Chiles Rellenos Authentic

Get ready to savor the vibrant flavors of Mexican cuisine with this authentic Chiles Rellenos recipe, a true culinary treasure! This dish features smoky roasted poblano peppers stuffed with gooey Oaxaca cheese (or Monterey Jack for an easy substitute), enveloped in a light and fluffy egg batter, and fried to golden perfection. Topped with a rich, homemade tomato sauce made from fresh tomatoes, onions, and garlic, this recipe strikes the perfect balance of indulgence and comfort. Ideal for family dinners or special occasions, these classic stuffed peppers are as visually stunning as they are irresistibly delicious. With step-by-step instructions for peeling poblanos, creating the batter, and simmering the savory sauce, you'll master this traditional Mexican favorite in just an hour. Perfect for six servings, this dish pairs beautifully with rice, beans, or a crisp salad, offering a restaurant-quality meal right from your kitchen.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 6

Ingredients

• 6 pieces Poblano peppers
• 12 oz Oaxaca cheese (or Monterey Jack as a substitute)
• 4 pieces Large eggs
• 1 cup All-purpose flour
• 2 cups Vegetable oil
• 4 medium-sized Tomatoes
• 0.5 large White onion
• 2 pieces Garlic cloves
• 1 cup Chicken or vegetable broth
• 1 tsp Salt
• 0.5 tsp Black pepper

Directions

Step 1

Preheat a skillet or griddle over medium heat and roast the poblano peppers until their skins are charred and blistered on all sides. Use tongs to turn them regularly for even roasting.

Step 2

Transfer the charred peppers to a plastic or ziploc bag, seal, and let them steam for 10 minutes. This helps loosen the skin.

Step 3

Carefully remove the skins from the peppers using your hands or a paper towel. Cut a slit down one side of each pepper, remove the seeds and veins while keeping the stem intact, and set aside.

Step 4

Cut the Oaxaca cheese into strips and stuff each poblano pepper with cheese. Close the slit and use toothpicks to secure if needed.

Step 5

Separate the egg whites from the yolks. Whisk the egg whites until stiff peaks form, then gently fold in the yolks to create a fluffy batter.

Step 6

Heat the vegetable oil in a large skillet over medium-high heat.

Step 7

Dredge each stuffed pepper in flour, ensuring an even coating, then dip it into the egg batter until fully coated.

Step 8

Fry the peppers in the hot oil until golden brown on all sides. Remove and place them on a plate lined with paper towels to drain excess oil.

Step 9

To make the tomato sauce, blend the tomatoes, onion, and garlic until smooth. Strain the mixture if desired for a smoother sauce texture.

Step 10

Pour the blended mixture into a saucepan over medium heat. Add the chicken or vegetable broth, salt, and black pepper. Simmer for 10 minutes, stirring occasionally.

Step 11

Serve the fried chiles rellenos warm, topped with the tomato sauce.

Nutrition Facts

Serving size	(2553.3g)

Amount per serving	% Daily Value*
Calories	5837.1

Total Fat 541.1g	0%
Saturated Fat 127.6g	0%
Polyunsaturated Fat 269.2g
Cholesterol 1047.7mg	0%
Sodium 5791.7mg	0%
Total Carbohydrate 177.8g	0%
Dietary Fiber 22.8g	0%
Total Sugars 43.2g
Protein 122.4g	0%

Vitamin D 232.9IU	0%
Calcium 2713.4mg	0%
Iron 15.6mg	0%
Potassium 3604.4mg	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: 80.2%

Protein: 8.1%

Carbs: 11.7%