.