Chili Rellenos
Chile Rellenos originated in Puebla, Mexico, in the 16th century. The dish blends indigenous ingredients with Spanish culinary techniques. Traditionally, poblano peppers are stuffed, battered, and fried, often served in a tomato-based sauce. A delicious fusion of cultures. 🌶️🧀
Prep Time 35 minutes mins
Cook Time 35 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dinner
Cuisine Mexican
Servings 6
Calories 400 kcal
- 6 large poblano peppers sometimes we use Hatch green chilies
- 1 cup shredded cheese Monterey Jack or queso fresco
- 1/2 cup flour
- 4 large eggs separated
- 1/2 tsp salt
- 1/4 tsp black pepper
- Oil for frying
For the Sauce
- 2 tbsp olive oil
- 1 small onion chopped
- 2 garlic cloves minced
- 1 can 14.5 oz diced tomatoes
- 1 tsp dried oregano
- Salt and pepper to taste
Roast the Peppers: Preheat your broiler. Place the poblano peppers on a baking sheet and broil until the skins are charred, turning them occasionally. Transfer to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Peel off the skins, make a slit down the side of each pepper, and carefully remove the seeds.
Stuff the Peppers: Stuff each pepper with shredded cheese. Close the slits and secure with toothpicks if needed.
Prepare the Batter: In a bowl, beat the egg whites until stiff peaks form. In a separate bowl, whisk the egg yolks, flour, salt, and pepper. Gently fold the egg yolk mixture into the beaten egg whites.
Fry the Peppers: Heat about 1 inch of oil in a large skillet over medium-high heat. Dip each stuffed pepper into the batter, ensuring it's well-coated. Fry the peppers until golden brown on all sides, about 3-4 minutes per side. Drain on paper towels.
Make the Sauce: In a saucepan, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened. Stir in the diced tomatoes and oregano, seasoning with salt and pepper. Simmer for about 15 minutes.
Serve: Serve the fried peppers over the sauce and serve hot. Garnish.