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