Ah, Chiles Rellenos — a classic Mexican dish! 🌶️🧀 Traditionally, it’s roasted poblano peppers stuffed with cheese (or sometimes meat), dipped in a light egg batter, and fried until golden. Here’s a straightforward recipe for authentic flavor:
🌶️ Chiles Rellenos (Cheese-Stuffed Poblano Peppers)
Ingredients
(Makes 4–6 servings)
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4 large poblano peppers
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1 cup Mexican cheese (like Oaxaca, Chihuahua, or Monterey Jack), shredded
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3 large eggs, separated
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½ cup all-purpose flour
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1 cup vegetable oil (for frying)
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Salt to taste
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Optional: tomato sauce for serving
Instructions
1. Roast and peel the peppers
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Roast poblano peppers over a gas flame, under a broiler, or on a grill until the skins are blackened and blistered.
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Place them in a sealed plastic bag or bowl covered with plastic wrap for 10 minutes to steam — this makes peeling easier.
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Peel off the charred skin carefully. Make a small slit down the side of each pepper and remove seeds.
2. Stuff the peppers
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Carefully stuff each pepper with shredded cheese. Be generous but don’t overstuff to avoid tearing.
3. Prepare the batter
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In a clean bowl, beat egg whites until stiff peaks form.
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Gently fold in egg yolks and a pinch of salt.
4. Coat the peppers
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Lightly dredge each stuffed pepper in flour, shaking off excess.
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Dip into the egg batter, ensuring the pepper is fully coated.
5. Fry the peppers
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Heat oil in a large skillet over medium-high heat.
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Fry peppers 2–3 minutes per side until golden and puffed.
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Remove and drain on paper towels.
6. Serve
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Serve hot, optionally topped with tomato sauce, sour cream, or fresh herbs.
💡 Tips
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For a lighter version, you can bake the battered peppers at 400°F (200°C) for 15–20 minutes instead of frying.
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Make sure peppers are dry before coating in flour and egg — moisture prevents crisping.
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You can also stuff with ground beef or chorizo instead of cheese.
If you want, I can give a fully authentic restaurant-style version with homemade tomato sauce and a silky egg coating — it comes out extra puffy and decadent. Do you want me to do that?
