Chiles Rellenos (Stuffed Poblano Peppers)
Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: ~1 hour
Ingredients
For the Chiles:
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4 large poblano peppers
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2 cups shredded Oaxaca, Monterey Jack, or mozzarella cheese
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Toothpicks (for sealing, optional)
For the Batter:
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4 large eggs, separated
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¼ tsp salt
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2 tbsp all-purpose flour (optional, for extra hold)
For Frying:
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Vegetable oil, for frying
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All-purpose flour, for dusting the chiles before battering
For the Tomato Sauce (Optional but Traditional):
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3 medium tomatoes (or 1 (14 oz) can whole tomatoes)
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¼ small onion
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1 garlic clove
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1 tsp salt
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1 tbsp vegetable oil
Instructions
1. Roast and Prepare the Chiles:
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Roast poblano peppers over an open flame or under the broiler, turning until skin is blistered and charred on all sides.
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Place roasted peppers in a bowl and cover with plastic wrap or a towel. Let steam for 10 minutes.
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Peel off the charred skin gently (don’t rinse with water).
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Carefully make a small slit down one side of each pepper and remove seeds.
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Stuff each pepper with cheese, then close the slit and secure with toothpicks if needed.
2. Make the Batter:
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Separate the eggs. Beat egg whites with salt until stiff peaks form.
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Gently beat in the yolks one at a time (and optional 2 tbsp flour) until just combined.
3. Prepare the Sauce (While Chiles Rest):
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Blend tomatoes, onion, garlic, and salt until smooth.
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In a small saucepan, heat 1 tbsp oil.
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Pour in the sauce and simmer over medium heat for 10–15 minutes. Keep warm.
4. Coat and Fry the Chiles:
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Lightly dust each stuffed chile with flour.
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Heat about 1 inch of oil in a frying pan over medium heat.
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Dip each chile into the egg batter, coating completely.
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Fry in hot oil until golden on all sides, about 2–3 minutes per side.
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Drain on paper towels.
5. Serve:
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Serve hot with warm tomato sauce spooned over the top or on the side.
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Optionally garnish with chopped cilantro or a bit of crema.
Tips
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Make ahead: You can roast and stuff the peppers a day in advance.
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Cheese options: Traditional recipes use Oaxaca or panela cheese, but Monterey Jack or mozzarella work well.
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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.
