This authentic recipe for chiles rellenos (stuffed chile peppers) was adapted from the advice of several Hispanic friends. Serve with salsa and a sprinkling of cheese. Give it a try!

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Recipe Summary

prep:
35 mins
cook:
15 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

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  • Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice water.

  • Place poblano peppers on a baking sheet. Broil until skin bubbles and areas of burned skin appear. Dip peppers into boiling water for about 30 seconds, then place immediately into ice water. When peppers are chilled, remove skin. Slit peppers lengthwise and remove veins and seeds.

  • Stuff each pepper with 1/4 the cotija cheese and secure pepper openings closed with toothpicks. Place flour into a shallow bowl and dip each pepper in the flour; set aside for coating to set.

  • Heat vegetable oil in a large skillet over medium heat.

  • Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should stand up. Gently whisk egg yolks into whites. Dip floured peppers into egg mixture to coat.

  • Fry peppers in the hot oil until browned and the cheese has melted, flipping once, about 5 minutes per side.

Cook's Note:

Substitute any kind of pepper to taste. However, I recommend finding the right kind of cheese, no substitutions! You may have to look at a Hispanic market or grocery to find it.

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

443 calories; protein 21.9g 44% DV; carbohydrates 31.6g 10% DV; fat 25.7g 40% DV; cholesterol 162.3mg 54% DV; sodium 1374.5mg 55% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2015
This is very easy and quick. Although you do need a gentle hand with the peppers once they're broiled! They fall apart very easily. I've made other versions of chilli rellenos and either poblano or Anaheim chillies can be used. It is not necessary to put the broiled chillies in boiling water and then ice water-although if you have house plants they will appreciate the water once you're done with it! Simply put in a bowl and cover with plastic wrap for about 5 minutes before peeling. I think any melting Mexican cheese can be used. If you can't find one try another. But it should probably be shredded as opposed to cut in chunks because the chillies cook so quickly the cheese doesn't have a chance to melt. And obviously have all the lovely Mexican condiments to accompany these babies! Read More
(5)

Most helpful critical review

Rating: 3 stars
01/24/2020
First, Poblanos are not "Peppers" They are Chilis. Secondly, I made this with traditional Mexican cheeses,, such as Asadero or Chihuahua, not Jack or any other American cheese. The other ingredients are good, and the recipe turned out well. I also make chilis rellenos with a ground beef stuffing that contains ground beef, salt, pepper, a small amount of raisins and pine nuts, and a bit of Hatch Red Chili powder to provide a bit of bite, and an additional chili flavor. The raisins add a touch of sweetness that I like. When preparing the chilis for stuffing, be sure to remove the seed pod attached to the stem end. I usually cut around the stem, and remove the pod through the slit I have made up the side of the chili for stuffing. Read More
(2)
9 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/28/2015
This is very easy and quick. Although you do need a gentle hand with the peppers once they're broiled! They fall apart very easily. I've made other versions of chilli rellenos and either poblano or Anaheim chillies can be used. It is not necessary to put the broiled chillies in boiling water and then ice water-although if you have house plants they will appreciate the water once you're done with it! Simply put in a bowl and cover with plastic wrap for about 5 minutes before peeling. I think any melting Mexican cheese can be used. If you can't find one try another. But it should probably be shredded as opposed to cut in chunks because the chillies cook so quickly the cheese doesn't have a chance to melt. And obviously have all the lovely Mexican condiments to accompany these babies! Read More
(5)
Rating: 4 stars
08/31/2013
Very good - but I am very partial to our restaurant's recipe. I could not find cotija cheese so used queso blanco instead. I may make these again but probably will just go to the restaurant for them. Read More
(3)
Rating: 3 stars
01/24/2020
First, Poblanos are not "Peppers" They are Chilis. Secondly, I made this with traditional Mexican cheeses,, such as Asadero or Chihuahua, not Jack or any other American cheese. The other ingredients are good, and the recipe turned out well. I also make chilis rellenos with a ground beef stuffing that contains ground beef, salt, pepper, a small amount of raisins and pine nuts, and a bit of Hatch Red Chili powder to provide a bit of bite, and an additional chili flavor. The raisins add a touch of sweetness that I like. When preparing the chilis for stuffing, be sure to remove the seed pod attached to the stem end. I usually cut around the stem, and remove the pod through the slit I have made up the side of the chili for stuffing. Read More
(2)
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Rating: 5 stars
06/16/2019
I seed my peppers prior to charring them. I charred them in my air fryer so easy. This recipe is amazing. Better than restaurants in my area. For sauce I just use El Pato Jalapeño canned sauce. Love this recipe. It's a keeper! Read More
(1)
Rating: 5 stars
07/02/2020
I followed the preparations for roasting the poblanos as instructed. The chilis were tearing but I proceeded to remove the seeds and charred skin. Next time, I will try removing the skin first. I had some cooked brisket, so I used it with about 1/2 cup of the cotija cheese for the stuffing. This makes a wonderful Tex-Mex spin on this recipe. Delicious! Read More
Rating: 5 stars
11/21/2019
Amazing. I substituted the cheese with Queso Blanco but followed the rest of recipe. Amazing!!!!! Thank you. Read More
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Rating: 5 stars
07/15/2019
Pic doesn t do the taste justice! Never made this before didn't read recipe prior to grocery shopping (oops) so I used quality jack cheese instead of queso but it still turned out so good. I air fried the peppers to char the skin worked like a charm Read More