Potato and Cheese Stuffed Chiles Rellenos

Experience the bold flavors of Mexico with these irresistible Potato and Cheese Stuffed Chiles Rellenos, a perfect blend of creamy, cheesy indulgence and spicy poblano perfection. Tender roasted poblano peppers are charred to smoky perfection, then peeled and generously filled with a luscious mash of buttery russet potatoes and sharp cheddar cheese. Each chile is coated in a cloud-like egg batter, creating a crispy, golden exterior that contrasts beautifully with the rich, savory filling. Perfectly fried until irresistibly crunchy, these stuffed peppers are a satisfying masterpiece for dinner or a special occasion. Serve them warm with a drizzle of crema or your favorite salsa for an unforgettable meal that delivers comfort and spice in every bite. This traditional Mexican recipe is a must-try for lovers of bold, hearty, and authentic flavors.

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:25 mins

Total Time:55 mins

Servings: 4

Ingredients

• 6 Poblano peppers
• 3 medium Russet potatoes
• 1 cup Cheddar cheese, shredded
• 2 tablespoons Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 Eggs
• 0.5 cup All-purpose flour
• 2 cups Vegetable oil
• 1 tablespoon Milk

Directions

Step 1

Roast the poblano peppers over an open flame or under a broiler until the skins are charred and blackened. Place them in a bowl and cover with plastic wrap to steam for 10 minutes.

Step 2

Meanwhile, peel and dice the potatoes into 1-inch pieces. Place them in a pot of salted water, bring to a boil, and cook until fork-tender, about 12-15 minutes. Drain and mash the potatoes with butter, salt, pepper, and shredded cheddar cheese. Set aside.

Step 3

Peel the charred skin off the poblano peppers carefully. Make a small slit lengthwise in each pepper and remove the seeds, being careful not to tear the pepper.

Step 4

Stuff each poblano pepper with the mashed potato and cheese mixture, filling them generously and ensuring they hold their shape.

Step 5

Separate the eggs into whites and yolks. Beat the egg whites in a clean bowl until stiff peaks form. Gently fold in the yolks along with one tablespoon of milk to create a light batter.

Step 6

Dredge each filled chile in flour, shaking off any excess. Then dip the chiles into the egg batter, ensuring they are evenly coated.

Step 7

Heat the vegetable oil in a deep skillet or frying pan over medium-high heat. Fry the coated peppers in batches until golden brown and crispy, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 8

Serve the chiles rellenos warm with your favorite salsa or a drizzle of crema, as desired. Enjoy!

Nutrition Facts

Serving size	(1988.9g)

Amount per serving	% Daily Value*
Calories	5409.0

Total Fat 499.5g	0%
Saturated Fat 103.6g	0%
Polyunsaturated Fat 269.5g
Cholesterol 931.1mg	0%
Sodium 3668.0mg	0%
Total Carbohydrate 203.9g	0%
Dietary Fiber 22.3g	0%
Total Sugars 32.9g
Protein 81.2g	0%

Vitamin D 199.0IU	0%
Calcium 1087.5mg	0%
Iron 16.5mg	0%
Potassium 5031.3mg	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: 79.8%

Protein: 5.8%

Carbs: 14.5%