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Chiles Rellenos

Name: Chiles Rellenos
Total time: 50 min
Yield: Serves 3
Cuisine: Mexico
Ingredients: 4 Poblano Peppers; 200g Oaxaca Cheese (or melting cheese); 3 Egg; 3 tbsp All-Purpose Flour; 3 Tomato; 1/2 Onion; 1 clove Garlic; To taste Oil for frying

Main Dish

⏱ 50 min

👥 Serves 3

Difficulty ⭐⭐⭐

Poblano peppers stuffed with cheese, battered, and fried — a traditional Mexican celebration dish.

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📖 The Story Behind This Dish

Chiles rellenos means 'stuffed chiles.' Mild poblano peppers are charred over a flame and peeled, filled with cheese or ground meat, coated in a fluffy whipped-egg batter, and fried. They're classically served with tomato sauce and often appear at celebrations like Independence Day — a dish made with care.

🌆 Where it's eaten: On a holiday, carefully made chiles rellenos arrive steaming at the family table to be shared.

🥕 Ingredients (serves 3)

Poblano Peppers 4
Oaxaca Cheese (or melting cheese) 200g
Egg 3
All-Purpose Flour 3 tbsp
Tomato 3
Onion 1/2
Garlic 1 clove
Oil for frying To taste

👩‍🍳 Instructions

Char the poblanos over a flame until the skins are black all over, steam in a plastic bag, and peel.
Cut a slit in each, remove the seeds, and stuff with cheese.
Whip the egg whites stiff and fold in the yolks.
Dust the peppers with flour, dip in the egg batter, and fry in 170°C oil.
Top with a sauce of tomato, onion, and garlic cooked down.

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