Chiles Rellenos

Prep time: 35 minutes

Cook time: 25 minutes

Total time: 1 hour

Servings: 4 servings

Country of Origin

Mexico

Description

Chiles Rellenos are roasted Poblano peppers stuffed with melting Mexican cheese, coated in a light, fluffy whipped egg batter, fried until golden, and served bathed in a warm, savory tomato-garlic broth (caldillo).

Presentation & How It's Eaten

Served warm on individual plates, partially submerged in warm tomato broth, garnished with a sprinkle of fresh cilantro or extra cheese. Eaten with a fork, often accompanied by Mexican rice and warm refried beans.

Ingredients

• 4 large Poblano chilies

• 250g (9 oz) Oaxaca cheese, Queso Panela, or Monterey Jack, cut into thick strips

• Caldo de Jitomate (Sauce):

  • 4 ripe tomatoes

  • 1/4 white onion

  • 2 cloves garlic

  • 1 cup chicken or vegetable broth

  • 1 tbsp vegetable oil

  • Salt and pepper to taste

• Egg Batter & Frying:

  • 4 eggs, whites and yolks separated

  • 1/2 cup all-purpose flour (for dusting)

  • 1/4 tsp salt

  • 1 cup vegetable oil (for frying)

Step-by-Step Directions

1. Roast & Peel Peppers: Char Poblano peppers over open flame or under broiler until skin blisters. Steam in a plastic bag for 10 minutes, then peel. Cut a small vertical slit in each chili and carefully remove seeds, keeping stem intact.

2. Stuff Peppers: Insert cheese strips inside each chili. Dust outside of peppers lightly with flour (helps batter adhere).

3. Make Sauce: Blend tomatoes, onion, and garlic with 1/2 cup broth until smooth. Heat 1 tbsp oil in saucepan, pour in puree, add remaining broth, season with salt, and simmer for 10 minutes.

4. Whip Batter: In a clean bowl, whip egg whites with salt using a hand mixer until stiff peaks form. Gently fold egg yolks into whites one by one until uniform and fluffy.

5. Fry: Heat oil in a deep skillet over medium heat. Dip flour-dusted stuffed chilies into egg batter to coat completely. Carefully lower into hot oil and fry for 2–3 minutes per side until light golden brown. Drain on paper towels.

6. Serve: Spoon warm tomato sauce onto plates and nestle golden Chiles Rellenos on top. Serve immediately.

Optional

• Meat Filling: Replace cheese with savory seasoned ground beef or pork picadillo.

Cooking Tips

• Oil Temperature: Ensure oil is medium heat (~175°C / 350°F); if oil is too hot, delicate egg batter burns before cheese inside melts completely.

Nutrition Facts

(Estimated per serving, based on a 4-serving breakdown)

Calories: ~430 kcal

Total Fat: 28g

Saturated Fat: 11g

Cholesterol: 210mg

Sodium: 560mg

Total Carbohydrates: 22g

Dietary Fiber: 4g

Sugars: 7g

Protein: 20g