CHILES RELLANOS
Chiles Rellenos are a beloved Mexican dish of roasted poblano peppers filled with cheese or meat, coated in batter, and fried.
These stuffed chiles offer a delightful balance of smoky, savory, and cheesy flavors.
They’re perfect for a hearty meal that celebrates authentic Mexican cuisine.
Why This Recipe
This Chiles Rellenos recipe captures the essence of traditional Mexican flavors in a straightforward, accessible way.
These chiles offer a comforting, flavor-packed experience with their crispy coating and cheesy filling.
Ideal for both family dinners and special occasions, these Chiles Rellenos are a guaranteed hit.
About This Recipe
Chiles Rellenos, or “stuffed chiles,” are poblano peppers filled with cheese or meat and fried in a fluffy egg batter.
This recipe features roasted poblanos stuffed with cheese, creating a rich, melt-in-your-mouth filling in a lightly fried exterior.
Ingredients
- 6 large poblano peppers
- 2 cups shredded cheese (like Oaxaca or Monterey Jack)
- 1 cup all-purpose flour (for dredging)
- 4 large eggs (separated)
- 1/2 tsp salt
- 1/4 cup vegetable oil (for frying)
- Optional toppings: salsa roja, sour cream, fresh cilantro
Prep Time and Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Estimated Calories
- Serving Size: 1 chile relleno
- Calories per Serving: Approximately 250 calories
Cooking Instructions
1. Roast the Peppers
Place poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
2. Peel and Stuff the Peppers
Peel the skin off the peppers and cut a small slit to remove seeds. Stuff each pepper with cheese, then gently press to close.
3. Prepare the Batter
In a bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks and salt to create a fluffy batter.
4. Dredge and Fry
Lightly coat each stuffed pepper with flour. Dip each one in the egg batter, ensuring it’s fully coated. Heat oil in a skillet over medium heat and fry each chile until golden brown on all sides.
5. Serve
Place fried chiles on paper towels to drain excess oil. Serve warm, topped with salsa, sour cream, or fresh cilantro.
FAQs
If poblano peppers are unavailable, try using Anaheim peppers, though the flavor may differ slightly.
While frying gives them a crispy exterior, you can bake the chiles at 400°F for 15-20 minutes as a lighter option.
Oaxaca or Monterey Jack are great choices as they melt well and complement the poblano flavor.
Yes, you can stuff and batter them ahead, then fry them just before serving to keep them crispy.
Conclusion
Chiles Rellenos brings roasted poblanos, melted cheese, and a crispy, golden coating for an unforgettable Mexican dish.
You’ll experience the perfect blend of smoky, cheesy, and savory flavors with every bite.
Serve these with your favorite salsa, and enjoy the comforting taste of authentic Mexican cuisine!
CHILES RELLANOS
Ingredients
- 4 large poblano peppers
- 1 cup shredded cheese (cheddar, Oaxaca, or Monterey Jack)
- 1/2 cup ground beef or chicken (optional)
- 1/4 cup onion finely chopped (optional)
- 2 large eggs (for batter)
- 1/2 cup flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp vegetable oil (for frying)
- Tomato sauce or salsa for serving
Instructions
- Roast the poblano peppers directly over an open flame or under the broiler, turning until the skin is charred. Place them in a plastic bag for a few minutes to loosen the skins, then peel and remove the seeds.
- If using ground meat, cook the meat and onion in a pan until browned. Let it cool, then stuff the roasted peppers with cheese and optional meat mixture.
- In a separate bowl, beat the eggs. In another bowl, combine flour, salt, and pepper.
- Lightly coat the stuffed peppers in flour, dip them in the egg batter, and fry in hot oil for 3-4 minutes per side until golden brown.
- Serve with tomato sauce or salsa on top. Enjoy your Chiles Rellenos with rice or beans!
