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Dinner Meals Cooking Time : 1 hour 5 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Mexican Chiles Rellenos | Stuffed Poblano Peppers with Tomato Sauce

Mexican Chiles Rellenos are a beloved traditional Mexican dish featuring roasted poblano peppers stuffed with savory cheese or seasoned meat, coated in a light egg batter, and fried until beautifully golden. The combination of smoky roasted peppers, creamy filling, fluffy egg coating, and rich tomato sauce creates a comforting and flavorful meal with layers of texture.

The poblano peppers are first roasted and peeled to soften them while developing their distinctive smoky flavor. They are then carefully filled, sealed, dipped in whipped egg batter, and fried until puffed and golden. A simple tomato-based sauce seasoned with onion and garlic is spooned over the finished peppers, adding freshness and acidity that balances the richness of the fried coating.

Chiles Rellenos are perfect for lunch or dinner and can be served with Mexican rice, refried beans, fresh salsa, or warm tortillas. Cheese-filled versions make a satisfying vegetarian meal, while ground beef or pork can be used for a heartier variation.

Cooking Method

Roast the poblano peppers over a gas flame, grill, or under a broiler until the skins are blistered and charred.
Place the roasted peppers in a covered bowl for 10 minutes to steam.
Carefully peel away the charred skins.
Make a small slit along each pepper and remove the seeds, keeping the peppers mostly intact.
Stuff each poblano with cheese, taking care not to overfill.
Secure the opening with a toothpick if necessary.
Lightly coat each stuffed pepper with flour.
Separate the eggs, placing the whites in one bowl and the yolks in another.
Beat the egg whites until thick and fluffy.
Gently fold in the egg yolks and a pinch of salt.
Heat the vegetable oil in a large skillet over medium-high heat.
Dip each stuffed pepper into the egg batter, coating it completely.
Carefully place the peppers into the hot oil.
Fry for 2–3 minutes per side, until puffed and golden brown.
Transfer to a rack or paper towels to drain.
For the sauce, blend the tomatoes, onion, garlic, water, oregano, salt, and pepper until smooth.
Pour the sauce into a saucepan and simmer for 10–12 minutes.
Spoon the warm tomato sauce over the Chiles Rellenos.
Serve immediately with rice, beans, tortillas, or fresh salsa.