🫑 Chiles rellenos
Chiles rellenos are roasted poblano peppers stuffed with melting cheese, dipped in a light, fluffy egg batter and deep-fried until golden. They are served swimming in a thin tomato sauce, so each bite is crisp, soft and saucy with a gentle chilli heat. In Mexico they are eaten as a main dish with rice and beans.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 poblano peppers
- 200 g melting cheese (e.g. Oaxaca), in sticks
- 4 eggs, separated
- 3 tbsp flour for dusting
- 400 g tomatoes, ¼ onion, 1 garlic clove
- Salt
- Vegetable oil for frying
Method
- Roast, sweat and peel the poblanos, then slit them and remove the seeds.
- Blend the tomatoes, onion, garlic and salt and simmer for 10 minutes.
- Fill each pepper with cheese and dust with flour.
- Whisk the egg whites to stiff peaks, then fold in the yolks.
- Dip the peppers in the batter and fry in hot oil until golden on both sides. Drain on paper.
- Serve in a pool of the tomato sauce.
How to make it lighter
- Bake the stuffed peppers with the cheese instead of battering and frying them.
- Use a lighter cheese and a little less of it.
- Drain well on kitchen paper and add extra tomato sauce rather than sides fried in oil.
History
Stuffed chillies have a long history in Mexican cooking, and the battered, cheese-filled poblano is often associated with the state of Puebla. The dish is now a fixture of Mexican home cooking and Mexican restaurants abroad.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →