Chile Rellenos: A Mexican Treat

Jalisco, Mexico


Absolute favorite this authentic Mexican recipe that has been handed down for generations, originating in the city of Puebla. The roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown! This traditional Mexican dish is easy to make and better than any restaurant version you’ll ever try! So give it a go to warm your soul.



Chile Rellenos

  • 6 large poblano peppers
  • 8 oz Monterey Jack cheese, cut into long strips or shredded
  • 4 cups oil, for frying
  • 3 large eggs
  • 1/2 cup all purpose flour
  • 1/2 tsp salt

Salsa Roja

  • 6 roma tomatoes, quartered
  • 1/2 small onion
  • 3 cloves garlic
  • 1 jalapeno, stem and seeds removed
  • 5 sprigs cilantro
  • 1 tsp coarse kosher salt, plus more to taste
  • 1 tsp olive oil
  • Toothpicks, for securing the stuffed peppers


For The Chile Rellenos

  • Roast the peppers, on an open flame till charred or line a large baking sheet with aluminum foil and place poblano peppers on top
  • Set your oven rack directly underneath the broiler and turn the broiler on
  • Broil poblanos for 5 minutes, or until the skin is blackened and blistered
  • Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered
  • Remove them from the oven
  • Loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam
  • Let them sit for 5 minutes
  • Peel and rub off as much of the loose skin on the peppers as possible. It doesn’t have to be perfect, just as much as you can
  • Cut a small slit down the middle of the peppers with a knife
  • If you don’t want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren’t typically super spicy
  • Carefully stuff the peppers with the cheese
  • Some of the peppers will be extra fragile because of the roasting process and may tear that’s okay
  • Gently close the opening of the peppers and secure it shut toothpicks
  • Use as many as you need to ensure that the cheese won’t ooze out during the frying process
  • Set aside
  • Heat the frying oil in a large saucepan or deep skillet over medium high heat
  • Line a baking sheet with paper towels and set aside
  • While oil is heating up, prepare the batter
  • Separate the egg whites from the yolks into two separate bowls, the whites into a large mixing bowl and the yolks into a small bowl
  • Using an electric hand mixer, beat the egg whites until stiff peaks form
  • While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in
  • The batter should be light, fluffy and smooth
  • Place the flour and salt into a separate shallow bowl or plate
  • Mix together to combine
  • Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess
  • Then dip them in the egg batter and gently place them in the hot frying oil
  • Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy
  • Try not to overcrowd the peppers in the pan
  • Transfer the peppers to the lined baking sheet to drain off any excess oil


For The Salsa Roja

  • Add tomatoes, onion, garlic, jalapeno, cilantro and salt to a blender. Puree until smooth
  • Heat olive oil in a small saucepan over medium high heat
  • Add blended salsa and bring to a boil
  • Reduce heat to low and simmer, stirring occasionally for 8 minutes
  • Remove from heat, taste and season to taste

Serve chile rellenos on a plate with some salsa roja, freshly chopped cilantro, some cotija cheese and sour cream. Don’t forget to remove the toothpicks




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