Chiles Rellenos, often mistakenly thought of as stuffed jalapeños, are a traditional Mexican dish made from poblano peppers that are stuffed, battered, and fried. These larger, milder peppers are perfect for filling with various ingredients, typically cheeses, meats, or a blend of both, then coated in a fluffy egg batter and deep-fried until golden brown. The result is a deliciously crispy exterior with a rich, gooey interior that perfectly balances the mild heat of the poblano.
Served alongside a tangy tomato sauce or salsa that complements the richness of the filling, Chiles Rellenos are a beloved part of Mexican cuisine, celebrated for their wonderful interplay of textures and flavors. Ideal for a main dish or a festive appetizer, they offer an indulgent and comforting culinary experience. Enjoy Chiles Rellenos for a taste of authentic Mexican cooking, showcasing the art of perfect pepper preparation.
AuthorJulia ForesekCategoryAppetizers & Starters, MexicanDifficultyIntermediateRoast the Peppers:
Char the poblano peppers on a flame or under a broiler, turning frequently, until the skins are blackened and blistered.
Place them in a plastic bag or a bowl covered with plastic wrap for a few minutes to steam, which will help the skins peel off more easily.
Prepare the Peppers:
Gently peel the blackened skin off the poblanos. Make a slit down the side of each pepper and remove the seeds and membranes, being careful to keep the peppers intact.
Stuff the Peppers:
Stuff the peppers with the cheese, then close the slits with toothpicks to hold them together.
Prepare the Batter:
Beat the egg whites to soft peaks, then gently fold in the egg yolks. Season with salt.
Coat the Peppers:
Heat the oil in a frying pan. Dredge the stuffed peppers in flour, then dip into the egg mixture to coat.
Fry the Peppers:
Fry the peppers in the hot oil until they are golden brown on all sides. Remove and drain on paper towels.
Fry the Peppers:
Fry the peppers in the hot oil until they are golden brown on all sides. Remove and drain on paper towels.
Serve:
Serve the chiles rellenos with the sauce poured over or on the side.
Ingredients
Directions
Roast the Peppers:
Char the poblano peppers on a flame or under a broiler, turning frequently, until the skins are blackened and blistered.
Place them in a plastic bag or a bowl covered with plastic wrap for a few minutes to steam, which will help the skins peel off more easily.
Prepare the Peppers:
Gently peel the blackened skin off the poblanos. Make a slit down the side of each pepper and remove the seeds and membranes, being careful to keep the peppers intact.
Stuff the Peppers:
Stuff the peppers with the cheese, then close the slits with toothpicks to hold them together.
Prepare the Batter:
Beat the egg whites to soft peaks, then gently fold in the egg yolks. Season with salt.
Coat the Peppers:
Heat the oil in a frying pan. Dredge the stuffed peppers in flour, then dip into the egg mixture to coat.
Fry the Peppers:
Fry the peppers in the hot oil until they are golden brown on all sides. Remove and drain on paper towels.
Fry the Peppers:
Fry the peppers in the hot oil until they are golden brown on all sides. Remove and drain on paper towels.
Serve:
Serve the chiles rellenos with the sauce poured over or on the side.
Notes
Perfect Wine Pairing:
- Garnacha: A Spanish Garnacha with its fruit-forward profile and subtle spice complements the bold flavors of the chiles rellenos without overpowering them.
