Ole Authentic Chiles Rellenos
Dive into the rich, authentic flavors of Mexico with this "Ole Authentic Chiles Rellenos" recipe, a true celebration of bold, traditional ingredients and classic techniques. Smoky roasted poblano peppers are delicately peeled and stuffed with gooey, melty Queso Oaxaca or Monterey Jack cheese, then coated in an airy egg batter and fried to golden perfection for an irresistible crunch. Finished with a vibrant homemade tomato sauce made from Roma tomatoes, garlic, and onions, this dish masterfully balances smoky, savory, and tangy notes. Perfect for serving as a hearty main course, these chiles rellenos are a guaranteed crowd-pleaser that will transport your taste buds straight to Mexico. With a prep time of just 25 minutes, this recipe is easier than you’d think and worth every step!
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Ingredients
- 6 pieces Poblano peppers
- 12 ounces Queso Oaxaca or Monterey Jack cheese
- 6 large Eggs
- 1 cup All-purpose flour
- 2 cups Vegetable oil
- 4 pieces Roma tomatoes
- 1 medium White onion
- 3 cloves Garlic cloves
- 1 cup Chicken broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Directions
Step 1
Turn on a gas burner or preheat the broiler to high. Roast the poblano peppers until the skins are charred and blistered, turning frequently with tongs (5-7 minutes). Place the peppers in a bowl and cover with plastic wrap or a kitchen towel to steam for 10 minutes.
Step 2
While peppers steam, prepare the tomato sauce. Blend the Roma tomatoes, white onion, garlic, and chicken broth until smooth. Heat 1 tablespoon of vegetable oil in a skillet over medium heat, pour in the tomato puree, and season with salt and black pepper. Simmer for 10 minutes and set aside.
Step 3
Carefully peel the skin off the steamed peppers, being cautious not to tear them. Make a small slit down one side of each pepper and remove seeds and membranes. Rinse gently under running water if necessary, then pat dry with paper towels.
Step 4
Cut the cheese into 1-inch-wide strips. Stuff each peeled poblano pepper with cheese, closing the slit as tightly as possible.
Step 5
Separate egg whites and yolks into two bowls. Using a handheld or stand mixer, whip the egg whites until stiff peaks form. Gently fold the yolks into the whites until just combined, being careful not to deflate the mixture.
Step 6
Heat 2 cups of vegetable oil in a large skillet or pot over medium-high heat until shimmering (about 350°F or 175°C).
Step 7
Place the flour in a shallow dish. Lightly dredge the stuffed peppers in flour, ensuring they are fully coated. Shake off any excess flour.
Step 8
Dip the floured peppers into the egg batter, ensuring they are fully coated with the fluffy mixture.
Step 9
Carefully place the batter-coated peppers into the hot oil, frying 2-3 peppers at a time. Fry until golden and crispy on all sides, turning occasionally with tongs (3-4 minutes). Transfer to a plate lined with paper towels to drain any excess oil.
Step 10
To serve, spoon the tomato sauce onto a plate and place the fried chile relleno on top. Garnish with additional sauce, fresh herbs, or crumbled queso fresco if desired. Serve hot.
Nutrition Facts
| Serving size | 2422.3 grams (2422.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5758 |
| Total Fat 535.90g | 687% |
| Saturated Fat 124.60g | 623% |
| Polyunsaturated Fat 268.80g | |
| Cholesterol 1359mg | 453% |
| Sodium 5869mg | 255% |
| Total Carbohydrate 166.50g | 61% |
| Dietary Fiber 19.90g | 71% |
| Total Sugars 37.80g | |
| Protein 135.90g | 272% |
| Vitamin D 319IU | 1594% |
| Calcium 2761mg | 212% |
| Iron 17mg | 95% |
| Potassium 3409mg | 73% |
Source of Calories