Chiles Rellenos

🕒 Prep: 20 min
🔥 Cook: 30 min
🍽 Serves: 4
★★★★★
Be the First to Review!

Chiles Rellenos are a classic Mexican dish that combines roasted poblano peppers with a savory stuffing, all wrapped in a light, crispy batter. This recipe offers a delightful blend of textures and flavors, making it perfect for a satisfying meal any time of the year.

Ingredients for Chiles Rellenos

The star of the show is the poblano peppers, which offer a mild heat and earthy flavor. The Monterey Jack cheese provides a creamy, melty texture inside the pepper. Ground beef adds a hearty richness, while the onion and garlic contribute depth to the filling. A touch of cumin, salt, and black pepper enhances the savory profile. For the batter, eggs create a fluffy coating, while the sauce benefits from tomato sauce, oregano, and more cumin for a harmonious finish.

Tips & Tricks

  • Roast the peppers until well blistered for easier peeling.
  • For a spicier kick, leave some seeds in the peppers.
  • Use a toothpick to keep the peppers sealed during frying.
  • Make the sauce ahead of time and reheat for serving to save time.

Serving Suggestions

Serve Chiles Rellenos with a side of Mexican rice and refried beans for a complete meal. A fresh green salad with lime vinaigrette can also complement the rich flavors beautifully.

Frequently Asked Questions

Can I make this dish vegetarian?
Absolutely! Substitute the ground beef with mushrooms or a mixture of black beans and corn for a delicious vegetarian option.
How can I store leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.

Chiles Rellenos Recipe Walkthrough

Start by preheating your oven to 400°F. Lay the poblano peppers on a baking sheet and roast them for 20 minutes until their skins blister. This step is key for easy peeling and adding a smoky flavor. Once roasted, place them in a plastic bag to steam for 10 minutes, which helps loosen the skins. Peel off the skins, carefully slit down one side of each pepper, and remove the seeds and membranes.

Next, brown the ground beef in a skillet over medium heat along with finely chopped onion and garlic. Sprinkle in cumin, salt, and black pepper as you cook. Once browned, let the mixture cool a bit before stuffing the peppers.

Fill each prepared pepper with the beef mixture and a generous amount of Monterey Jack cheese. Use toothpicks to secure the opening if needed. For the batter, whisk egg yolks until they're thick and lemon-colored. Separately, beat the egg whites until they form stiff peaks, then gently fold them into the yolks to create a light batter.

Heat vegetable oil in a large skillet over medium-high heat. As it heats, dredge each stuffed pepper in flour, then dip them into the egg batter. Fry them in the oil until golden brown on all sides and drain on paper towels to remove excess oil.

For the sauce, heat olive oil in a saucepan, then sauté onion and garlic until soft. Add tomato sauce, oregano, cumin, salt, and pepper, allowing it to simmer for 10 minutes. Serve the fried chiles rellenos with the warm sauce drizzled over.

Why You'll Love This Recipe

  • Rich and satisfying with a perfect balance of spice and savory.
  • Uses simple, fresh ingredients that pack a punch.
  • Great for impressing guests with its beautiful presentation.
  • Versatile enough for a main course or a hearty appetizer.

Ingredients

6 large poblano peppers
8 oz Monterey Jack cheese, shredded
1/2 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper
1 cup all-purpose flour
4 large eggs, separated
2 cups vegetable oil for frying
For the sauce:
2 tbsp olive oil
1 can (15 oz) tomato sauce
1 small onion, diced
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper to taste

Step-by-step Instructions

1. Preheat your oven to 400°F. Roast the poblano peppers on a baking sheet for 20 minutes, or until the skins are blistered.
2. Remove the peppers from the oven and place them in a plastic bag for 10 minutes to steam. Peel off the skins, then carefully make a slit down one side. Remove seeds and membranes.
3. In a skillet, cook the ground beef with chopped onion and garlic over medium heat until browned. Stir in cumin, salt, and pepper. Remove from heat and let cool slightly.
4. Stuff each poblano pepper with the beef mixture and shredded cheese. Secure the opening with toothpicks if necessary.
5. In a bowl, whisk egg yolks until thick and lemon-colored. In another bowl, beat egg whites until stiff peaks form, then gently fold into the yolks.
6. Heat vegetable oil in a large skillet over medium-high heat.
7. Dredge each stuffed pepper in flour, then dip into the egg batter. Fry in hot oil until golden brown on all sides. Drain on paper towels.
8. To make the sauce, heat olive oil in a saucepan. Add onion and garlic, sauté until soft. Stir in tomato sauce, oregano, cumin, salt, and pepper. Simmer for 10 minutes.
9. Serve the fried chiles rellenos with warm tomato sauce drizzled over.

Ratings and Comments

Thank you for your rating!