These classic Chiles Rellenos feature roasted poblano peppers stuffed with melted cheese, coated in a light, fluffy egg batter, and gently fried until golden. Crispy on the outside and tender on the inside, this comforting dish is perfect for a satisfying homemade meal.
Why You’ll Love This Recipe
This recipe delivers authentic flavor with simple ingredients and clear steps. The roasted poblanos provide a mild heat, the cheese filling is rich and creamy, and the airy egg batter creates a delicate crust without feeling heavy. It’s a great recipe for both special occasions and relaxed family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chiles
6 large poblano peppers
For the filling
300 g mozzarella cheese, cut into sticks
or
300 g mild white melting cheese, cut into sticks
For the egg batter
4 large eggs, separated
½ teaspoon salt
For frying
2 to 3 cups vegetable oil
For the optional tomato sauce
2 tablespoons vegetable oil
4 medium ripe tomatoes, finely blended
¼ small onion, finely chopped
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ cup water or vegetable broth
Directions
Roast the poblano peppers directly over a gas flame or under a broiler, turning until the skins are blistered on all sides. Place them in a bowl, cover, and let steam for 10 minutes. Peel off the skins gently without tearing the peppers.
Make a small slit lengthwise in each pepper and carefully remove the seeds. Stuff each pepper with cheese and gently press closed.
Separate the eggs into whites and yolks. Beat the egg whites until stiff peaks form. Add the yolks one at a time, then gently fold in the salt, keeping the batter light and airy.
Heat the vegetable oil in a deep skillet over medium heat. Dip each stuffed pepper into the egg batter, coating evenly. Fry in hot oil, turning carefully, until golden on all sides. Drain on paper towels.
For the optional sauce, heat oil in a saucepan over medium heat. Add onion and cook until soft. Add garlic and cook briefly. Stir in blended tomatoes, salt, pepper, and cumin. Add water or broth and simmer for 10 minutes until slightly thickened.
Serve the chiles rellenos hot, topped with the warm tomato sauce if desired.
Use a mix of cheeses such as mozzarella and mild cheddar for deeper flavor.
Add sautéed vegetables like onions or mushrooms to the cheese filling.
Bake the battered peppers at 200°C after a quick pan sear for a lighter version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C until warmed through. Avoid microwaving, as it can make the batter soggy.
FAQs
Can I make chiles rellenos ahead of time?
Yes, you can roast and stuff the peppers in advance, then batter and fry just before serving.
Are poblano peppers spicy?
Poblano peppers are generally mild, with a gentle warmth rather than strong heat.
What cheese melts best for this recipe?
Mozzarella or mild white melting cheeses work best for a smooth, stretchy filling.
Can I freeze chiles rellenos?
It is not recommended, as freezing affects the texture of the egg batter.
How do I keep the batter from falling off?
Make sure the peppers are dry before dipping them into the batter and fry in properly heated oil.
Can I bake instead of fry?
Yes, though the texture will be lighter and less crispy than traditional frying.
What oil is best for frying?
Neutral oils like vegetable or sunflower oil are ideal.
Can I add meat to the filling?
You can add halal-cooked minced beef or chicken if desired.
Why did my batter deflate?
Overmixing after adding yolks can deflate the egg whites. Fold gently.
What can I serve with chiles rellenos?
They pair well with rice, beans, or a fresh salad.
Conclusion
Chiles Rellenos are a comforting and flavorful dish that combines roasted peppers, melted cheese, and a light, crispy coating. With simple ingredients and careful preparation, this recipe brings a traditional favorite straight to your kitchen, perfect for sharing and enjoying fresh.
Classic Chiles Rellenos are roasted poblano peppers stuffed with melted cheese, dipped in airy egg batter, and lightly fried until golden. This comforting Mexican dish is flavorful, crispy, and satisfying—perfect for family meals or special occasions.
Ingredients
6 large poblano peppers
300 g mozzarella cheese or mild white melting cheese, cut into sticks
4 large eggs, separated
½ teaspoon salt
2 to 3 cups vegetable oil, for frying
Optional Tomato Sauce:
2 tablespoons vegetable oil
4 medium ripe tomatoes, finely blended
¼ small onion, finely chopped
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground cumin
½ cup water or vegetable broth
Instructions
Roast poblano peppers over a gas flame or under a broiler until skins are blistered. Place in a bowl, cover, and let steam for 10 minutes.
Peel off skins carefully, avoiding tears. Make a slit and remove seeds. Stuff each pepper with cheese and press closed gently.
Separate egg whites and yolks. Beat egg whites until stiff peaks form. Add yolks one at a time, folding in gently with salt.
Heat oil in a deep skillet over medium heat. Dip stuffed peppers into batter and fry until golden on all sides. Drain on paper towels.
For optional sauce: heat oil in a pan, sauté onion, then garlic. Add blended tomatoes, salt, pepper, and cumin. Pour in water or broth and simmer for 10 minutes.
Serve chiles hot with sauce drizzled on top, if desired.
Notes
Dry peppers well before battering to help the coating stick.
Use a mild cheese that melts smoothly like mozzarella or Oaxaca cheese.
Fry in batches to avoid overcrowding and keep oil temperature steady.
Baking after a light sear offers a lower-oil alternative.
