Authentic Mexican Chile Rellenos

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 😅).

Roasted Vegetables and Why You Don’t Use Parchment Paper Under the Broiler 😅

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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Italian Five Cheese Chicken Roll Ups

Italian Five Cheese Chicken Roll UpsWith little more than your favorite spaghetti sauce (we used a sauce made with cream and vodka – from the Whole Foods Market), cream cheese and a shredded Italian cheese blend, you can have yourself some chicken roll-ups. They are super easy to prepare.

Here is what you will need:

2 oz. of cream cheese softened

¼ cup bell pepper; diced (red, yellow, orange, green, use all colors, or your choice – we buy tri-colored frozen bell peppers)

¼ tsp. garlic powder

4 chicken breasts; boneless skinless

1 cup Italian 5-cheese blend, finely shredded

½ teaspoon dried oregano leaves

1 cup spaghetti sauce (your favorite)

salt to taste, optional

Heat oven to 400°

ingredients for Italian Five Cheese Chicken Roll Ups

 

mix ingredients  togetherIn a medium bowl mix cream cheese, ½ cup of cheese, bell pepper, oregano, garlic and salt to taste.

When we salt in our recipes, it is always use Himalayan salt.

After you mix up the ingredients, set aside.

slicing chicken breast and flatting it with a robber mallet

Cut chicken long ways across breast. Place each cut chicken piece one at a time in a large plastic bag, seal it and with a rubber mallet or rolling pin flatten chicken to ¼-inch thicknesses.

preparing chicken roll ups

At one end of chicken strip roll up with cheese mixture, tucking in ends around filling to completely enclose the filling.

Place seam sides down in 13 x 19 inch baking dish coated with olive oil. Pour spaghetti sauce evenly over chicken, and cover with aluminum foil.

chicken roll ups out of the ovenPlace in preheated oven and bake for 30 minutes or until chicken is cooked through.

Remove foil, sprinkle chicken with remaining ½ cup shredded cheese. Bake an additional 3 to 5 minutes or until cheese is melted.

 

 

 

Italian Five Cheese Chicken Roll UpsPlate and enjoy your Italian Five Cheese Chicken Roll Ups with a salad or your favorite vegetable.

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