Chiles Rellenos: A Classic Mexican Delight

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Chiles Rellenos, which translates to “stuffed chiles,” is a traditional Mexican dish beloved for its rich flavors and versatility. This classic dish typically features large, mild poblano peppers filled with a savory mixture, often cheese or meat, and then battered and fried to golden perfection. Served with a tangy tomato sauce, Chiles Rellenos makes for a hearty and satisfying meal that’s a staple in Mexican cuisine.

History and Origins

The origins of Chiles Rellenos can be traced back to the colonial period in Mexico, where Spanish culinary traditions merged with indigenous ingredients and techniques. Puebla, a city known for its rich culinary history, is often credited with popularizing this dish. The classic version, stuffed with cheese, is thought to have been inspired by Spanish recipes that were adapted to include local ingredients like poblano peppers.


To prepare traditional Chiles Rellenos, you will need:

  • Poblano Peppers: 6 large poblano peppers
  • Cheese: 2 cups of shredded Oaxaca cheese or any melting cheese like Monterey Jack or mozzarella
  • Eggs: 4 large eggs, separated
  • Flour: 1 cup of all-purpose flour
  • Oil: Vegetable oil for frying
  • Tomato Sauce:
    • 4 large tomatoes, chopped
    • 1 small onion, chopped
    • 2 garlic cloves, minced
    • 1 cup of chicken or vegetable broth
    • Salt and pepper to taste
    • Fresh cilantro for garnish


Step 1: Prepare the Peppers

  1. Roast the Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 10-15 minutes, turning occasionally, until the skins are blistered and charred. Alternatively, you can char them over an open flame on a gas stove.
  2. Steam and Peel: Once roasted, transfer the peppers to a bowl and cover them with a kitchen towel or plastic wrap. Let them steam for about 10 minutes. This will make it easier to peel off the skins. After steaming, carefully peel off the charred skins without tearing the peppers.
  3. Remove Seeds: Make a small slit along the length of each pepper and gently remove the seeds and membranes. Be careful not to tear the peppers.

Step 2: Prepare the Filling

  1. Cheese Filling: Stuff each pepper with about 1/3 cup of shredded cheese. If you prefer a meat filling, you can use cooked ground beef or pork seasoned with onions, garlic, cumin, and other spices.

Step 3: Prepare the Batter

  1. Beat Egg Whites: In a large bowl, beat the egg whites with an electric mixer until stiff peaks form.
  2. Add Egg Yolks: In a separate bowl, beat the egg yolks lightly. Gently fold the yolks into the egg whites until well combined. This will create a light and fluffy batter.

Step 4: Fry the Peppers

  1. Heat Oil: In a large skillet, heat about an inch of vegetable oil over medium-high heat until it’s hot but not smoking.
  2. Coat Peppers: Lightly dust each stuffed pepper with flour, shaking off any excess. Dip the floured peppers into the egg batter, ensuring they are fully coated.
  3. Fry: Carefully place the battered peppers into the hot oil, frying them in batches if necessary. Cook until golden brown on all sides, turning occasionally, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

Step 5: Make the Tomato Sauce

  1. Sauté Vegetables: In a medium saucepan, heat a tablespoon of oil over medium heat. Add the chopped onions and garlic, and sauté until softened, about 3 minutes.
  2. Cook Tomatoes: Add the chopped tomatoes and cook until they begin to break down, about 5-7 minutes.
  3. Blend: Transfer the mixture to a blender and blend until smooth. Return the sauce to the pan and add the chicken or vegetable broth. Season with salt and pepper to taste. Simmer for about 10 minutes until slightly thickened.

Step 6: Serve

  1. Plate: Place the fried chiles on a serving platter.
  2. Top with Sauce: Spoon the warm tomato sauce over the chiles.
  3. Garnish: Garnish with fresh cilantro and serve immediately.


Chiles Rellenos can be adapted to suit different tastes and dietary preferences. Here are a few popular variations:

  • Chiles en Nogada: A festive version from Puebla, featuring a filling of picadillo (a mixture of ground meat, fruits, and spices), topped with a creamy walnut sauce and pomegranate seeds.
  • Vegetarian: Use a combination of vegetables like mushrooms, corn, and black beans as a filling for a delicious vegetarian option.
  • Seafood: Stuff the chiles with a mixture of shrimp, crab, or other seafood for a coastal twist.

Tips for Perfect Chiles Rellenos

  • Roasting Technique: Ensure you blister the pepper skins thoroughly for easy peeling. A good char is essential for removing the skin without damaging the peppers.
  • Batter Consistency: The egg batter should be light and airy. Beating the egg whites to stiff peaks and gently folding in the yolks is crucial for achieving the right texture.
  • Frying Temperature: Maintain the oil at a consistent medium-high temperature to ensure the chiles fry evenly and become golden brown without absorbing too much oil.


Chiles Rellenos is a quintessential Mexican dish that offers a delightful combination of flavors and textures. Whether stuffed with cheese, meat, or vegetables, these stuffed peppers are sure to be a hit at any meal. The combination of roasted poblano peppers, savory fillings, crispy batter, and tangy tomato sauce creates a dish that’s both comforting and satisfying. By following this recipe, you can bring a taste of traditional Mexican cuisine to your kitchen and enjoy the rich culinary heritage of Chiles Rellenos.

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Written by Robert Zelesky

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