Chiles Rellenos
Chiles Rellenos (CHEE-lehs reh-YEH-nohs)
Stuffed Poblano Peppers
Roasted poblano peppers stuffed with melted cheese, dipped in a fluffy egg batter, and fried until golden, then bathed in a warm tomato sauce. This iconic dish balances the mild heat of poblanos with rich melted cheese inside a cloud-like crispy coating.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Roast poblano peppers directly over a gas flame or under a broiler, turning frequently for ten minutes until skins are completely blackened and blistered. Place in a sealed plastic bag for fifteen minutes to steam, then carefully peel off the charred skin.
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2
Make a small lengthwise slit in each peeled pepper and gently remove the seeds and membranes with a small spoon, being careful not to tear the pepper. Stuff each cavity with strips of Oaxaca cheese and secure the opening with a toothpick.
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3
Blend roasted tomatoes with onion, garlic, and chicken broth until smooth. Cook this sauce in a saucepan over medium heat for fifteen minutes until it thickens and deepens in color, then season with salt and keep warm.
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4
Beat egg whites with an electric mixer until they form stiff peaks that hold their shape when the beater is lifted. Gently fold in the yolks one at a time, maintaining as much volume as possible in the airy batter.
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5
Dust each stuffed pepper lightly with flour to help the batter adhere. Dip each floured pepper into the egg batter, coating it completely, and carefully lower it into hot oil heated to 175 degrees Celsius for frying.
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6
Fry the battered peppers for three to four minutes per side until the coating is golden and puffy. Drain briefly on paper towels, then place in warm tomato sauce. Serve two per plate, spooning extra sauce generously over the top.
Did You Know?
Making the perfect egg batter for chiles rellenos is considered a test of culinary skill in Mexican households. The secret is whipping the egg whites to stiff peaks separately before folding in the yolks, creating the impossibly light and fluffy coating that defines the dish.
Chef's Notes
Equipment Tips
- oven
- deep skillet
- electric mixer
- baking sheet
The Story Behind Chiles Rellenos
Chiles rellenos emerged during Mexico's colonial period when Spanish cooking techniques merged with indigenous ingredients. The poblano pepper, native to the state of Puebla, provided the perfect mild heat vessel for cheese and meat fillings. The egg batter technique was influenced by Spanish cooking traditions. The dish became a centerpiece of Mexican festive cuisine, particularly during Independence Day celebrations in September when the patriotic colors of green chile, white cheese, and red sauce mirror the Mexican flag. Puebla remains the spiritual home of this dish.
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