Chiles Rellenos
Fire-roasted poblano peppers stuffed with melted Oaxaca cheese, dipped in a light egg batter and fried golden, served with a smoky tomato sauce.
🛒 Ingredients
- 4 large poblano peppers
- 300g Oaxaca cheese or mozzarella, pulled into strings
- 4 eggs, separated
- 4 tbsp all-purpose flour
- 400g tomatoes, roasted
- 1/2 white onion
- 2 cloves garlic
- 1 chipotle in adobo
- oil for frying
- 1 tsp salt
👨🍳 Method
- 1
Char poblanos directly over gas flame, turning until blackened all over.
- 2
Place in a covered bowl to steam 15 minutes, then peel, keeping stem intact. Make a slit and remove seeds.
- 3
Stuff each pepper with cheese and secure with a toothpick.
- 4
Blend roasted tomatoes, onion, garlic, and chipotle. Simmer sauce 10 minutes.
- 5
Whip egg whites to stiff peaks. Fold in yolks and flour to make the batter.
- 6
Dust stuffed peppers with flour, dip in egg batter.
- 7
Fry in 2 inches of hot oil until golden on all sides, about 3 minutes.
- 8
Serve in tomato sauce.
💡 Chef's Tips
- →Char the peppers thoroughly — the more blackened, the easier to peel.
- →Do not over-stuff; the cheese expands when melted.
- →Use the egg white batter the moment it's made — it deflates quickly.
More Mexican Recipes
Spicy Mango Fish Tacos
Crispy beer-battered fish with fresh mango salsa, pickled red onions, and a smoky chipotle crema. A fiesta in every bite.
Green Enchiladas Verdes
Soft corn tortillas stuffed with shredded chicken, smothered in tangy roasted tomatillo sauce, and topped with crumbled cotija and Mexican crema.
Carne Asada Street Tacos
Juicy grilled skirt steak with a citrus-garlic marinade, served on warm double corn tortillas with white onion, cilantro, and salsa verde.