Chiles Rellenos is a classic Mexican dish made with roasted poblano peppers stuffed with cheese, dipped in a light egg batter, fried until golden, and served with a warm tomato sauce. It’s comforting, flavorful, and perfect for a special homemade meal.
⏱ Prep & Cook Time
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: ~50 minutes
- Servings: 4
🍳 Equipment
- Baking sheet
- Skillet or deep pan
- Mixing bowls
- Electric mixer or whisk
- Tongs
- Paper towels
🥘 Ingredients
Peppers
- 4 large poblano peppers
Filling
- 8 oz Oaxaca cheese (or Monterey Jack / mozzarella), sliced
Egg Batter
- 4 large eggs, separated
- ¼ tsp salt
- ¼ tsp cream of tartar (optional, for stability)
Coating & Frying
- ½ cup all-purpose flour
- Vegetable oil, for frying
Tomato Sauce
- 3 ripe tomatoes, chopped
- ¼ onion
- 1 clove garlic
- ½ tsp salt
- 1 tbsp oil
📝 Ingredient Notes
- Poblano peppers: Mild with rich flavor; roast for easy peeling.
- Cheese: Oaxaca is traditional, but melty cheeses work well.
- Egg batter: Whipped egg whites create the signature fluffy coating.
👨🍳 Instructions
1. Roast the peppers
Roast poblanos over open flame or under broiler, turning until charred.
Place in a covered bowl or plastic bag 10 minutes, then peel skins.
Make a small slit and remove seeds carefully.
2. Stuff peppers
Fill each pepper with cheese. Gently close opening.
3. Prepare tomato sauce
Blend tomatoes, onion, garlic, and salt.
Heat oil in pan, pour in sauce, and simmer 10 minutes. Keep warm.
4. Make egg batter
Beat egg whites with salt (and cream of tartar if using) until stiff peaks.
Gently fold in egg yolks.
5. Coat & fry
Lightly dust stuffed peppers with flour.
Dip into egg batter, coating completely.
Fry in 350°F (175°C) oil 2–3 minutes per side until golden.
Drain on paper towels.
6. Serve
Serve hot, topped with warm tomato sauce.
📊 Nutrition (Approx per serving)
- Calories: 420
- Protein: 18g
- Carbs: 22g
- Fat: 28g
⭐ Tips & Variations
- Meat-filled: Add seasoned ground beef or shredded chicken.
- Baked version: Bake at 400°F (205°C) for 20 minutes instead of frying.
- Sauce variation: Add chili or cumin to tomato sauce.
- Extra crispy: Lightly coat peppers with flour before battering.
- Serving ideas: Pair with rice and refried beans.
