Ron's Chiles Rellenos

Get ready to savor the bold and authentic flavors of "Ron's Chiles Rellenos," a classic Mexican dish that brings smoky, cheesy, and savory elements together in perfect harmony. This recipe features flame-roasted poblano peppers stuffed with creamy queso fresco or Monterey Jack cheese, delicately coated in a fluffy egg batter, and fried to golden perfection. What sets this dish apart is its homemade tomato sauce, a vibrant blend of tomatoes, onion, garlic, and herbs, simmered to a rich, slightly spiced topping. Ideal for family dinners or festive occasions, this dish is a crowd-pleaser that’s as satisfying to prepare as it is to eat. Garnished with fresh cilantro, these chiles rellenos are best served warm, drizzled with the luscious sauce for a restaurant-worthy presentation. Whether you’re a fan of traditional Mexican cuisine or looking to try something new, this recipe combines simplicity, authenticity, and comfort in one unforgettable dish.

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 6 whole Poblano peppers
• 2 cups Queso fresco or Monterey Jack cheese
• 4 large Eggs
• 0.5 cup All-purpose flour
• 1.5 cups Vegetable oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 medium Tomatoes
• 1 small Onion
• 2 cloves Garlic cloves
• 1 cup Chicken or vegetable stock
• 1 teaspoon Ground cumin
• 0.25 cup Fresh cilantro

Directions

Step 1

Place the poblano peppers directly over an open flame or under a broiler, turning frequently, until the skins are charred and blistered (about 5-7 minutes).

Step 2

Place the roasted peppers in a bowl and cover with plastic wrap or a damp towel to steam for 10 minutes. This will loosen the skins.

Step 3

Carefully peel the charred skins from the peppers, being cautious not to tear them, and make a small slit down one side of each pepper to remove the seeds.

Step 4

Stuff each pepper with queso fresco or shredded Monterey Jack cheese, being careful not to overfill.

Step 5

Separate the egg yolks and whites. Beat the egg whites in a clean bowl until stiff peaks form. In a separate bowl, lightly whisk the yolks and fold them into the whites gently to create a fluffy batter.

Step 6

Lightly coat the stuffed peppers in all-purpose flour, dusting off the excess.

Step 7

In a large skillet, heat the vegetable oil over medium heat. Dip each floured pepper into the egg batter, ensuring it is fully coated, and carefully place it in the hot oil.

Step 8

Fry the peppers for 2-3 minutes per side or until golden and crispy. Remove with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

Step 9

To make the tomato sauce, blend the tomatoes, onion, garlic, and chicken or vegetable stock until smooth.

Step 10

Heat a small saucepan over medium heat and add the blended tomato mixture. Season with salt, black pepper, cumin, and fresh cilantro. Simmer for 10 minutes until slightly thickened.

Step 11

Serve the fried chiles rellenos topped with warm tomato sauce and fresh cilantro as garnish.

Nutrition Facts

Serving size	(2536.1g)

Amount per serving	% Daily Value*
Calories	4901.2

Total Fat 441.0g	0%
Saturated Fat 120.4g	0%
Polyunsaturated Fat 202.0g
Cholesterol 1085.9mg	0%
Sodium 6690.2mg	0%
Total Carbohydrate 137.5g	0%
Dietary Fiber 21.3g	0%
Total Sugars 44.8g
Protein 130.8g	0%

Vitamin D 164IU	0%
Calcium 3721.8mg	0%
Iron 14.6mg	0%
Potassium 3746.3mg	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: 78.7%

Protein: 10.4%

Carbs: 10.9%