Chilies Rellenos

Discover the irresistible charm of homemade Chiles Rellenos, a classic Mexican dish that’s equal parts comforting and indulgent. This recipe features smoky roasted poblano peppers stuffed with creamy queso fresco or Monterey Jack cheese, enveloped in a cloud-like egg batter, then fried to golden perfection. The combination of charred peppers, gooey melted cheese, and a crisp exterior makes every bite a symphony of flavors and textures. With just 30 minutes of prep time, simple ingredients like flour, eggs, and vegetable oil come together to create a restaurant-quality dish right in your kitchen. Serve these Chiles Rellenos fresh and crispy, accompanied by salsa for a tangy finish. Perfect for dinner or a special occasion, this flavorful recipe will transport your taste buds straight to Mexico!

Nutriscore Rating: 62/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 6

Ingredients

• 6 Poblano peppers
• 2 cups Queso fresco or Monterey Jack cheese
• 4 Eggs
• 1 cup All-purpose flour
• 2 cups Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 12 Toothpicks
• 1 cup Salsa (optional, for serving)

Directions

Step 1

Start by roasting the poblano peppers. Place them directly over a gas flame or under a broiler, turning occasionally, until the skins are charred and blistered all over, about 5-8 minutes.

Step 2

Transfer the peppers to a bowl and cover them with plastic wrap or a kitchen towel to let them steam for 10 minutes. This will make the skins easier to peel off.

Step 3

Carefully peel off the charred skins from the peppers. Be gentle so the peppers remain intact. Cut a small slit down one side of each pepper and remove the seeds and membranes while keeping the pepper whole.

Step 4

Stuff each pepper generously with queso fresco or Monterey Jack cheese, then carefully close the slit and secure with toothpicks if needed.

Step 5

Separate the eggs, placing the whites in one bowl and the yolks in another. Beat the egg whites until stiff peaks form, then gently fold in the yolks until fully combined, creating a light batter.

Step 6

Season the flour with salt and pepper and set it aside on a plate.

Step 7

Heat the vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F).

Step 8

Dust each stuffed pepper lightly with the seasoned flour, then dip it into the egg batter, ensuring it's fully coated.

Step 9

Gently lower the coated pepper into the hot oil and fry until golden brown on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.

Step 10

Remove the cooked peppers and drain them on a paper towel-lined plate.

Step 11

Serve the Chiles Rellenos hot, garnished with salsa if desired. Enjoy!

Nutrition Facts

Serving size	(2102.2g)

Amount per serving	% Daily Value*
Calories	5920.2

Total Fat 543.8g	0%
Saturated Fat 135.1g	0%
Polyunsaturated Fat 268.8g
Cholesterol 1085.9mg	0%
Sodium 6229.1mg	0%
Total Carbohydrate 165.2g	0%
Dietary Fiber 21.0g	0%
Total Sugars 36.5g
Protein 132.6g	0%

Vitamin D 164IU	0%
Calcium 3609.6mg	0%
Iron 14.0mg	0%
Potassium 2373.8mg	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: 80.4%

Protein: 8.7%

Carbs: 10.9%