Chiles Rellenos
May 2, 2026
Classic Mexican stuffed poblano peppers filled with cheese, coated in a light egg batter, and fried until golden, then served with tomato sauce.
- Prep 30min
- Cook 25min
- Total 55min
- Yield 4 servings
Ingredients
- 4 large poblano peppers
- 200g Oaxaca or mozzarella cheese, sliced
- 3 eggs, separated
- 2 tbsp all-purpose flour
- 250ml tomato sauce
- 2 tbsp vegetable oil
- 1 garlic clove, minced
- Salt to taste
Instructions
- Roast the poblano peppers over an open flame or under a broiler until the skins are charred. Place them in a covered bowl or plastic bag to steam for 10 minutes, then peel off the skins.
- Make a small slit in each pepper and carefully remove seeds while keeping the pepper intact.
- Stuff each pepper with slices of cheese and close gently.
- Beat the egg whites until stiff peaks form, then fold in the yolks gently.
- Lightly coat each stuffed pepper with flour, then dip into the egg mixture.
- Heat oil in a skillet over medium heat and fry the peppers until golden on all sides. Remove and drain on paper towels.
- In a separate pan, heat the tomato sauce with minced garlic and salt. Simmer for 5–10 minutes.
- Serve the fried peppers topped with warm tomato sauce.
Notes
This recipe is inspired by a passage from Las batallas en el desierto by José Emilio Pacheco. It is AI-generated and shared for entertainment, culinary inspiration, and reading enjoyment. Please use your own judgment and experience when preparing it.