Easy Chiles Rellenos

Transform your weeknight dinners with this easy chiles rellenos recipe, a mouthwatering Mexican classic made effortlessly at home. Featuring smoky, roasted poblano peppers stuffed with melty queso fresco or Monterey Jack cheese and wrapped in a light, golden egg batter, this dish is a satisfying medley of textures and flavors. With a hands-on prep time of just 20 minutes and ingredients you likely already have in your pantry, this recipe is perfect for both beginners and seasoned cooks. Serve these crispy, cheese-filled delights with a side of salsa or tomato sauce for an irresistible meal that’s guaranteed to impress. Whether you're craving authentic Mexican cuisine or a hearty vegetarian option, these easy chiles rellenos are sure to become a favorite.

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 4 Poblano peppers
• 1 cup Queso fresco or Monterey Jack cheese
• 4 Large eggs
• 0.5 cup All-purpose flour
• 1 cup Vegetable oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

Directions

Step 1

Preheat your oven to high broil. Place the poblano peppers on a baking sheet and broil for 5-7 minutes or until the skins are charred and blistered, turning them occasionally.

Step 2

Remove the peppers from the oven and place them in a bowl. Cover with plastic wrap or a clean kitchen towel for 10 minutes to steam, which will make it easier to remove the skins.

Step 3

Peel the charred skins from the peppers, being careful not to tear them. Use a knife to make a small slit along one side of each pepper and remove the seeds inside.

Step 4

Stuff each pepper with about 1/4 cup of cheese, ensuring they are full but still able to close. Set the stuffed peppers aside.

Step 5

Separate the eggs. Place the egg whites in a large bowl and the yolks in a smaller bowl. Use a hand mixer to beat the egg whites until stiff peaks form.

Step 6

Gently fold the egg yolks into the beaten egg whites until well combined, being careful not to deflate the mixture.

Step 7

Heat the vegetable oil in a large skillet over medium heat until shimmering.

Step 8

Lightly coat each stuffed pepper in flour, shaking off any excess. Then dip each pepper into the egg batter, ensuring it is fully coated.

Step 9

Carefully place the battered peppers into the hot oil. Fry for 2-3 minutes on each side or until golden brown and crisp. Remove from the skillet and drain on a paper towel-lined plate.

Step 10

Sprinkle with salt and pepper to taste. Serve warm, optionally with a side of salsa or tomato sauce.

Nutrition Facts

Serving size	1126.5 grams (1126.5g)

Amount per serving	% Daily Value*
Calories	3078

Total Fat 282.50g	362%
Saturated Fat 70.50g	353%
Polyunsaturated Fat 134.40g
Cholesterol 915mg	305%
Sodium 3051mg	133%
Total Carbohydrate 83.10g	30%
Dietary Fiber 9.20g	33%
Total Sugars 16.90g
Protein 76.90g	154%

Vitamin D 160IU	800%
Calcium 1870mg	144%
Iron 10mg	53%
Potassium 1592mg	34%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 79.9%

Protein: 9.7%

Carbs: 10.4%