Real Chiles Rellenos

4.7
(195)

Just like your favorite Mexican restaurant! This unique, flavorful sauce and light, crispy batter will make it worth the little effort and time to prepare this cheesy classic at home. The steps are easy, and you can find Mexican oregano and comino in the Mexican spice section of any grocery store. Stuff and freeze the peppers in advance to save time!

40
40
40
40
Prep Time:
45 mins
Cook Time:
45 mins
Additional Time:
50 mins
Total Time:
2 hrs 20 mins
Servings:
4
Yield:
4 stuffed peppers

Ingredients

  • 4 large poblano peppers

  • ½ cup shredded mozzarella cheese

  • ½ cup shredded Monterey Jack cheese

  • ½ cup shredded Cheddar cheese

  • ¼ cup all-purpose flour for dredging

  • 1 (14.5 ounce) can Mexican-style stewed tomatoes

  • 1 tablespoon vegetable oil

  • ½ onion, chopped

  • 1 clove garlic, minced

  • 1 ½ cups chicken broth

  • 2 tablespoons distilled white vinegar

  • 1 teaspoon dried Mexican oregano, crushed

  • ½ teaspoon ground cumin

  • ½ teaspoon black pepper

  • ½ teaspoon hot pepper sauce (such as Cholula®)

  • teaspoon ground cinnamon

  • cup all-purpose flour

  • ½ teaspoon salt

  • 5 egg whites at room temperature

  • 1 egg yolk, beaten

  • ¼ cup all-purpose flour for dredging

  • 1 cup oil for frying, or as needed

  • sour cream for garnish

Directions

  1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.

  2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.

  3. Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.

  4. To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.

  5. Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.

  6. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.

  7. Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

    close up view of Chiles Rellenos garnished with fresh herbs on a plate
    Allrecipes

Cook's Note

As written, this recipe is very mild. Try different cheeses, pepper jack, Oaxaca, quesadilla cheese, etc., or even fill with meat, beans, sour cream or rice! Be sure your egg whites are at room temperature so they will beat up nice and fluffy. Freshly shredded cheeses will stick together best when forming filling.

Editor's Note

The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

424 Calories
23g Fat
34g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 424
% Daily Value *
Total Fat 23g 30%
Saturated Fat 9g 47%
Cholesterol 91mg 30%
Sodium 1240mg 54%
Total Carbohydrate 34g 12%
Dietary Fiber 5g 18%
Total Sugars 7g
Protein 21g
Vitamin C 72mg 362%
Calcium 395mg 30%
Iron 4mg 21%
Potassium 590mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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