Traditional Chiles Rellenos
Indulge in the rich, authentic flavors of Traditional Chiles Rellenos, a celebrated Mexican dish that seamlessly blends smoky roasted poblano peppers, gooey melted cheese, and a delicate, airy egg batter. Each pepper is carefully charred, peeled, and stuffed with queso fresco or Monterey Jack, then dipped in a light batter and fried to golden perfection. Topped with a homemade tomato sauce crafted from ripe tomatoes, onion, garlic, and a hint of broth, this recipe strikes the perfect balance between comforting and vibrant flavors. Perfect for a family dinner or a festive gathering, these crowd-pleasing chiles rellenos are a true celebration of Mexican culinary tradition. With easy step-by-step directions, you'll create a dish that’s beautifully rustic, irresistibly delicious, and ideal for showcasing the best of traditional Mexican cuisine.
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Recipe Information
Ingredients
- 6 pieces Poblano peppers
- 2 cups Queso fresco or Monterey Jack cheese
- 5 large Eggs
- 1 cup All-purpose flour
- 2 cups Vegetable oil
- 4 medium Tomatoes
- 1 medium White onion
- 2 pieces Garlic cloves
- 1 cup Chicken or vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered. Turn frequently to ensure even roasting.
Place the roasted peppers in a plastic or paper bag, seal, and let them steam for 10 minutes. This will make peeling the skin easier.
Peel the charred skin off the peppers carefully. Use your hands or a paper towel instead of water to avoid washing away their flavor.
Make a slit on one side of each pepper, and gently remove the seeds and membranes while keeping the pepper intact.
Stuff each pepper with queso fresco or shredded Monterey Jack cheese, being careful not to overfill. Close the opening and set the stuffed peppers aside.
Separate the egg whites and yolks into two bowls. Beat the egg whites with a hand mixer or whisk until stiff peaks form. Gently fold in the egg yolks until fully incorporated to create the batter.
Heat 2 cups of vegetable oil in a deep skillet or frying pan over medium-high heat.
Lightly coat each stuffed pepper in flour, ensuring it's evenly covered but shaking off excess flour.
Dip each floured pepper into the egg batter, making sure it's completely coated. Carefully place the battered pepper into the hot oil.
Fry the peppers in batches until golden and crisp on all sides, about 2-3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
To make the tomato sauce, blend the tomatoes, onion, garlic, and chicken or vegetable broth until smooth.
Pour the blended tomato mixture into a saucepan, season with salt and black pepper, and simmer for 10-15 minutes until slightly thickened.
Serve the fried chiles rellenos with a generous ladle of warm tomato sauce on top. Enjoy them fresh and hot!
Nutrition Facts
Calories |
1022 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 44.7 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 1056 mg | 46% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.6 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 624 mg | 48% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 619 mg | 13% | |
*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.
