Chiles Rellenos
Roasted poblano peppers stuffed with cheese, battered and fried to perfection
1 hour
Total time
4 people
Serves
Medium
Level
Ingredients
- 4 large poblano chiles
- 8 oz Monterey Jack cheese, cut into strips
- 4 large eggs, separated
- 1/4 tsp salt
- 1/2 cup all-purpose flour
- Vegetable oil for frying
- 2 large tomatoes
- 1/4 white onion
- 2 garlic cloves
- 1/2 cup chicken broth
- Salt and pepper to taste
Quick Info
Prep Time
40 min
Cook Time
20 min
Instructions
- 1
Roast poblanos over an open flame or under broiler until charred all over. Place in a plastic bag for 10 minutes.
- 2
Carefully peel off the charred skin. Make a small slit and remove seeds, keeping the chile intact.
- 3
Stuff each chile with cheese strips. Secure opening with toothpicks if needed.
- 4
For the sauce: Blend tomatoes, onion, and garlic. Cook in a saucepan with broth for 15 minutes. Season with salt and pepper.
- 5
Beat egg whites until stiff peaks form. In another bowl, lightly beat egg yolks with salt.
- 6
Gently fold yolks into whites to create a light batter.
- 7
Heat 2 inches of oil to 350°F in a deep pan.
- 8
Dust stuffed chiles with flour, then dip in egg batter, coating completely.
- 9
Fry chiles one at a time for 3-4 minutes until golden brown. Drain on paper towels.
- 10
Serve immediately with warm tomato sauce spooned over the top.
Pro Tips
💡 Don't skip the plastic bag step - it makes peeling much easier
💡 Keep oil temperature steady for even cooking
💡 Serve immediately while the batter is crispy
Shop the Ingredients
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