Chili Rellenos
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
6 steps. 30 minutes total.
- 1
Step 1
- a.Roast and Sweat the Peppers
- b.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.
- c.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.
- d.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
Step 2
- a.Prepare the Caldillo (Tomato Sauce)
- b.While the peppers steam, combine the Roma tomatoes, white onion, garlic cloves, and vegetable broth in a small saucepan.
- c.Bring to a boil, then reduce the heat and simmer for 10-12 minutes, until the vegetables are very soft.
- d.Carefully transfer the mixture to a blender. Add the Mexican oregano and a pinch of salt. Blend until completely smooth.
- e.Return the sauce to the saucepan and keep warm over very low heat.
- 3
Step 3
- a.Stuff the Peppers and Prepare for Frying
- b.Gently insert one stick of Oaxaca cheese into each peeled pepper through the slit.
- c.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
Step 4
- a.Make the Egg Batter (Capeado)
- b.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).
- c.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.
- 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.In a large, deep skillet or Dutch oven, heat the vegetable oil to 360°F (182°C). Use a thermometer for accuracy.
- c.Holding a stuffed pepper by its stem, dip it into the egg batter, using a spoon to ensure it's fully coated.
- d.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.
- e.Using a slotted spoon, transfer the fried relleno to a wire rack to drain. Repeat with the remaining peppers.
- 6
Step 6
- a.Serve Immediately
- b.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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best batter, ensure your egg whites and bowl are completely free of any fat or yolk, and beat them just before you are ready to fry.
- 2Using a deep-fry thermometer is highly recommended. If the oil is too cool, the rellenos will be greasy; if it's too hot, the batter will burn before the cheese melts.
- 3Drain the fried rellenos on a wire rack instead of paper towels. This allows air to circulate underneath, keeping the bottom from getting soggy.
- 4Choose poblano peppers that are relatively straight and flat, as they are easier to roast evenly and stuff.
- 5Work quickly once the batter is made. It will begin to deflate over time, so have your peppers stuffed and ready to be dipped and fried.
Adapt it for your goals.
Filling
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.
PreparationPreparation
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.
SauceSauce
Serve with a different sauce, such as a creamy cilantro sauce or a rich mole poblano for a more complex flavor profile.
Why this is on our healthy list.
Rich in Vitamin C
Poblano peppers are an excellent source of Vitamin C, an antioxidant that supports immune function and skin health.
Source of Lycopene
The tomato sauce provides lycopene, a powerful antioxidant linked to a reduced risk of certain chronic diseases.
Provides Protein
The combination of eggs and cheese offers a good amount of protein, which is essential for muscle repair, growth, and overall body function.
Frequently asked questions
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.