Chiles Rellenos
This Chiles Rellenos recipe is a classic dish in Mexican cuisine made with roasted poblano peppers, stuffed with cheese, coated in a fluffy egg batter, and fried to golden perfection. Served with a homemade tomato sauce, it's a comforting and flavorful main course that captures the essence of traditional Mexican cooking.
Equipment
- Electric hand mixer
- 8 toothpicks
- Blender
- non-stick frying pan
- Plastic bag or bowl with lid (for steaming chiles)
Ingredients
- 4 medium ripe tomatoes
- 1 medium white onion
- 2 small garlic cloves
- 1 tablespoon tomato purée
- 1 tablespoon salt
- 1 cup water 240 ml
- 2 tablespoons vegetable oil
- ½ teaspoon dried oregano
For the Chiles Rellenos
- 8 medium poblano peppers or any size available
- 3 medium eggs
- 2 quesillo Oaxacan cheese, or substitute with mozzarella if unavailable
- ½ cup all-purpose flour 60 g
- 1 cup vegetable oil 240 ml
Instructions
Make the Tomato Sauce
- This sauce adds depth and richness to your chiles rellenos.
- Roughly chop the tomatoes, onion, and garlic.
- Add the chopped vegetables, salt, and water into a blender. Blend until completely smooth.
- Heat oil in a saucepan over medium heat. Pour in the blended sauce.
- Add the tomato purée and dried oregano. Simmer uncovered for 30 minutes, stirring occasionally. Set aside.
Roast and Peel the Poblano Peppers
- This step is key for the smoky flavor that makes authentic Mexican recipes so special.
- Roast each poblano directly over a gas burner or under the broiler, turning until blackened on all sides.
- Immediately place roasted peppers in a plastic bag or covered bowl for 10 minutes to steam. This makes peeling easier.
- Remove from the bag and gently peel off the charred skin using your hands (avoid using water).
- Make a vertical slit in each pepper and carefully remove the seeds, keeping the stems intact.
Stuff the Peppers
- Slice or shred the quesillo (Oaxacan cheese).
- Fill each poblano with a moderate amount of cheese, don’t overfill.
- Use a toothpick to close the slit and hold the filling inside during frying.
Prepare the Egg Batter
- Separate egg whites and yolks into two bowls.
- Beat the egg whites with an electric hand mixer until stiff peaks form (about 5 minutes).
- Gently fold in the yolks and beat for another 30 seconds.
Coat and Fry the Chiles Rellenos
- Heat the oil in a large non-stick frying pan over medium heat.
- Place flour on a plate. Roll each pepper in flour until lightly coated.
- Dip each floured pepper into the egg batter, covering it completely (except for the stem).
- Fry for 1 minute per side or until golden brown. Transfer to a paper towel-lined plate.
Serve
- Carefully remove the toothpicks from the fried peppers.
- Serve the chiles rellenos with warm tomato sauce poured over the top or serve them in the sauce.
- Pair with Mexican rice, refried beans, or a side salad for a complete meal.
Notes
- You can make the tomato sauce a day ahead and store it in the fridge.
- The peppers can also be roasted and peeled in advance to save time.
- Quesillo is the traditional cheese used in Mexican stuffed pepper recipes, but mozzarella, Monterey Jack or halloumi work if needed.
- For a spicier version, leave some seeds inside the poblanos or use spicier chilies.