Chiles Rellenos

Indulge in the bold and authentic flavors of **Chiles Rellenos**, a classic Mexican favorite that combines roasted poblano peppers, melty cheese, and a light, golden egg batter. This beloved dish begins with fire-roasted peppers, carefully peeled and stuffed with your choice of Oaxaca, Monterey Jack, or Mozzarella cheese for the perfect gooey filling. The peppers are then coated in a delicate, fluffy egg batter and fried to perfection, giving them a crispy exterior that’s irresistibly satisfying. Served with a rich tomato-based sauce made from fresh tomatoes, onions, garlic, and broth, this dish achieves the perfect harmony of smoky, savory, and tangy flavors. Whether prepared for a family dinner or a festive celebration, this recipe ensures every bite is a celebration of Mexican culinary tradition. Perfect for enthusiasts of stuffed peppers, authentic Mexican cuisine, and hearty vegetarian options (with vegetable broth), these **Chiles Rellenos** are sure to steal the spotlight at your table!

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 Poblano peppers
• 2 cups Cheese (such as Oaxaca, Monterey Jack, or Mozzarella)
• 4 Eggs
• 1 cup All-purpose flour
• 1 cup Vegetable oil
• 4 large Tomatoes
• 1 medium Onion
• 2 Garlic cloves
• 1 cup Chicken or vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Roast the poblano peppers directly over an open flame or under a broiler until the skin is evenly charred. Place the roasted peppers in a sealed plastic bag or a bowl covered with plastic wrap to steam for 10 minutes.

Step 2

Carefully peel the charred skin off the peppers. Using a small knife, make a lengthwise slit in each pepper and remove the seeds, keeping the pepper whole.

Step 3

Stuff each pepper with cheese (or your desired filling), being careful not to overstuff to avoid tearing the pepper.

Step 4

Separate the eggs into yolks and whites. Beat the egg whites until stiff peaks form, then gently fold in the yolks until well combined.

Step 5

Lightly coat each stuffed pepper in flour, shaking off any excess. Dip the floured pepper into the egg batter, ensuring it is fully coated.

Step 6

Heat the vegetable oil in a large skillet over medium heat. Carefully place the battered peppers in the oil and fry until golden brown on each side, about 2-3 minutes per side. Drain on paper towels.

Step 7

In a blender, combine tomatoes, onion, garlic, chicken or vegetable broth, salt, and pepper. Blend until smooth.

Step 8

Pour the tomato mixture into a saucepan and bring to a simmer over medium heat. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

Step 9

Serve the chiles rellenos warm, topped with the tomato sauce. Enjoy!

Nutrition Facts

Serving size	(2625.8g)

Amount per serving	% Daily Value*
Calories	4595.1

Total Fat 371.1g	0%
Saturated Fat 122.7g	0%
Polyunsaturated Fat 134.9g
Cholesterol 1171.4mg	0%
Sodium 7032.7mg	0%
Total Carbohydrate 190.6g	0%
Dietary Fiber 24.5g	0%
Total Sugars 49.6g
Protein 172.1g	0%

Vitamin D 266.6IU	0%
Calcium 3725.1mg	0%
Iron 16.0mg	0%
Potassium 4050.0mg	0%

*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.

Source of Calories

Fat: 69.7%

Protein: 14.4%

Carbs: 15.9%