Chiles Rellenos
A classic Mexican dish featuring roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried until golden.
Origin & history
Chiles Rellenos originated in the city of Puebla in the 19th century. They are a staple of Mexican cuisine, often served during special occasions and holidays, representing the colors of the Mexican flag when garnished with salsa, crema, and cilantro.
Ingredients
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For the Peppers
For the Filling
For the Batter
The method
Step by step
- 01
Prepare Peppers
30 minRoast poblano peppers over an open flame until charred. Place in a bag to steam, then peel off the skin. Carefully slit the side and remove seeds.
Wear gloves when handling peppers.
- 02
Stuff
10 minStuff each pepper with a generous amount of cheese. Close the slit with a toothpick if necessary.
Don't overstuff or they will burst.
- 03
Batter and Fry
20 minBeat egg whites until stiff peaks form, then fold in yolks. Dust peppers with flour, dip in batter, and fry in hot oil until golden brown.
Fry in batches to maintain oil temperature.
Chef tips
- — Serve with a simple tomato-based salsa.
- — Ensure the oil is hot enough so the batter doesn't absorb too much grease.
Common mistakes
- — Not peeling the peppers well.
- — Over-beating the egg yolks into the whites.
Substitutions
- Queso fresco → Monterey JackBetter melting properties.
Storage & serving
Refrigerate for up to 2 days; reheat in an oven.
Serve hot with salsa and rice.
Food safety
Handle hot oil with care. Ensure eggs are cooked through.
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