Here’s a classic Chiles Rellenos recipe – Mexican-style stuffed poblano peppers, battered and fried, then served with a rich tomato sauce. This version sticks close to tradition but includes tips to make the process smoother.
🌶️ Chiles Rellenos Recipe
Serves: 4
Time: ~1.5 hours
🛒 Ingredients
For the peppers:
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4 large poblano peppers
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1 cup shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
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Optional: Cooked ground beef or picadillo (instead of or with cheese)
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Toothpicks (to close the peppers)
For the batter:
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4 large eggs, separated
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1 tablespoon all-purpose flour
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1/4 teaspoon salt
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Oil for frying (vegetable or canola)
For the tomato sauce:
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4 medium ripe tomatoes (or 1 can of whole peeled tomatoes)
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1/4 onion
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1 garlic clove
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1/4 teaspoon dried oregano
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Salt and pepper, to taste
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1 tablespoon oil
🔪 Instructions
1. Roast the peppers
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Place poblano peppers over an open flame (stovetop or broiler), turning until blackened all over.
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Place in a bowl, cover with plastic wrap or a towel, and let steam for 10 minutes.
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Peel off the blackened skin, carefully slit each pepper lengthwise, and remove seeds.
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Tip: Be careful not to tear the peppers too much.
2. Stuff the peppers
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Fill each pepper with cheese (and/or meat). Don’t overfill.
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Close with toothpicks to keep filling inside.
3. Make the batter
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Beat egg whites until stiff peaks form.
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In a separate bowl, lightly beat egg yolks, then fold into whites gently with flour and salt.
4. Fry the peppers
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Heat ~1/2 inch of oil in a skillet over medium heat.
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Dust each stuffed pepper with a little flour (helps the batter stick).
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Dip into the egg batter, coating well.
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Carefully place in the oil and fry until golden brown on all sides (~2–3 mins per side).
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Drain on paper towels.
5. Make the tomato sauce
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Blend tomatoes, onion, garlic, oregano, salt, and pepper until smooth.
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Heat 1 tbsp oil in a pan; pour in sauce and simmer for 10–15 minutes, until slightly thickened.
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Taste and adjust seasoning.
6. Serve
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Spoon a bit of sauce on a plate, place a fried chile on top, and drizzle with more sauce.
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Optional toppings: chopped cilantro, crema, or crumbled queso fresco.
