Lupita's Chiles Rellenos

Experience the rich and vibrant flavors of Mexican cuisine with *Lupita’s Chiles Rellenos*, a comforting dish that brings tradition to your table. This recipe features roasted poblano peppers stuffed with gooey Queso Oaxaca (or mozzarella), delicately coated in a fluffy egg batter, and fried to golden perfection. What sets this dish apart is the pairing of the crispy, cheesy chiles with a homemade tomato sauce made from fresh tomatoes, onions, and garlic simmered with a hint of broth for a perfectly balanced finish. Whether you're serving up a family dinner or a special occasion meal, this Mexican classic is sure to impress with its combination of bold flavors, satisfying textures, and homemade authenticity. Perfectly portioned for six servings, this recipe showcases techniques like roasting, battering, and frying to elevate a beloved culinary tradition. Serve with a drizzle of crema or a sprinkle of cilantro for a restaurant-quality presentation!

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 6 Poblano peppers
• 2 cups Queso Oaxaca (or mozzarella cheese)
• 6 Eggs
• 1 cup All-purpose flour
• 2 cups Vegetable oil
• 4 large Tomatoes
• 1 medium White onion
• 2 Garlic cloves
• 1 cup Chicken or vegetable broth
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to broil. Place the poblano peppers on a baking sheet and broil them for about 5-7 minutes on each side until the skin is charred and blackened.

Step 2

Transfer the roasted peppers to a large bowl and cover with plastic wrap to let them steam for 10 minutes. Once cooled, carefully peel off the charred skin. Make a small slit lengthwise in each pepper and remove the seeds and veins while keeping the stem intact.

Step 3

Stuff each poblano pepper with about 1/3 cup of Queso Oaxaca or mozzarella cheese. Set aside.

Step 4

Separate the eggs into whites and yolks in two large bowls. Beat the egg whites with a hand mixer until stiff peaks form. Then, gently fold in the yolks until fully incorporated.

Step 5

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

Step 6

Lightly dust each stuffed pepper with flour and dip it into the egg batter, ensuring it is fully coated.

Step 7

Carefully place the coated peppers into the hot oil and fry for about 2-3 minutes per side, until golden brown. Remove and place them on a plate lined with paper towels to drain excess oil.

Step 8

To make the tomato sauce, blend the tomatoes, onion, garlic, and broth together until smooth.

Step 9

Pour the tomato mixture into a medium saucepan and bring it to a simmer over medium heat. Season with salt and black pepper to taste. Let it cook for about 10 minutes, stirring occasionally.

Step 10

To serve, pour the warm tomato sauce onto a plate and place a chile relleno on top. Garnish with fresh cilantro or crema if desired.

Nutrition Facts

Serving size	(2909.8g)

Amount per serving	% Daily Value*
Calories	6252.7

Total Fat 555.3g	0%
Saturated Fat 138.6g	0%
Polyunsaturated Fat 269.3g
Cholesterol 1457.9mg	0%
Sodium 7174.2mg	0%
Total Carbohydrate 186.2g	0%
Dietary Fiber 24.3g	0%
Total Sugars 47.6g
Protein 183.9g	0%

Vitamin D 348.6IU	0%
Calcium 3771.1mg	0%
Iron 17.6mg	0%
Potassium 4100.0mg	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: 77.1%

Protein: 11.4%

Carbs: 11.5%