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Mexican Chiles Rellenos

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Mexican chiles rellenos with melted cheese, tomato salsa, and rice.
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Chiles rellenos are roasted poblano peppers filled with cheese, coated in a light egg batter, and served with tomato salsa. They are a beloved Mexican home-style main dish.

Roasting softens the poblanos and makes peeling easy, while separating the eggs creates a batter that puffs gently around the warm cheese filling.

Dry the peeled peppers well before stuffing and battering; excess moisture makes the coating slide off in the pan.

Serving Suggestions

Serve with tomato salsa, rice, warm corn tortillas, and a simple salad of shredded cabbage and lime.

A chile relleno cut open to show the melted cheese filling.

Recipe Notes

The peppers can be roasted and stuffed several hours ahead. Batter and fry just before serving for the best texture.

Mexican chiles rellenos with melted cheese, tomato salsa, and rice.

Mexican Chiles Rellenos

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Roasted poblano peppers filled with melting cheese, dipped in egg batter, and served with fresh tomato salsa.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Calories: 610
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Peppers and Salsa
  • 4 large poblano peppers
  • 2 tbsp olive oil divided
  • 4 medium Roma tomatoes, chopped
  • 1 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp lime juice
  • 1 tsp kosher salt divided
Filling and Batter
  • 8 oz Oaxaca or Monterey Jack cheese cut into thick sticks
  • 4 large eggs separated
  • 1/2 cup all-purpose flour for dusting
  • 1 cup neutral oil for frying
To Serve
  • 2 cups cooked rice warm
  • 2 tbsp chopped cilantro

Equipment

  • Baking sheet
  • Large skillet
  • Hand mixer
  • Tongs

Method
 

Roast and Fill:
  1. Heat the broiler. Place the poblanos on a baking sheet and broil, turning every few minutes, until blistered and blackened all over, about 8 minutes.
  2. Transfer the peppers to a covered bowl for 10 minutes. Peel carefully, make a slit down one side, and remove the seeds while keeping the stems attached.
  3. Stuff each pepper with cheese and close the slit. Pat dry, then dust lightly with flour.
Make the Salsa:
  1. Warm 1 tablespoon of olive oil in a saucepan. Add the onion and garlic and cook for 3 minutes.
  2. Add the tomatoes and half the salt. Simmer for 10 minutes until softened, then stir in the lime juice. Keep warm.
Batter and Fry:
  1. Beat the egg whites to soft peaks. In another bowl, beat the yolks until thick, then fold them gently into the whites.
  2. Heat the neutral oil in a large skillet to 350°F. Dip each stuffed pepper in the egg batter and lower it carefully into the oil.
  3. Fry for 2 to 3 minutes per side until puffed and golden. Drain briefly on a rack and season with the remaining salt.
  4. Serve the chiles rellenos with warm tomato salsa, rice, and cilantro.

Nutrition

Calories: 610kcalCarbohydrates: 52gProtein: 25gFat: 35gSaturated Fat: 12gCholesterol: 250mgSodium: 780mgFiber: 6gSugar: 9g

Notes

  • Use a rack rather than paper towels if possible so the batter stays light and crisp.
  • Handle the roasted peppers gently because small tears can let the cheese escape while frying.

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