Chiles Rellenos are a Mexican dish made up of green chiles stuffed with cheese or meat, breaded and fried, and served with sauce.
They are a Mexican dish that dates back to the 16th century during the Spanish conquest of Mexico.
The first plated rellenos was prepared in the city of Puebla, a town close to Mexico City.
The dish is emblematic in Mexican cuisine as it has an important significance in Mexican cultural identity because of its historic connection with Mexico’s independence from Spain.
The most common pepper used are poblano peppers which are grown and harvested in the city of Puebla.
Other Chiles used include, New Mexico chile, pasilla peppers or even Anaheim peppers are popular as well.
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Authentic Chile Rellenos
4-6 large poblano peppers, roasted, skin removed, seeded
10 ounces Queso Oaxaca
4 eggs, separated
1 cup avocado oil, high heat use
1/2 cup all purpose flour
Himalayan salt, for seasoning
4 large ripe tomatoes, cored
1/2 white onion
2 garlic cloves, unpeeled
2 serrano peppers
2 teaspoons kosher salt
1 teaspoon dried oregano
1 cup water
2 tablespoons avocado oil, for high heat use
Roasting the Poblanos
Place whole poblano peppers on a parchment paper lined baking sheet in the center of the oven and bake 20-30 minutes, or until skins are blackened, flipping once or twice to achieve even roasting.
Transfer to a heat proof bowl, cover with plastic rap and let cool to room temperature.
Making the Salsa Ranchera
Turn the broiler to high and line a baking sheet with aluminum foil (not recommended to use parchment paper – image shows why 😅).
Place tomatoes, onion, garlic, and serranos on the baking sheet and place under the broiler.
Check every 2-3 minutes and turn the vegetables so they roast evenly on all sides.
The garlic will cook much faster than the other vegetables. Remove each ingredient as it is done cooking. This should take from 9-15 minutes.
Blend the Salsa Ingredients
Remove the skin from the garlic and the stem and skin from the serranos. If you are sensitive to heat you can also remove the seeds of the serrano peppers too.
Place all the blackened vegetables into a blender along with the 2 teaspoons of salt, the oregano, and the cup of water. Blend on high until smooth.
Fry the Sauce
Heat the 2 tablespoons of oil in a small Dutch oven or heavy bottomed pot over medium-high heat. Add the sauce (careful it will splatter) and fry in the oil until the color deepens and the sauce is fragrant, about 2-3 minutes. Cover and keep warm.
Peel the Peppers
Carefully remove the blackened skin from the peppers. Try your best not to rip or break them. Get off as much as you can and rinse the rest off under running water.
Stuff the Peppers
Cut a slit down the side of each pepper and remove the seeds with your fingers, again being careful not to rip or break them. Rinse out any remaining seeds under running water.
Fill each pepper with 1/2 to 3/4 cup of shredded cheese depending on the size of the pepper—you will use all the cheese.
Place 1-2 fresh epazote leaves inside each pepper if using. Seal closed by threading a toothpick through the opening.
Make the Batter
Beat the egg whites in a bowl of a stand mixer with the whisk attachment on medium-high until they are stiff. Turn the mixer to low and add the yolks one at a time until they are completely incorporated. Add a generous pinch of salt and mix that in as well.
Heat the Oil
Heat the cup of oil in a large frying pan over medium-high heat.
Batter the Chiles
Place flour in a pie plate or shallow baking dish. Season generously with salt. Coat the chiles, one at a time, in the flour, dusting off any excess then dip the chiles into the mixing bowl and cover with the egg batter.
Fry the Chiles
Once the oil is hot add the chiles, one at a time. Adjust the oil temperature as they are cooking. If the oil starts to smoke, turn it down if it becomes too cool, turn up the heat.
Flip the Chiles
Once the chiles are golden brown on one side, flip and cook until golden on that side.
Keep flipping and frying until they are golden all over and they are warmed through, about 5-8 minutes.
Drain the Chiles
Remove to a paper towel-lined baking sheet to drain the excess oil. Repeat with remaining chiles.
Plate chiles top with Salsa Ranchera, chopped cilantro, crumbled queso Oaxaca and serve.
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