Discover the rich flavors of Mexican cuisine with Chiles Rellenos: A Cheesy and Savory Stuffed Pepper Dish! These poblano peppers are stuffed with gooey cheese, dipped in a fluffy egg batter, and fried to perfection. Served with a flavorful tomato sauce, this dish is perfect for a comforting dinner or a festive occasion.
Recipe Details
Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Servings:
4
Vegetarian:
Yes
Vegan:
No
Gluten-Free:
Yes
Nutrition (per serving)
- Calories: ~400 kcal
- Protein: ~16.6 g
- Carbohydrates: ~23.2 g
- Fat: ~28 g
- Fiber: ~2.7 g
- Sugars: ~5.5 g
Ingredients
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- 1 large poblano pepper
- 1/4 cup shredded Oaxaca or Monterey Jack cheese
- 1 large egg, separated
- 2 tablespoons all-purpose flour
- 1 tablespoon vegetable oil
- 1/2 medium tomato
- 1 tablespoon diced onion
- 1/4 garlic clove, minced (or a small pinch)
- Salt and pepper to taste
- 2 large poblano peppers
- 1/2 cup shredded Oaxaca or Monterey Jack cheese
- 2 large eggs, separated
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 1 medium tomato
- 2 tablespoons diced onion
- 1/2 garlic clove, minced
- Salt and pepper to taste
- 3 large poblano peppers
- 3/4 cup shredded Oaxaca or Monterey Jack cheese
- 3 large eggs, separated
- 3/8 cup all-purpose flour (or 6 tablespoons)
- 3 tablespoons vegetable oil
- 1 1/2 medium tomatoes
- 3 tablespoons diced onion
- 3/4 garlic clove, minced
- Salt and pepper to taste
- 4 large poblano peppers
- 1 cup shredded Oaxaca or Monterey Jack cheese
- 4 large eggs, separated
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil
- 2 medium tomatoes
- 1/4 medium onion, diced
- 1 garlic clove, minced
- Salt and pepper to taste
- 5 large poblano peppers
- 1 1/4 cups shredded Oaxaca or Monterey Jack cheese
- 5 large eggs, separated
- 5/8 cup all-purpose flour (or 10 tablespoons)
- 5 tablespoons vegetable oil
- 2 1/2 medium tomatoes
- 5 tablespoons diced onion
- 1 1/4 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Step 1
Roast the Peppers
Char the poblano peppers over an open flame or under a broiler until the skins are blackened. Place them in a sealed bag for 10 minutes, then peel off the skins. Carefully make a slit and remove the seeds. - Step 2
Prepare the Filling
Stuff each pepper with shredded cheese and set aside. - Step 3
Make the Batter
Beat the egg whites until stiff peaks form, then gently fold in the yolks. Coat each pepper with flour, then dip into the egg batter. - Step 4
Fry the Peppers
Heat oil in a skillet and fry each pepper until golden and crispy. Drain on paper towels. - Step 5
Prepare the Tomato Sauce
Blend tomatoes, onion, and garlic into a smooth puree. Cook the mixture in a saucepan, season with salt and pepper, and simmer for 10 minutes. - Step 6
Serve
Place the fried peppers on a plate, pour the tomato sauce over them, and serve hot.
Tips for Perfect Chiles Rellenos
- Choose Fresh Peppers: Look for firm poblano peppers without blemishes.
- Seal the Peppers: Be gentle when filling to avoid tearing.
- Control Oil Temperature: Maintain medium heat for even frying.
This Chiles Rellenos recipe captures the essence of traditional Mexican comfort food. Serve it with rice or beans for a complete meal and enjoy the perfect harmony of cheesy, savory, and mildly spicy flavors!