Stuffed Poblano Chiles ("Chiles Rellenos") Recipe | Marcela Valladolid
Level: Easy
Yield: 6 servings
Total: 35 min
Prep: 20 min
Cook: 15 min
Nutritional Analysis Per Serving
Serving Size: 1 of 6 servings
Calories: 406
Total Fat: 37 g
Saturated Fat: 8 g
Carbohydrates: 9 g
Dietary Fiber: 2 g
Sugar: 4 g
Protein: 12 g
Cholesterol: 54 mg
Sodium: 425 mg
Ingredients
Sauce:
- 5 red plum tomatoes, cored and roughly chopped
- 1 garlic clove, minced
- 1/3 cup diced white onion
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
Chiles:
- 1 1/2 cups Monterrey Jack cheese, shredded or cubed
- 1 tablespoon dried oregano
- 6 poblano chiles, roasted, peeled, seeded, and deveined (*see Cook's Note)
- 3 egg whites, at room temperature
- 1 egg yolk, at room temperature
- All-purpose flour, for dredging
- Vegetable oil, for frying
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Instructions
- For the sauce: Place the tomatoes, garlic, and onion into a blender. Puree until smooth and well combined. In a medium skillet, warm the olive oil over medium heat. Pour in the blended sauce and let it simmer gently for about 5 minutes. Adjust seasoning with salt and pepper according to taste.
- Prepare the chile rellenos: In a small bowl, combine the cheese with the oregano. Make a careful incision along one side of each roasted poblano chile and stuff with approximately 1/4 cup of the cheese filling. Secure the opening using toothpicks to keep the stuffing inside. In another medium bowl, use an electric mixer to whip the egg whites at high speed until they form soft peaks. Gently incorporate the egg yolk and beat for an additional minute until the mixture is light and fluffy.
- For frying: Select a large, heavy-bottomed pot and add enough vegetable oil to reach about one-third of the pot's depth. Heat the oil over medium until it registers 375 degrees F on a deep-fry thermometer. (Without a thermometer, test by dropping in a small piece of bread; it should turn golden in roughly 3 minutes.) Lightly coat the stuffed chiles in flour, tapping off any extra. Then, fully submerge each one in the egg batter. Carefully lower into the hot oil and fry until they achieve a deep golden color. Remove and let excess oil drain on paper towels.
- To serve: Plate the fried chiles on a serving dish, generously ladle the warm sauce over them, and enjoy immediately.
Cook's Note: How to Roast the Chiles
Position the poblanos directly over an open gas flame or under the broiler. Turn occasionally until the skins are fully charred and blistered on every side. Transfer the hot chiles to a plastic bag, seal it, and allow them to steam for 10 minutesthis loosens the skin for easy removal. Once cooled slightly, rub off the peels, remove the stems, and discard the seeds. The prepared chiles can then be sliced, diced, or used for stuffing as needed.[2][6]
About This Classic Dish
This classic preparation of Chiles Rellenos draws from longstanding Mexican culinary traditions, where poblano peppersnative to the Puebla regionhave been cherished for thousands of years. Originally a simple fusion of indigenous ingredients and Spanish influences, these stuffed peppers evolved into a staple dish featuring various fillings like cheese, as in this recipe, or more elaborate options such as picadillo or tuna in modern variations.[2]
Imagine the sizzle of golden-battered poblanos hitting hot oil, releasing an irresistible smoky aroma that fills your kitchen with authentic Mexican magic. With just 35 minutes, you can create restaurant-worthy Chiles Rellenos at homethe creamy cheese melt, crisp egg coating, and tangy tomato sauce will have everyone craving seconds. Perfect for date nights or family dinners, this easy recipe unlocks bold flavors that celebrate Puebla's heritage.[1][4]
For beginners, poblanos deliver mild, earthy heat ideal for stuffingwear gloves when seeding to dodge capsaicin sting. Whip those egg whites for the fluffiest batter (don't skip!), and fry at 375F for crunch without sogginess. Try Oaxaca or queso fresco for a meltier twist, or add shrimp for coastal flair.[1][3][7]
Nutritionally satisfying with balanced fats and proteins, pair with Mexican rice, beans, or salad. Reheat leftovers in a 400F oven to revive crispiness. Elevate for holidays with walnut sauce like Chiles en Nogada, or garnish with cilantro and crema. Dive inyour taste buds deserve this flavorful adventure![2][12][5][8]
