Here’s a traditional Mexican Chiles Rellenos recipe — the classic poblano stuffed with cheese, dipped in fluffy egg batter, and fried until golden.
🌶️ Authentic Chiles Rellenos (Queso)
Ingredients
For the chiles:
- 6 large poblano peppers
- 8–10 oz queso Oaxaca (or Monterey Jack), cut into strips
- Toothpicks
For the batter:
- 4 large eggs, separated
- ¼ tsp salt
- 2–3 tbsp all-purpose flour (for dusting peppers)
- Oil for frying (neutral oil)
Optional Tomato Sauce (Traditional Caldillo):
- 2 Roma tomatoes
- ¼ onion
- 1 garlic clove
- 1 cup chicken broth
- Salt to taste
- 1 tbsp oil
🔥 Step 1: Roast & Peel the Poblanos
- Roast peppers over an open flame, grill, or under broiler.
- Turn until skins are blackened and blistered.
- Place in a bowl and cover (or into a bag) for 10–15 minutes to steam.
- Gently peel off charred skin.
- Cut a small slit down one side and remove seeds carefully.
Tip: Don’t rinse under water — it removes flavor.
🧀 Step 2: Stuff the Peppers
- Insert cheese strips inside each chile.
- Close opening and secure with toothpicks.
🥚 Step 3: Make the Fluffy Egg Batter
- Beat egg whites with salt until stiff peaks form.
- Gently fold in egg yolks.
- Lightly dust each stuffed chile with flour (this helps batter stick).
- Dip into egg mixture, coating completely.
The batter should look thick and airy.
🍳 Step 4: Fry
- Heat ½–¾ inch oil in skillet over medium heat.
- Carefully place battered chiles into hot oil.
- Fry until golden brown on all sides (about 3–4 minutes per side).
- Drain on paper towels.
- Remove toothpicks.
🍅 Optional: Tomato Caldillo
- Blend tomatoes, onion, garlic, and broth until smooth.
- Heat oil in saucepan.
- Pour in sauce and simmer 10 minutes.
- Salt to taste.
- Spoon sauce over chiles before serving.
🌮 Traditional Serving
- Mexican rice
- Refried beans
- Warm corn tortillas
🔥 Authentic Variations
- Picadillo (ground beef with raisins & olives) stuffing
- Shredded chicken
- Hatch green chile version (New Mexico style)
- Sauce variations: roasted tomato, ranchera, or no sauce at all
If you’d like, I can give you:
- A lighter baked version
- A crispy restaurant-style tip
- Or the classic picadillo filling recipe 🌶️