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Chiles Rellenos


Chiles Rellenos is a traditional Mexican dish that combines the vibrant flavors of roasted poblano peppers, a savory filling, and a light and fluffy egg batter. This recipe provides a step-by-step guide to create this delicious and satisfying dish.


- 6 large poblano peppers

- 1 cup queso fresco, crumbled

- 1 cup cooked and seasoned ground beef or shredded chicken

- 1 cup all-purpose flour

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 4 large eggs, separated

- 1 cup vegetable oil, for frying

- 2 cups tomato sauce

- 1/4 cup chopped fresh cilantro, for garnish


1. Roasting the Poblano Peppers:

- Preheat your broiler to high. Place the whole poblano peppers on a baking sheet lined with aluminum foil.

- Broil the peppers on the top rack, turning occasionally with tongs, until the skin is charred and blistered, about 10 minutes.

- Transfer the roasted peppers to a plastic bag and let them steam for 10 minutes. This will make it easier to remove the skin.

- Remove the peppers from the bag, peel off the skin, and make a vertical slit down the side of each pepper. Remove the seeds and veins, but be careful not to tear the peppers.

2. Preparing the Filling:

- In a medium bowl, combine the crumbled queso fresco and the cooked ground beef or shredded chicken. Mix until well combined.

- Carefully stuff each pepper with the filling mixture, ensuring they are evenly filled. Seal the slit with toothpicks to keep the filling intact.

3. Preparing the Egg Batter:

- In a large bowl, combine the flour, baking powder, salt, and egg yolks. Mix until the batter is smooth and free of lumps.

- In a separate bowl, beat the egg whites until they form stiff peaks. Gently fold the beaten egg whites into the batter, ensuring they are fully incorporated.

4. Frying the Chiles Rellenos:

- In a large skillet, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

- Dip each stuffed pepper into the egg batter, ensuring it is fully coated. Carefully place the coated pepper into the hot oil.

- Fry each pepper for about 3-4 minutes on each side or until the batter turns golden brown. Use a slotted spoon to transfer the cooked peppers to a paper towel-lined plate to drain excess oil.

5. Serving and Garnishing:

- In a small saucepan, heat the tomato sauce over medium heat until warmed through.

- Place the fried chiles rellenos on serving plates and drizzle with the warm tomato sauce.

- Garnish with chopped fresh cilantro for added freshness and a burst of flavor.

- Serve immediately and enjoy this authentic and delicious Mexican dish!

Chiles Rellenos is a delightful culinary experience that showcases the rich flavors of roasted poblano peppers, a savory filling, and a light and airy egg batter. By following this detailed recipe, you can recreate this traditional Mexican dish and impress your family and friends with your culinary skills. Enjoy the flavors, textures, and aromatic blend of ingredients that make Chiles Rellenos a truly special and satisfying meal.

Hey there! We would love to hear your thoughts on this recipe. Did you give it a try? How did it turn out? Any comments, opinions, or suggestions are more than welcome! Your feedback means a lot to us.


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