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Chiles Rellenos

Roasted poblano peppers stuffed with melty cheese, dipped in a light egg batter, and fried until golden, then simmered in a savory tomato sauce. A cherished Mexican classic that rewards the effort.

85 minHardServes 4410 cal/serving

MexicanDinnerStovetop and OvenVegetarianHigh FiberHigh ProteinLow CarbNut-FreeSoy-FreeLow-SodiumAlcohol-Free

Ingredients

  • 4 large poblano peppers
  • 8 oz Oaxacan cheese (or mozzarella), cut into thick sticks
  • 4 large eggs, separated
  • 1/2 cup all-purpose flour
  • 1 tsp salt
  • 1 cup vegetable oil (for frying)
  • 4 roma tomatoes, roughly chopped
  • 1/2 medium white onion, roughly chopped
  • 2 garlic cloves
  • 1 cup low-sodium vegetable broth
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper, freshly ground

Instructions

  1. 1

    Roast the 4 large poblano peppers: Place them directly over a gas burner flame or under the broiler, turning with tongs, until charred and blistered on all sides, about 8-10 minutes. Place in a bowl, cover with plastic wrap, and let steam for 15 minutes.

  2. 2

    Peel off the charred skin from each pepper. Carefully cut a slit lengthwise down each pepper and gently remove the seeds and membranes with a spoon, leaving the stem intact. Pat dry inside and out.

  3. 3

    Stuff each pepper with 8 oz cut into thick sticks Oaxacan cheese (or mozzarella), pressing in as much as fits without tearing the pepper. Secure the opening with a toothpick.

  4. 4

    Make the tomato sauce: blend 4 roughly chopped roma tomatoes, 1/2 medium roughly chopped white onion, and 2 garlic cloves until smooth. Heat 1 tablespoon of vegetable oil (for frying) in a saucepan over medium heat, pour in the blended sauce, and cook for 5 minutes. Add 1 cup low-sodium vegetable broth, 1/2 tsp dried oregano, and a pinch of salt. Simmer for 10 minutes.

  5. 5

    Beat the egg whites from 4 separated large eggs with a pinch of salt until stiff peaks form. Gently fold in the egg yolks one at a time to create a light batter.

  6. 6

    Dust each stuffed pepper with 1/2 cup all-purpose flour, shaking off excess.

  7. 7

    Heat 1 cup vegetable oil (for frying) to a depth of 1 inch in a large heavy skillet over medium-high heat until shimmering. Dip each floured pepper in the egg batter to coat, then carefully lower into the hot oil. Fry for 2-3 minutes per side until golden. Work in batches. Drain on paper towels.

  8. 8

    Add the fried peppers to the simmering tomato sauce. Cook for 5 minutes to let the flavors meld.

  9. 9

    Serve immediately, spooning sauce over the peppers.

Questions

Can I make Chiles Rellenos dairy-free?

Yes. The dairy in this entry is 8 oz Oaxacan cheese (or mozzarella), cut into thick sticks. Swap the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Chiles Rellenos gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chiles Rellenos keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Chiles Rellenos?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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