Chiles Rellenos
Chiles Rellenos are roasted poblano peppers stuffed with melty cheese, dipped in a fluffy egg batter, and fried until golden, then bathed in a light tomato sauce. This classic central Mexican dish balances mild smoky heat with rich, comforting flavor.
By YumYum Editorial · Mexican
Prep: 30 min · Cook: 30 min · Total: 60 min · Serves 4
Ingredients
- 6 large poblano peppers
- 8 oz Oaxaca or Monterey Jack cheese, cut into sticks
- 4 large eggs, separated
- 1/4 cup all-purpose flour, plus more for dredging
- 1/4 tsp salt
- 2 cups vegetable oil, for frying
- 2 cups tomato sauce (from 4 blended Roma tomatoes, 1/4 onion, 1 garlic clove, simmered)
- 1/2 cup chicken broth
- 1 tsp dried oregano
- to taste Salt and pepper, to taste
Instructions
- Roast the poblanos directly over a gas flame or under a broiler, turning until the skins are blistered and blackened all over, about 8-10 minutes.
- Place the roasted peppers in a covered bowl or plastic bag to steam for 10 minutes, then peel off the charred skin gently, keeping the peppers intact.
- Make a small slit down the side of each pepper and carefully remove the seeds and veins, leaving the stem attached.
- Stuff each pepper with cheese sticks, pressing the slit closed as best as possible.
- Make the tomato sauce: blend tomatoes, onion, and garlic, then simmer in a saucepan with chicken broth and oregano for 12-15 minutes; season with salt and pepper.
- Beat the egg whites to stiff peaks, then gently fold in the yolks, flour, and salt to make a light batter.
- Dredge each stuffed pepper lightly in flour, then dip fully into the egg batter to coat.
- Fry in 350°F oil, seam-side down first, turning carefully until golden brown on all sides, about 3-4 minutes total.
- Drain on paper towels, then serve warm, topped or pooled with the tomato sauce.