Here’s a classic Chiles Rellenos recipe — tender roasted peppers stuffed with cheese, battered, fried, and served with a light tomato sauce 🇲🇽🌶️🧀
Chiles Rellenos (Classic Style)
Ingredients
Peppers
- 6 large poblano chiles
Filling
- 2–3 cups cheese (Oaxaca, queso fresco + mozzarella, or Monterey Jack)
Egg Batter
- 4 eggs, separated
- ¼ tsp salt
- 1 tbsp flour (optional, helps stability)
For Frying
- Vegetable oil
Tomato Sauce (Caldo)
- 2 tbsp oil
- 1 small onion, chopped
- 2 cloves garlic
- 4 ripe tomatoes (or 1 can whole tomatoes)
- ½ tsp salt
- ½ cup chicken or vegetable broth
Method
1. Roast & peel peppers
- Roast poblanos over open flame or under broiler until skins blister.
- Place in a covered bowl or bag 10 minutes to steam.
- Peel skins gently (don’t rinse).
- Make a slit and remove seeds carefully.
2. Stuff peppers
- Fill with cheese, gently reshape, and set aside.
3. Make the batter
- Beat egg whites until stiff peaks form.
- Beat yolks with salt (and flour if using).
- Fold yolks gently into whites.
4. Fry
- Heat oil to medium-hot.
- Lightly dust peppers with flour.
- Dip into batter and fry until golden on all sides.
- Drain on paper towels.
5. Make sauce
- Blend tomatoes, garlic, and broth.
- Sauté onion in oil, add blended sauce and salt.
- Simmer 10 minutes.
6. Serve
- Spoon warm sauce over chiles.
- Serve with rice and beans.
Tips for Success
- Poblanos should be large and mild
- Keep oil hot but not smoking
- Don’t overstuff — peppers tear easily
- Best eaten fresh
Variations
- Picadillo-stuffed (ground meat, raisins, almonds)
- No-batter (lighter) version
- Baked instead of fried
- Chiles Rellenos en caldillo
If you want, I can also show you:
- How to make them crispy but not greasy
- A weeknight shortcut
- Or a traditional Mexican grandmother method
Just let me know 😊
