Chiles Rellenos Recipe


Chiles Rellenos

In order to make Chiles Rellenos, often known as “stuffed peppers” in English, you first roast poblano peppers and then stuff them with cheese. Next, coat the peppers in a light egg batter and fry them until they are golden brown.

They can also be made into Chiles Rellenos burritos by wrapping them in a tortilla and adding refried beans. They are occasionally served with a basic red or green salsa.


  • 6 poblano chile peppers
  • 5 plum tomatoes, cored and coarsely chopped
  • 1/2 small white onion, chopped
  • 1 clove garlic, chopped
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 1/2 cups shredded Monterey jack cheese
  • 1 tablespoon dried oregano, preferably Mexican
  • 3 large egg whites plus 1 egg yolk, at room temperature
  • Vegetable oil, for frying
  • All-purpose flour, for dredging

Directions | Chiles Rellenos

  • Grill the chilies.
  • Set a gas burner to high heat. Marcela is a pro and uses her hands to stir the chilies on the burner grate until they are completely charred. Or grill the chilies until they are charred.
  • Allow them to soothe.
  • Place the burned chiles in a strong plastic bag with a resealable top, then zip it up. Observe for ten minutes. In the bag, the chiles will steam, becoming soft and simple to peel.
  • Take the skin off.
  • To get as much skin off the chiles as possible, gently wipe them with paper towels. Don’t worry if there are a few flakes left; they will add taste.
  • Ajar the chiles
  • Make a slit across the top of a chile just below the stem with a paring knife, leaving the stem whole. Slice the pepper lengthwise from the center of the slit all the way to the tip (cut through only one layer). Pull the seeds and inner membranes out of the chile by opening it like a book. The top of the seedpod might need to be loosened using a paring knife. Continue by using the remaining chiles.
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  • Get the sauce ready.
  • Tomatoes, onion, and garlic should be blended to a smooth consistency. In a pot over medium heat, warm the olive oil. The sauce will be broth-like when you add the tomato puree and cook it for 5 minutes, stirring occasionally. Keep heated and sprinkle with salt and pepper.
  • the filling, make it.
  • After adding the oregano and smashing it with your fingers to release its flavor, combine the cheese and oregano in a bowl. Salt and pepper are used to season the mixture.
  • Prepare the chilies.
  • Each chile should contain around 1/4 cup of the cheese mixture. To create an X, thread two toothpicks across the seam after folding the sides inward to conceal the filling. To keep the filling from leaking out when you fry each chile, you will probably need to form an additional X with a toothpick.
  • Prepare the batter.
  • Using a mixer, beat the egg whites on high until soft peaks form. Add the egg yolk and beat for a further 3 minutes.
  • Fry and dredge.
  • In a deep skillet, heat 1 inch or more of vegetable oil over medium-high heat until a deep-fry thermometer reads 375 degrees F.
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  • Dredge: Place salt and pepper in a shallow dish and add flour. The stuffed chilies should be floured one at a time.
  • Holding each chile by the stem, dip it into the egg batter, making sure it is well covered. Any extra batter should drip off.
  • Fry: Add the chiles to the hot oil one or two at a time, and cook, flipping once with tongs, for 1 to 2 minutes on each side, or until golden. On paper towels, drain.
  • Eat!
  • On each plate, place a fried chile and drizzle the heated sauce over it. Serve right away.

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