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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.
For 4 servings
Roast and Sweat the Peppers
Prepare the Caldillo (Tomato Sauce)
Stuff the Peppers and Prepare for Frying
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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.
This mexican recipe takes 60 minutes to prepare and yields 4 servings. At 525.39 calories per serving with 23.72g of protein, it's a moderately challenging recipe perfect for lunch or dinner or main_dish.
Make the Egg Batter (Capeado)
Fry the Chiles Rellenos
Serve Immediately
For a heartier version, stuff the peppers with picadillo (a savory mixture of ground meat, potatoes, and spices) or a blend of cheeses like queso fresco and cotija.
For a lighter, baked version, skip the batter and frying. Place the stuffed peppers in a baking dish, cover with the tomato sauce and extra cheese, and bake at 375°F (190°C) for 20-25 minutes until the cheese is melted and bubbly.
Serve with a different sauce, such as a creamy cilantro sauce or a rich mole poblano for a more complex flavor profile.
Poblano peppers are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
The tomato sauce provides lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
The combination of eggs and cheese offers a good amount of protein, which is essential for muscle repair, growth, and overall body function.
A single Chile Relleno can range from 450 to 600 calories, depending on its size, the amount of cheese, and how much oil is absorbed during frying. The tomato sauce adds minimal calories.
While they contain healthy ingredients like poblano peppers and tomatoes, Chiles Rellenos are traditionally deep-fried, which adds significant fat and calories. They are best enjoyed as an occasional treat. The baked version is a much healthier alternative.
This usually happens for two reasons. First, make sure the peeled peppers are patted dry. Second, don't skip the step of dredging the stuffed peppers in flour. The light flour coating gives the egg batter something to cling to.
Chiles Rellenos are best eaten immediately after frying to enjoy the crispy batter. However, you can prepare the components in advance: roast and stuff the peppers, and make the sauce. Store them separately in the fridge, then make the batter and fry just before serving.
No, poblano peppers are generally mild, with a Scoville heat rating of 1,000-2,000 SHU, which is much milder than a jalapeño. They have a rich, earthy flavor. Occasionally, you might get a slightly spicier one, but they are not considered hot.