For Chiles Rellenos – EASY BAKEE

Here is a proper and traditional recipe for Chiles Rellenos — roasted poblano peppers stuffed with cheese (or meat), dipped in a light egg batter, and fried until golden. Served with a simple tomato sauce, this is a classic Mexican dish full of flavor and texture.

Chiles Rellenos (Stuffed Poblano Peppers)

Servings: 4

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: ~1 hour

Ingredients

For the Chiles:

4 large poblano peppers
2 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese
Toothpicks (for sealing, optional)

For the Batter:

4 large eggs, separated
¼ tsp salt
2 tbsp all-purpose flour (optional, for extra hold)

For Frying:

Vegetable oil, for frying
All-purpose flour, for dusting the chiles before battering

For the Tomato Sauce (Optional but Traditional):

3 medium tomatoes (or 1 (14 oz) can whole tomatoes)
¼ small onion
1 garlic clove
1 tsp salt
1 tbsp vegetable oil

Instructions

1. Roast and Prepare the Chiles:

Roast poblano peppers over an open flame or under the broiler, turning until skin is blistered and charred on all sides.
Place roasted peppers in a bowl and cover with plastic wrap or a towel. Let steam for 10 minutes.
Peel off the charred skin gently (don’t rinse with water).
Carefully make a small slit down one side of each pepper and remove seeds.
Stuff each pepper with cheese, then close the slit and secure with toothpicks if needed.

2. Make the Batter:

Separate the eggs. Beat egg whites with salt until stiff peaks form.
Gently beat in the yolks one at a time (and optional 2 tbsp flour) until just combined.

3. Prepare the Sauce (While Chiles Rest):

Blend tomatoes, onion, garlic, and salt until smooth.
In a small saucepan, heat 1 tbsp oil.
Pour in the sauce and simmer over medium heat for 10–15 minutes. Keep warm.

4. Coat and Fry the Chiles:

Lightly dust each stuffed chile with flour.
Heat about 1 inch of oil in a frying pan over medium heat.
Dip each chile into the egg batter, coating completely.
Fry in hot oil until golden on all sides, about 2–3 minutes per side.
Drain on paper towels.

5. Serve:

Serve hot with warm tomato sauce spooned over the top or on the side.
Optionally garnish with chopped cilantro or a bit of crema.

Tips

Make ahead: You can roast and stuff the peppers a day in advance.
Cheese options: Traditional recipes use Oaxaca or panela cheese, but Monterey Jack or mozzarella work well.
No frying? Try baking them at 400°F (200°C) until golden, though texture will differ.

Let me know if you’d like a meat-filled version, vegetarian bean and cheese option, or instructions for air frying.