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.

Gluten-free with swapsKetoLow-carbNo added sugar

Contains: milk, egg, wheat. Based on the ingredients as written; check package labels, which can change.

  • Prep 40 min
  • Cook 25 min
  • Total 1 hr 5 min
  • Yield 4 servings
  • Heat 🌶 Mild
  • Level Project

Updated

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Chiles rellenos with golden egg batter on ranchero sauce, one cut to show melted cheese

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.

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.

Nutrition per serving (estimated)

490Calories
13 gCarbohydrates
4 gFiber
9 gNet carbs
23 gProtein
40 gFat

Includes an estimated 1 tablespoon of frying oil absorbed per serving. Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

KetoLow-carbGluten-free with swapsNo added sugar

Tips

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

Storage and leftovers

Best right away, while the batter is crisp. Refrigerate leftovers up to 2 days and reheat on a baking sheet in a 375°F oven for 10 to 15 minutes. Keep the sauce separately; it freezes up to 3 months.

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.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: a cold Mexican lager, or a Malbec or Zinfandel. Wine pairing guide

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