9.8
Taste
IMG_0770
Authentic Chiles Rellenos
Classic Mexican recipe featuring roasted poblano peppers stuffed with cheese, dipped in fluffy egg batter, and fried until golden.
Ready in
60 minutes
Makes 4 servings
About This Recipe
Classic Mexican recipe featuring roasted poblano peppers stuffed with cheese, dipped in fluffy egg batter, and fried until golden.
Traditional Mexican chiles rellenos recipe with step-by-step guidance.
Category Scores
7.0
Difficulty
9.0
Presentation
7.5
Nutrition
9.0
Value
9.0
Instructions
9.5
Ingredients
8.5
Time Accuracy
9.0
Would Make Again
9.3
Overall
Cooking Timeline
Ingredients
Main
Filling
Batter
Cooking
Equipment
- Baking sheet or open flame For roasting peppers
- Electric hand mixer For whipping egg batter
- Skillet For frying
Instructions
-
1
Roast poblano peppers over an open flame or broiler until charred on all sides.
-
2
Place roasted peppers in a covered bowl to steam for 10 minutes, then peel off the charred skin, make a small slit, and remove seeds carefully.
-
3
Stuff each pepper with cheese strips and secure the opening with a toothpick if needed.
-
4
Whip egg whites until stiff peaks form, then gently fold in the egg yolks and salt.
-
5
Dredge stuffed peppers lightly in flour, dip into the egg batter to coat completely.
-
6
Fry in hot oil until golden brown on all sides, then drain on paper towels.
Nutrition
Calories
310
Protein
14g
Carbs
16g
Fat
21g
Fiber
3g
Sugar
3g
Sodium
420g
Serving Size
1 chile relleno
Expert Review
Verdict
An incredible classic recipe that balances smoky peppers with rich melted cheese and a fluffy coating.
Pros
- Authentic flavor
- Melted cheese center
- Crispy coating
Cons
- Requires careful peeling and handling
Overview
Traditional Mexican chiles rellenos recipe with step-by-step guidance.
AI Insights
Summary
Classic Mexican recipe featuring roasted poblano peppers stuffed with cheese, dipped in fluffy egg batter, and fried until golden.
Tips
- Steam peppers in a bag or covered bowl to make peeling easier
- Do not overstuff the peppers so they don't leak cheese while frying
- Keep oil at medium-high heat for a crisp, golden crust
Substitutions
- Poblano peppers → Anaheim peppers
- Queso fresco → Mozzarella or Monterey Jack
Storage
Store leftovers in the refrigerator for up to 2 days. Reheat in an oven or air fryer to maintain crispness.
Pairing
Mexican red rice and refried beans Warm corn tortillas and salsa roja
AI Cooking Assistant
Ask questions about this recipe — substitutions, timing, or technique.
Open Cooking AssistantFAQ
Can I bake instead of fry?
Frying gives the traditional texture, but you can bake at 400°F for 15-20 minutes with a light spray of oil.
What cheese is best?
Monterey Jack, Asadero, or Queso Chihuahua melt best inside the peppers.
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4.9 expert rating
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