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19 May 2014

A very traditional chiles rellenos recipe with roasted poblanos stuffed with cheese, then battered and fried.

This traditional chiles rellenos recipe is a classic and also a must if you’re a chili pepper lover. Translated, “chiles rellenos” is “stuffed chili peppers”.

While there are many, many variations for you to explore, you still can’t go wrong with this classic, delicious recipe.

 

5 from 1 vote
Classic Chiles Rellenos Recipe
Prep Time
20 mins
Total Time
20 mins
 

A very traditional chiles rellenos recipe with roasted poblanos stuffed with cheese, then battered and fried.

Course: Appetizer
Cuisine: American
Servings: 4
Calories: 229 kcal
Author: Mike Hultquist
Ingredients
  • 4 poblano peppers
  • 2 eggs separated
  • ½ cup flour + ¼ cup separated
  • ½ cup milk
  • 4 cheese slices or equivalent of shredded cheese
  • Pinch of salt
  • Pinch of baking powder
  • Oil for frying
Instructions
  1. Roast the poblano peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
  2. Remove poblano peppers and transfer to a plastic bag, and seal them up. Allow to cool.
  3. Once cooled, peel off the blackened skins. Running them under water works great.
  4. Slice open each poblano pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
  5. Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
  6. Prepare your egg wash by beating the egg whites until stiff. Gently fold in the egg yolks and add to a bowl.
  7. Prepare your batter in a separate bowl by combining ½ cup flour with ½ cup milk , pinch of baking powder and pinch of salt.
  8. Pour oil into a pan, about 1 to 1-1/2 inches deep, in order to cover half the stuffed peppers when you drop them in.
  9. In one more bowl, add the ¼ cup dry flour.
  10. Dip each pepper into the dry flour to coat each side. Then, dip into the egg mixture, then into the batter to coat completely.
  11. Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
  12. Drain excess oil and serve!
Nutrition Facts
Classic Chiles Rellenos Recipe
Amount Per Serving
Calories 229 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 104mg 35%
Sodium 293mg 12%
Potassium 334mg 10%
Total Carbohydrates 19g 6%
Dietary Fiber 2g 8%
Sugars 4g
Protein 13g 26%
Vitamin A 17.1%
Vitamin C 116%
Calcium 27%
Iron 9.2%
* Percent Daily Values are based on a 2000 calorie diet.

3 comments

  1. Sarah Murphy


    I have been making poblano chilies for ages. However, I don’t batter and fry them – just blacken the skins to peel them, discard seeds, and stuff with cheddar cheese then top them with homemade salsa, bake until cheese is melted. Delicious!! Our neighborhood Mexican restaurant does a real good version that I will order if I’m not making them.

    1. Michael Hultquist - Chili Pepper Madness

      Thanks, Sarah. I love them the way you make them, too. I have a few stuffed poblano recipes on the site made exactly as you describe. So delicious!

  2. jim Peterson

    Nobody left a comment? Apparently you didn’t make this great, maybe the greatest dish from Mexico. This is one reason, I fell in love, with a beautiful girl from Mazatlan, Mexico; she made me Chili Rellenos. That was 33 years ago, and she still surprises me, with the same dish, and it still drives me up the wall, after the 33 years. And this recipe, is just the way they make them in Sinaloa, Mexico.
    There are many slight changes in family recipes, like the different chilies you can use. The poblano is probably the most common used chili. The wife uses Anaheim Chilies, because that’s my favorite. Not hot at all, but the fantastic flavor makes up for the lack of heat. Don’t skimp on the cheese. Find a Mexican market, and buy some Chiauahua or Mennonite cheese for the chili. This recipe, will make you a star.

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