Chiles Rellenos is a classic Mexican dish that features roasted poblano peppers stuffed with cheese, dipped in egg batter, and fried until golden and crispy. This dish is bursting with flavor and is sure to impress your family and friends. In this recipe, we’ll show you how to make authentic Chiles Rellenos step by step, so you can enjoy this delicious dish at home.
Ingredients for Real Chiles Rellenos
For the Roasted Poblano Peppers:
- 6 large poblano peppers
- 1 tablespoon vegetable oil
For the Filling:
- 8 ounces queso fresco or Monterey Jack cheese, cut into strips
For the Egg Batter:
- 4 large eggs, separated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
For Frying:
- Vegetable oil, for frying
For the Tomato Sauce (Optional):
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For Serving (Optional):
- Chopped fresh cilantro
- Sour cream
How to Make Real Chiles Rellenos
Step 1: Roast the Poblano Peppers
- Preheat the broiler. Place the poblano peppers on a baking sheet and drizzle with vegetable oil.
- Broil the peppers, turning occasionally, until the skins are charred and blistered, about 10 minutes.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Peel off the skins, cut a slit down the side of each pepper, and remove the seeds and membranes.
Step 2: Stuff the Peppers
- Stuff each pepper with strips of queso fresco or Monterey Jack cheese. Be careful not to overstuff the peppers.
Step 3: Prepare the Egg Batter
- In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
- In a separate bowl, beat the egg yolks with salt, pepper, and flour until smooth.
- Gently fold the egg yolk mixture into the beaten egg whites until combined.
Step 4: Coat the Peppers
- Heat vegetable oil in a large skillet over medium-high heat.
- Dip each stuffed pepper into the egg batter, coating it evenly.
- Carefully place the coated peppers in the hot oil and fry until golden and crispy, about 3-4 minutes per side.
- Remove the peppers from the oil and drain them on paper towels.
Step 5: Make the Tomato Sauce (Optional)
- In a medium saucepan, heat vegetable oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the diced tomatoes, cumin, oregano, salt, and pepper.
- Simmer the sauce for 10-15 minutes, then remove it from the heat.
Step 6: Serve
- Serve the Chiles Rellenos hot, topped with tomato sauce, chopped cilantro, and sour cream if desired.
About the Main Ingredients
Poblano Peppers
Poblano peppers are mild chili peppers that are perfect for stuffing. They have a rich, earthy flavor that pairs well with the creamy cheese filling and crispy egg batter.
Queso Fresco or Monterey Jack Cheese
Queso fresco is a crumbly Mexican cheese with a mild flavor that melts beautifully. Monterey Jack cheese is a good alternative if you can’t find queso fresco.
Egg Batter
The egg batter gives the Chiles Rellenos a light and airy texture. Beating the egg whites separately and folding them into the yolk mixture ensures that the batter is light and fluffy.
Tomato Sauce
The tomato sauce adds a tangy and savory element to the dish. It’s a delicious complement to the rich and cheesy stuffed peppers.
