My Mom's Chiles Rellenos

"My Mom's Chiles Rellenos" is a true celebration of Mexican comfort food, featuring smoky, roasted poblano peppers stuffed with creamy Monterey Jack or Oaxaca cheese and enveloped in a light, golden batter. This family-favorite recipe captures authentic flavors with classic techniques, such as charring the peppers for added depth and whipping egg whites to create a fluffy coating. The dish is paired with a rich, homemade tomato sauce made from fresh tomatoes, onion, garlic, and chicken broth, tying it all together with savory perfection. Ready in just over an hour, this soul-warming entrée is perfect for special occasions or a cozy dinner, served alongside rice and beans for a complete Mexican-inspired meal. Keywords: Authentic Chiles Rellenos, stuffed poblano peppers, cheese-filled Mexican recipe, homemade tomato sauce.

Nutriscore Rating: 66/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 6 whole Poblano peppers
• 12 ounces Monterey Jack cheese or Oaxaca cheese
• 4 whole Large eggs
• 1.5 cups All-purpose flour
• 2 cups Vegetable oil
• 1 teaspoon Salt
• 4 medium Tomatoes
• 1 medium White onion
• 2 whole Garlic cloves
• 1 cup Chicken broth
• 1 teaspoon Black pepper

Directions

Step 1

Preheat your oven to broil and line a baking sheet with aluminum foil.

Step 2

Place the poblano peppers on the prepared baking sheet and broil them, turning occasionally, until the skins are charred and blistered (about 10 minutes).

Step 3

Remove the peppers from the oven and transfer them to a large bowl. Cover the bowl with plastic wrap and let the peppers steam for 10-15 minutes to loosen the skins.

Step 4

Peel the charred skin from the peppers carefully, being sure not to tear them, and make a small slit at the side of each pepper to remove the seeds and veins. Set the peppers aside.

Step 5

Cut the cheese into long, thin slices and stuff each pepper with cheese until it is well-filled. Gently close the slits and set the peppers aside.

Step 6

Separate the egg whites from the yolks. Place the whites in a large bowl and beat with a hand mixer or stand mixer until stiff peaks form. Gently fold in the yolks until just incorporated to create an airy batter.

Step 7

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

Step 8

Lightly dredge each stuffed pepper in flour, shaking off the excess, then dip it into the batter until fully coated.

Step 9

Carefully place the battered peppers into the hot oil and fry until golden and crispy on each side, about 2-3 minutes per side. Work in batches and transfer the fried peppers to a plate lined with paper towels to drain excess oil.

Step 10

Meanwhile, prepare the tomato sauce. Blend the tomatoes, onion, garlic, chicken broth, salt, and pepper in a blender until smooth.

Step 11

Pour the tomato mixture into a saucepan and simmer over medium heat for 10 minutes, stirring occasionally, until slightly thickened.

Step 12

Serve the Chiles Rellenos warm, drizzled with the tomato sauce. Pair with rice and beans, if desired.

Nutrition Facts

Serving size	(2624.5g)

Amount per serving	% Daily Value*
Calories	6112.8

Total Fat 548.5g	0%
Saturated Fat 132.4g	0%
Polyunsaturated Fat 269.2g
Cholesterol 1047.7mg	0%
Sodium 5123.4mg	0%
Total Carbohydrate 215.4g	0%
Dietary Fiber 24.9g	0%
Total Sugars 45.0g
Protein 139.1g	0%

Vitamin D 232.9IU	0%
Calcium 2737.9mg	0%
Iron 19.2mg	0%
Potassium 3861.8mg	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: 77.7%

Protein: 8.8%

Carbs: 13.6%