Ah yes—Chiles Rellenos! 🌶️✨ A classic Mexican dish: roasted peppers stuffed with cheese, meat, or beans, then battered and fried—or baked for a lighter version. Here’s a traditional recipe that’s full of flavor.
Chiles Rellenos (Cheese-Stuffed Peppers)
Ingredients (4 servings)
For the Peppers
- 4 large poblano peppers
- 1–2 tbsp oil (for roasting)
- Salt, to taste
Filling
- 1 1/2 cups queso fresco or mozzarella, cut into sticks or crumbles
- Optional: cooked ground beef or shredded chicken
Batter
- 3 eggs, separated
- 1/4 tsp salt
- 1 tbsp flour (optional, for stability)
Sauce (Optional)
- 2 cups tomato sauce
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tsp olive oil
- Salt & pepper to taste
Instructions
1️⃣ Roast the Peppers
- Roast poblano peppers directly over a flame or under a broiler until skins are charred and blistered.
- Place in a plastic bag or covered bowl for 10–15 min to steam (easier to peel).
- Peel off skins carefully, leaving stems intact. Make a lengthwise slit and remove seeds.
2️⃣ Prepare the Filling
- Stuff each pepper with cheese (and meat, if using).
- Close gently.
3️⃣ Make the Batter
- Beat egg whites until stiff peaks form.
- In a separate bowl, beat yolks lightly with salt.
- Fold yolks gently into whites.
- Lightly dust peppers with flour (optional), then dip into egg batter.
4️⃣ Fry the Peppers
- Heat oil in a skillet over medium heat.
- Fry each pepper 2–3 minutes per side until golden.
- Remove and drain on paper towels.
Alternative: Bake at 375°F (190°C) for 15–20 min until golden for a lighter version.
5️⃣ Prepare the Sauce (Optional)
- Sauté onion and garlic in olive oil.
- Add tomato sauce, salt, and pepper.
- Simmer 10 minutes, then pour over fried peppers.
Tips
- Poblanos are mild; for more heat, use jalapeños or serrano (smaller quantity).
- Make sure egg batter is fluffy—it keeps the peppers light and airy.
- Serve hot with rice or tortillas.
If you want, I can give a vegetarian version with beans, corn, and cheese, or a Mexican-style meat version with a rich tomato sauce—both are traditional and delicious.
Do you want me to give one of those versions?