Chiles Rellenos: Stuffed Poblano Peppers with Cheesy Goodness

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Chiles Rellenos is a classic Mexican dish that combines the smoky flavor of roasted poblano peppers with a rich, cheesy filling, all wrapped in a light, fluffy egg batter and fried to perfection. This dish is a celebration of bold flavors and textures, making it a favorite for family dinners and special occasions alike. Whether you’re a fan of Mexican cuisine or just looking to try something new, this Chiles Rellenos recipe is sure to impress!

Originating in the city of Puebla, Mexico, Chiles Rellenos has become a beloved dish worldwide. The combination of mild heat from the poblano peppers, the creamy melted cheese, and the crispy exterior creates a harmonious balance that’s hard to resist. Plus, it’s easier to make at home than you might think!

Why This Chiles Rellenos Recipe Works

This Chiles Rellenos recipe is a winner because it’s both authentic and approachable. The step-by-step instructions ensure that even beginners can achieve restaurant-quality results. The recipe uses simple, fresh ingredients that highlight the natural flavors of the dish without overwhelming it.

Another reason this recipe works is its versatility. You can customize the filling to suit your taste—add ground meat, beans, or even vegetables for a unique twist. The light, airy egg batter fries up beautifully, creating a crispy coating that contrasts perfectly with the tender peppers and gooey cheese.

Finally, this dish is perfect for make-ahead meals. You can prepare the peppers and filling in advance, then fry them just before serving for a fresh, hot meal that’s ready in minutes.

What’s In Chiles Rellenos?

The magic of Chiles Rellenos lies in its simplicity and quality ingredients. Here’s what you’ll need:

Poblano Peppers: Mildly spicy and perfect for stuffing. Roasting them adds a smoky flavor.
Cheese: Oaxaca or Monterey Jack cheese melts beautifully and adds creaminess.
Eggs: Used to make the light, fluffy batter that coats the peppers.
Flour: Helps the batter adhere to the peppers and creates a crispy texture.
Tomato Sauce: A simple, flavorful sauce to serve with the dish.
Spices: Cumin, garlic, and onion powder enhance the flavors of the sauce and filling.

How To Make Chiles Rellenos

This Chiles Rellenos recipe is straightforward but requires a bit of patience and attention to detail. Here’s how to make it:

Step 1: Roast and Peel the Peppers

Place the poblano peppers directly over a gas flame or under a broiler. Roast until the skins are blistered and charred, turning occasionally.
Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling easier.
Peel off the charred skin, then make a small slit in each pepper to remove the seeds and membranes. Be careful not to tear the peppers.

Step 2: Prepare the Filling

Cut the cheese into thick strips or cubes that will fit inside the peppers.
Gently stuff each pepper with the cheese, ensuring they are fully filled but not overstuffed.

Step 3: Make the Batter

Separate the egg whites and yolks. Beat the egg whites until stiff peaks form.
Gently fold in the egg yolks and a pinch of salt to create a light, airy batter.

Step 4: Fry the Peppers

Heat oil in a deep skillet over medium heat.
Lightly coat each stuffed pepper in flour, then dip it into the egg batter, ensuring it’s fully coated.
Carefully place the peppers in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.

Step 5: Prepare the Tomato Sauce

In a saucepan, heat olive oil and sauté garlic and onions until softened.
Add crushed tomatoes, cumin, and salt. Simmer for 10-15 minutes until the sauce thickens.

Step 6: Serve

Place the fried peppers on a plate and spoon the tomato sauce over them.
Garnish with fresh cilantro and serve immediately.

Sides for Chiles Rellenos

Pair your Chiles Rellenos with these delicious sides:

Mexican Rice: A flavorful side that complements the dish perfectly.
Refried Beans: Creamy and hearty, a classic accompaniment.
Guacamole and Chips: Adds a fresh, creamy element to the meal.
Corn Salad: A light, refreshing side to balance the richness of the peppers.

Recipe FAQ’s

Can I Use a Different Type of Cheese?

Yes! While Oaxaca and Monterey Jack are traditional, you can use any melty cheese like mozzarella or cheddar.

How Do I Store Leftovers?

Store leftover Chiles Rellenos in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain the crispy texture.

Can I Make This Dish Ahead of Time?

Yes! You can roast and stuff the peppers a day in advance. Fry them just before serving for the best results.

Other Recipes To Try

Enchiladas Suizas: Creamy, cheesy enchiladas topped with a tangy tomatillo sauce.
Chicken Tinga Tacos: Shredded chicken in a smoky chipotle sauce, perfect for tacos.
Tamales: Traditional Mexican tamales filled with your choice of meat or cheese.
Pozole: A hearty Mexican soup made with hominy and pork.

Chiles Rellenos

This Chiles Rellenos recipe is a crowd-pleaser! Roasted poblano peppers stuffed with melty cheese, coated in a light egg batter, and fried to golden perfection. Serve with a simple tomato sauce for a meal that’s both comforting and impressive.

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Course: Main Course, Side Dish

Cuisine: Mexican

Keyword: Chile Rellenos

Prep Time: 30

Cook Time: 20

Total Time: 50

Servings:

Calories: 320kcal

Equipment

Heatproof Bowl

Whisk

Medium Saucepan

Ingredients

For the Peppers:

4 large poblano peppers
8 oz Oaxaca or Monterey Jack cheese cut into strips
½ cup all-purpose flour
4 large eggs separated
Pinch of salt
Vegetable oil for frying

For the Tomato Sauce:

1 tbsp olive oil
2 garlic cloves minced
1 small onion finely chopped
1 can 14 oz crushed tomatoes
½ tsp ground cumin
Salt to taste
Fresh cilantro for garnish

Instructions

Roast and Peel Peppers: Roast poblano peppers over a flame or under a broiler until charred. Steam, peel, and remove seeds.
Stuff Peppers: Fill each pepper with cheese strips.
Make Batter: Beat egg whites until stiff, then fold in yolks and salt.
Fry Peppers: Coat peppers in flour, dip in batter, and fry until golden.
Prepare Sauce: Sauté garlic and onions, add tomatoes and cumin, and simmer.
Serve: Plate peppers, top with sauce, and garnish with cilantro.

Notes

Make Ahead: Roast and stuff peppers a day in advance.

Spice Level: Poblanos are mild, but you can remove more seeds for less heat.

Storage: Store leftovers in the fridge for up to 2 days.

Nutrition

Enjoy your homemade Chiles Rellenos! Let us know how it turned out in the comments below!