Easy Chiles Rellenos
Transform your weeknight dinners with this easy chiles rellenos recipe, a mouthwatering Mexican classic made effortlessly at home. Featuring smoky, roasted poblano peppers stuffed with melty queso fresco or Monterey Jack cheese and wrapped in a light, golden egg batter, this dish is a satisfying medley of textures and flavors. With a hands-on prep time of just 20 minutes and ingredients you likely already have in your pantry, this recipe is perfect for both beginners and seasoned cooks. Serve these crispy, cheese-filled delights with a side of salsa or tomato sauce for an irresistible meal that’s guaranteed to impress. Whether you're craving authentic Mexican cuisine or a hearty vegetarian option, these easy chiles rellenos are sure to become a favorite.
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Recipe Information
Ingredients
- 4 Poblano peppers
- 1 cup Queso fresco or Monterey Jack cheese
- 4 Large eggs
- 0.5 cup All-purpose flour
- 1 cup Vegetable oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven to high broil. Place the poblano peppers on a baking sheet and broil for 5-7 minutes or until the skins are charred and blistered, turning them occasionally.
Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a clean kitchen towel for 10 minutes to steam, which will make it easier to remove the skins.
Peel the charred skins from the peppers, being careful not to tear them. Use a knife to make a small slit along one side of each pepper and remove the seeds inside.
Stuff each pepper with about 1/4 cup of cheese, ensuring they are full but still able to close. Set the stuffed peppers aside.
Separate the eggs. Place the egg whites in a large bowl and the yolks in a smaller bowl. Use a hand mixer to beat the egg whites until stiff peaks form.
Gently fold the egg yolks into the beaten egg whites until well combined, being careful not to deflate the mixture.
Heat the vegetable oil in a large skillet over medium heat until shimmering.
Lightly coat each stuffed pepper in flour, shaking off any excess. Then dip each pepper into the egg batter, ensuring it is fully coated.
Carefully place the battered peppers into the hot oil. Fry for 2-3 minutes on each side or until golden brown and crisp. Remove from the skillet and drain on a paper towel-lined plate.
Sprinkle with salt and pepper to taste. Serve warm, optionally with a side of salsa or tomato sauce.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.5 g | 362% | |
| Saturated Fat | 70.5 g | 352% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 915 mg | 305% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 16.9 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1870 mg | 144% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1592 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
