These Authentic Chiles Rellenos bring the rich, bold flavors of Mexico right to your kitchen! Featuring roasted poblano peppers stuffed with gooey cheese, coated in a light and airy egg batter, and fried to golden perfection, this dish is a true comfort food classic. Served with a homemade tomato sauce, every bite is packed with warmth and flavor. Perfect for special occasions or a delicious family meal! 🌮🍽️

Cooking Time & Servings ⏳

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4-6

My Cooking Experience 🧑‍🍳

With years of experience preparing traditional Mexican dishes, I’ve found that roasting the poblanos until the skin blisters makes them easy to peel and enhances their smoky flavor. The key to the perfect batter? Beating the egg whites to stiff peaks for a fluffy, crispy coating! 🌶️✨

Ingredients 🛒

For the Chiles Rellenos:

6 large poblano peppers 🌶️
2 cups Oaxaca or Monterey Jack cheese, shredded 🧀
4 large eggs, separated 🥚
1/2 teaspoon salt
1/2 cup all-purpose flour (for dredging)
Vegetable oil (for frying)

For the Tomato Sauce:

4 Roma tomatoes, chopped 🍅
1/2 onion, chopped 🧅
2 cloves garlic, minced 🧄
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken or vegetable broth
1 tablespoon vegetable oil

Instructions 🔪

1️⃣ Roast & Prepare the Peppers 🌶️

Place the poblano peppers over an open flame or under the broiler, turning until the skin is charred on all sides. Transfer them to a covered bowl and let them steam for 10 minutes. Peel off the charred skin, then make a small slit in each pepper and remove the seeds.

2️⃣ Stuff & Batter the Peppers 🧀

Stuff each pepper with shredded cheese, carefully closing the slit. In a mixing bowl, beat the egg whites until stiff peaks form, then gently fold in the egg yolks and salt.

3️⃣ Fry to Golden Perfection 🍳

Lightly dredge each stuffed pepper in flour, then dip it into the egg batter. Heat oil in a frying pan over medium heat and fry each chile until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.

4️⃣ Make the Tomato Sauce & Serve 🍅

In a blender, puree the tomatoes, onion, garlic, cumin, salt, and pepper. Heat oil in a saucepan and cook the sauce for 10 minutes. Add broth and simmer for another 5 minutes. Serve the chiles rellenos with the sauce drizzled on top and enjoy!

Variations 🔄

Meat-Filled Option: Add seasoned ground beef or shredded chicken for a heartier version. 🍖
Spicy Kick: Mix diced jalapeños into the cheese for an extra fiery bite. 🔥
Dairy-Free Alternative: Use plant-based cheese for a lactose-free version.
Baked Instead of Fried: Bake at 375°F (190°C) for 20 minutes instead of frying for a lighter option.

Equipment You’ll Need 🔪

Open flame or broiler
Mixing bowls
Hand mixer or whisk
Frying pan
Blender
Saucepan
Tongs & spatula

Why You’ll Love It ❤️

✔️ Authentic Mexican flavor 🌮
✔️ Crispy on the outside, cheesy on the inside 🧀
✔️ Perfectly paired with homemade tomato sauce 🍅
✔️ A fun and satisfying dish to make! 🎉

Nutritional Information 📊

Calories: ~320 per serving
Carbs: 15g
Protein: 14g
Fat: 24g
Sugar: 4g

(Note: Nutritional values may vary based on ingredients used.)

Storage Tips ❄️

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm in a skillet over low heat or bake at 350°F (175°C) until heated through.
Freezing: Freeze the fried chiles (without sauce) for up to 2 months. Reheat in the oven before serving.

Conclusion 🏁

These Authentic Chiles Rellenos deliver a perfect balance of crispy, cheesy, and savory goodness with every bite. Whether you’re making them for a special occasion or a weeknight dinner, this classic dish will transport you straight to Mexico. Give them a try and savor the flavors! 🌶️🧀✨

Admin