Chiles Rellenos
Roasted poblano chiles stuffed with cheese, battered, and fried, a Mexican dish deeply rooted in California's home and restaurant kitchens.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 410 kcal
Equipment
- •Tongs
- •Frying pan
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 28
- carbs
- 22
- protein
- 18
- calories
- 410
Instructions
- 1
Roast the poblanos directly over an open flame. Turn them until they are blackened on all sides.
- 2
Place the chiles in a covered bowl for 10 minutes to steam. Peel off the charred skins.
- 3
Cut a small slit down each chile and scoop out the seeds. Keep the stem attached.
- 4
Stuff each chile with the cheese strips.
- 5
Beat the egg whites until soft peaks form. Gently fold in the yolks to make the batter.
- 6
Coat the stuffed chiles in flour and dip into the batter. Fry until golden on all sides.
- 7
Simmer the tomato sauce with the onion. Pour the warm sauce over the fried chiles to serve.
Chef's tips
Char the poblanos completely and let them steam in a covered bowl so the skins slip off easily. Beat the egg whites until soft and fluffy for a light batter.
Storage
Refrigerate up to 2 days; best fresh.
Reheating
Reheat in a low oven to keep the batter from becoming soggy.
Common mistakes to avoid
- •Leaving blackened skin on the chiles, which adds a bitter taste
- •Putting too much cheese inside, causing it to leak out while frying
Serving suggestions
Cooked Chiles Rellenos?
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