Chiles Rellenos Recipe
Mexican · Main course · 50 min total
Classic Mexican dish of roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried until golden. Serve with tomato sauce for a comforting meal.
30
min prep
min prep
20
min cook
min cook
4
servings
servings
350
kcal/serving
kcal/serving
Ingredients
- 4 large poblano peppers
- 8 oz (225 g) Oaxaca cheese or mozzarella, cut into strips
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- Vegetable oil for frying
- 1 cup tomato sauce (optional, for serving)
Instructions
- Roast poblano peppers over an open flame or under a broiler until skins are charred and blistered. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Then peel off skins, make a small slit lengthwise, and remove seeds and membranes, keeping stem intact. Pat dry.
- Stuff each pepper with cheese strips, pressing gently to close. Set aside.
- In a large bowl, beat egg whites with salt until stiff peaks form. In a separate bowl, lightly beat egg yolks, then gently fold into whites until just combined.
- Place flour on a plate. Gently roll each stuffed pepper in flour, shaking off excess.
- Heat about 1/2 inch of oil in a skillet over medium-high heat. Dip each floured pepper into the egg batter, coating evenly, and carefully place in hot oil. Fry until golden brown, about 2-3 minutes per side. Drain on paper towels.
- Serve immediately with warm tomato sauce, if desired.
Tips
- Use a neutral oil with high smoke point like vegetable or canola.
- To reduce spiciness, remove all seeds and membranes thoroughly.
- Leftover chiles rellenos can be refrigerated and reheated in the oven.
AI estimate may be inaccurate · Terms