Chiles Rellenos

Roasted poblano peppers stuffed with melting Monterey Jack, dipped in a fluffy egg batter, fried golden and served with a warm ranchero tomato sauce. Serves 4.

Chiles rellenos with golden egg batter on ranchero sauce, one cut to show melted cheese
  • Prep 40 min
  • Cook 25 min
  • Total 1 hr 5 min
  • Yield 4 servings

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Chiles rellenos are roasted poblano peppers stuffed with cheese, coated in a light, puffy egg batter and fried. The batter, called capeado, is made by whipping egg whites to soft peaks and folding in the yolks.

They take a little time, but they are a showpiece. Serve them on a pool of warm ranchero sauce with rice and beans.

Ingredients

Peppers

  • 4 large poblano peppers
  • 8 ounces Monterey Jack or Oaxaca cheese, cut into thick sticks
  • 1/4 cup all-purpose flour, for dusting
  • 4 large eggs, separated
  • 1/4 teaspoon salt
  • Vegetable oil, for frying

Ranchero sauce

  • 1 tablespoon vegetable oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried oregano
  • Salt

Instructions

  1. Roast the peppers. Char the poblanos directly over a gas flame or under the broiler, turning, until blackened all over. Seal in a bowl under plastic wrap for 10 minutes, then peel off the skins.
  2. Stuff. Make a slit down one side of each pepper, carefully remove the seeds, and fill with cheese. Close with a toothpick if needed.
  3. Make the sauce. Cook the onion in the oil 5 minutes, add the garlic, then the tomatoes, broth and oregano. Simmer 10 minutes and blend until fairly smooth; season with salt.
  4. Make the batter. Beat the egg whites with the salt to stiff peaks. Beat in the yolks one at a time.
  5. Fry. Heat 1/2 inch oil in a large skillet to 350°F. Dust each pepper with flour, dip in the batter to coat, and fry 2 to 3 minutes per side, until golden. Drain on paper towels.
  6. Serve. Spoon ranchero sauce onto plates and set a chile relleno on top.

Tips

  • Dusting the peppers with flour helps the batter stick.
  • Remove the toothpicks before serving.

Questions about this recipe

What peppers are used for chiles rellenos?
Poblano peppers, which are large, mild and sturdy enough to stuff.
Can I bake them instead of frying?
Yes. Skip the batter, top the stuffed peppers with cheese and sauce, and bake at 375°F for 20 minutes.

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