Before you cook
Background Recipe story & origin
Chiles rellenos (stuffed chiles) appear throughout Mexico in many forms. This classic version uses poblanos stuffed with melting cheese, coated in fluffy egg batter (capeado), fried until golden, and served in caldillo (thin tomato sauce). The egg-battering technique is Spanish in origin, combined with Mexican chiles. The batter should be light and fluffy-egg whites beaten separately, then folded with yolks.
Before you start Equipment you'll need
- deep skillet — Provides deep oil bath for frying battered chiles until golden and crispy
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Handle knives carefully when prepping ingredients.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Roast and peel poblanos
Char poblanos over flame or under broiler until blackened all over. Steam in bag 10 minutes. Peel sk...
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Make the tomato sauce
Blend tomatoes, onion, garlic. Fry in 2 tbsp oil until darkened. Add broth and salt. Simmer 15 minut...
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Stuff the chiles
Cut cheese into strips. Stuff each poblano with cheese. Dust stuffed chiles with flour.
Prep Get set first
About 10 min of prep
- Prepare deep skillet
This recipe takes about 60 minutes total.
Ingredients
Instructions
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Roast and peel poblanos
Char poblanos over flame or under broiler until blackened all over. Steam in bag 10 minutes. Peel skin, make small slit, remove seeds and veins. Keep stem intact.
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Make the tomato sauce
Blend tomatoes, onion, garlic. Fry in 2 tbsp oil until darkened. Add broth and salt. Simmer 15 minutes. Keep warm.
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Stuff the chiles
Cut cheese into strips. Stuff each poblano with cheese. Dust stuffed chiles with flour.
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Make the batter
Beat egg whites with salt until stiff peaks. Beat yolks lightly, fold into whites.
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Fry until golden
Heat oil to 350°F. Dip floured chiles in batter, coating completely. Fry until golden, 2-3 minutes per side. Drain on a wire rack.
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Bowl and serve
Ladle tomato sauce on plates. Place chiles rellenos on top. Serve immediately.