Description
Chiles Rellenos are a classic Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a light batter, and fried until golden. Served with salsa roja, this comforting and authentic recipe is perfect for family meals or gatherings.
Ingredients
5 poblano peppers
8 oz Oaxaca, manchego, or Monterey Jack cheese, cut into pieces
2 large eggs, separated
1/2 cup milk
3/4 cup all-purpose flour, divided
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground black pepper
Oil, enough to fill skillet 1 to 2 inches deep
Salsa roja or preferred salsa, for serving
Instructions
- Preheat the oven to high broil. Place washed and dried poblano peppers on a baking sheet and broil until blackened on all sides, turning once.
- Transfer peppers to a bowl, cover with plastic wrap, and steam for 5–10 minutes. Peel off charred skins.
- Cut a small slit near the stem of each pepper. Remove seeds and membranes carefully, then stuff with cheese pieces.
- Heat oil in a skillet to 375°F (190°C).
- Separate eggs into two bowls. In the yolk bowl, whisk together milk, 1/2 cup flour, baking powder, baking soda, salt, and pepper. Beat egg whites until stiff peaks form, then gently fold into the yolk mixture.
- Place the remaining 1/4 cup flour in a shallow dish. Lightly coat stuffed peppers in flour.
- Dip each pepper into the batter, coating well, and fry for 1–2 minutes per side until golden and crisp. Drain on paper towels.
- Serve warm with salsa roja and optional sides like Mexican rice or refried beans.
Notes
Use Oaxaca cheese for the most authentic flavor, but Monterey Jack or manchego work well too.
Anaheim peppers can be substituted for a milder version.
For a lighter option, bake instead of frying.
Seal the slit with a toothpick to prevent cheese from leaking out.
Best reheated in the oven to keep the coating crispy.
Nutrition
- Serving Size: 1 stuffed pepper
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 95mg
