Chiles Rellenos (Cheese-Stuffed Poblano Peppers)
Local name: Chiles rellenos
In short: Roasted poblano chiles stuffed with melting cheese, coated in a fluffy egg batter, fried until golden and served in a light tomato broth. It takes about 1 h 25 min in total and makes 4 servings.
- Prep
- 45 min
- Cook
- 40 min
- Total
- 1 h 25 min
- Servings
- 4
- Difficulty
- Challenging
- Calories
- 520 kcal
Chiles rellenos are roasted poblano peppers filled with cheese, wrapped in a cloud of whipped egg whites and fried until puffed and golden. They are eaten across Mexico, usually at midday, sitting in a light, warm tomato sauce that soaks into the batter. The peppers are mild, with a gentle smoky bite. Roast and steam them well so the skin peels off cleanly, and fry the coated chiles right after dipping.
Instructions
- Roast the poblanos over a gas flame, under a hot broiler or on a grill, turning often, for 10 to 12 minutes until the skins are blistered and blackened all over.
- Put the chiles in a covered bowl for 15 minutes to steam. Peel off the skin gently without tearing the flesh. Cut a short slit along each chile, remove the seeds and leave the stems on.
- Blend the tomatoes, onion, garlic and stock until smooth. Heat the oil in a saucepan, add the sauce and cook for 10 minutes. Add the oregano and salt, then keep warm over low heat.
- Put a stick of cheese in each chile and press the edges together to close. Pat the chiles dry and dust them lightly with the 3 tbsp flour.
- Beat the egg whites with the salt to stiff peaks, 3 to 4 minutes. Fold in the yolks and the 60 g flour gently, just until combined.
- Heat 4 cm (1 1/2 in) of oil to 180°C (350°F) in a wide pot. Dip a chile in the batter to coat it fully, then lower it into the oil.
- Fry for 2 to 3 minutes per side until deep golden, working in batches. Drain on paper towels.
- Serve the chiles hot, in a pool of the warm tomato sauce, with rice and beans.
Tips
- Dry the peeled chiles well and dust them with flour. Moisture is the main reason batter slides off during frying.
- Cut the cheese sticks a little shorter than the chiles and close the slit tightly, so the cheese stays inside as it melts.
Questions and answers
Can I make chiles rellenos ahead of time?
Roast, peel and stuff the chiles up to a day ahead and refrigerate them. Make the batter and fry just before serving, since the whipped whites deflate if they stand.
Why does the batter fall off my chiles?
Usually the chiles were damp, not floured, or the egg whites were not beaten stiff enough. Pat them dry, dust with flour and fry right after dipping.
Are chiles rellenos spicy?
Poblanos are mild, with an occasional warm one. Taste a small piece of the roasted pepper first if you are sensitive to heat.
How long does it take to make Chiles Rellenos (Cheese-Stuffed Poblano Peppers)?
About 1 h 25 min in total: 45 min of preparation and 40 min of cooking.
How many calories are in Chiles Rellenos (Cheese-Stuffed Poblano Peppers)?
About 520 kcal per serving, with 25 g of protein, 24 g of carbohydrates and 36 g of fat. These values are estimates.
Nutrition per serving
| Calories | 520 kcal |
|---|---|
| Protein | 25 g |
| Carbohydrates | 24 g |
| Fat | 36 g |
| Fiber | 4 g |
| Sugar | 8 g |
| Sodium | 1150 mg |
Estimated values, calculated from the ingredients.
