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chiles rellenos recipe.

 


🌶️ Authentic Chiles Rellenos Recipe (Mexican Stuffed Peppers)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

📝 Introduction

Craving something cheesy, spicy, and full of authentic Mexican flavor? 🌮
This Chiles Rellenos recipe is a classic Mexican dish featuring roasted poblano peppers stuffed with melted cheese or savory meat, dipped in a fluffy egg batter, and fried to golden perfection. It’s one of Mexico’s most beloved comfort foods — crispy on the outside, soft and flavorful inside.

Whether you’re making it for a weeknight dinner or a festive occasion, these stuffed chiles are sure to impress!

🌿 Ingredients

For the Peppers:

  • 4 large poblano peppers
  • 1 cup Monterey Jack or Oaxaca cheese, shredded (or use mozzarella)
  • Salt, to taste

For the Batter:

  • 3 large eggs, separated
  • 1 tablespoon flour
  • 1 tablespoon milk (optional)

For the Tomato Sauce:

  • 2 large tomatoes, chopped
  • ½ onion, diced
  • 2 garlic cloves
  • ½ teaspoon cumin powder
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil

For Frying:

  • ½ cup all-purpose flour
  • Oil, for frying

🍳 Instructions

Step 1: Roast the Peppers

  1. Place poblano peppers over an open flame or under a broiler.
  2. Roast until the skin blisters and blackens.
  3. Transfer to a bowl and cover for 10 minutes to steam.
  4. Peel off the charred skin carefully without tearing the peppers.
  5. Cut a small slit lengthwise and remove the seeds.

Step 2: Make the Filling

  1. Stuff each roasted pepper with cheese (or cooked ground beef/chicken if preferred).
  2. Close the slit with toothpicks if needed.

Step 3: Prepare the Batter

  1. Beat egg whites until stiff peaks form.
  2. Gently fold in the yolks, flour, and milk.

Step 4: Make the Tomato Sauce

  1. Blend tomatoes, onion, and garlic until smooth.
  2. Heat oil in a pan and cook the sauce with cumin and salt for 10 minutes.

Step 5: Fry the Chiles

  1. Heat oil in a deep pan.
  2. Lightly dust each stuffed pepper with flour.
  3. Dip in the egg batter and fry until golden brown on both sides.
  4. Place on paper towels to drain excess oil.

Step 6: Serve

Serve warm with tomato sauce poured over or on the side. 🌮

💡 Tips for Perfect Chiles Rellenos

  • Use poblano peppers — they’re mildly spicy and easy to stuff.
  • For a healthier version, bake instead of frying.
  • Add beans, rice, or corn to the filling for extra texture.
  • Pair with Mexican rice or refried beans for a full meal.

🍽️ Serving Suggestions

Serve your Chiles Rellenos with:

  • Mexican rice
  • Refried beans
  • Guacamole
  • Fresh salsa or sour cream

Perfect for weeknight dinners, family gatherings, or a Mexican-themed fiesta.

❓ FAQs

Q: Can I bake Chiles Rellenos instead of frying?
Yes! Bake at 400°F (200°C) for 20–25 minutes until golden and crispy.

Q: Which cheese is best for Chiles Rellenos?
Oaxaca or Monterey Jack cheese melts beautifully and gives authentic flavor.

Q: Can I make them ahead?
Yes — you can roast and stuff the peppers in advance and fry them before serving.

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