Mom Pat's Chiles Rellenos

Bring the warmth of Mom Pat’s kitchen to your table with these authentic Chiles Rellenos—a beloved Mexican classic with a comforting homemade twist. This recipe features fire-roasted poblano peppers stuffed with creamy Oaxaca or Monterey Jack cheese, dipped in a light and airy egg batter, and fried to golden perfection. Each bite offers a delightful balance of smoky, cheesy, and crispy textures, complemented by a rich, homemade tomato sauce infused with onions, garlic, and a touch of chicken or vegetable broth. With its straightforward preparation process, including tips for peeling and stuffing peppers, this dish is a must-try for any lover of traditional Mexican cuisine. Perfect for a family dinner or to impress guests at your next gathering, serve these Chiles Rellenos warm for a crowd-pleasing centerpiece that celebrates bold, authentic flavors.

Nutriscore Rating: 63/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 12 ounces Oaxaca or Monterey Jack cheese
• 4 large Eggs
• 1 cup All-purpose flour
• 2 cups Vegetable oil
• 4 large Tomatoes
• 0.5 whole White onion
• 2 whole Garlic cloves
• 2 teaspoons Salt
• 0.5 teaspoons Black pepper
• 0.5 cups Chicken or vegetable broth

Directions

Step 1

Char the poblano peppers by placing them directly over a gas flame or under a broiler, turning occasionally, until the skins are blackened and blistered (about 5-7 minutes).

Step 2

Place the charred peppers in a sealed plastic bag or a covered bowl to steam for 10 minutes. This will make the skins easier to peel.

Step 3

Once cooled, gently peel off the skins from the peppers. Be careful not to tear the peppers.

Step 4

Cut a small slit lengthwise into each pepper and carefully remove the seeds while keeping the peppers whole. Set aside.

Step 5

Cut the cheese into thick strips and stuff each pepper with enough cheese to fill it but not overstuff. Use toothpicks to close the slits, ensuring the cheese stays inside while frying.

Step 6

Separate the egg whites from the yolks. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold in the egg yolks one at a time until well incorporated, creating a fluffy batter.

Step 7

Lightly dust each stuffed pepper with flour, making sure to coat evenly. This helps the batter adhere.

Step 8

Heat the vegetable oil in a large skillet over medium heat until hot but not smoking (about 350°F).

Step 9

Dip each floured pepper into the egg batter, ensuring it's fully coated, then gently place it into the hot oil. Fry in batches until golden brown on all sides, about 2-3 minutes per side. Remove to a plate lined with paper towels to drain excess oil.

Step 10

To make the tomato sauce, blend the tomatoes, onion, garlic, salt, and black pepper until smooth. If the sauce is too thick, add the chicken or vegetable broth to reach your desired consistency.

Step 11

Heat a small amount of oil in a saucepan over medium heat and pour in the blended tomato mixture. Cook for 5-7 minutes, stirring occasionally, until the sauce has slightly thickened.

Step 12

Serve the Chiles Rellenos warm, topped with the tomato sauce. Enjoy immediately.

Nutrition Facts

Serving size	(2522.3g)

Amount per serving	% Daily Value*
Calories	5666.9

Total Fat 528.0g	0%
Saturated Fat 121.7g	0%
Polyunsaturated Fat 269.3g
Cholesterol 987.0mg	0%
Sodium 7972.1mg	0%
Total Carbohydrate 170.7g	0%
Dietary Fiber 23.6g	0%
Total Sugars 47.9g
Protein 123.4g	0%

Vitamin D 236.9IU	0%
Calcium 2714.0mg	0%
Iron 15.2mg	0%
Potassium 3791.9mg	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: 8.3%

Carbs: 11.5%