This Chiles rellenos recipe is one of my favorite meals. They are the Mexican version of stuffed peppers.
They are delicious and aren’t as difficult to make as they seem.
Chiles rellenos can be filled with a variety of ingredients such as beans, chicken, picadillo etc. I usually stick to cheese.
It is the easiest option and also the yummiest in my opinion. I mean who isn’t obsessed with cheese?
With some rice on the side and a delicious tomato sauce for the chiles you have the perfect weeknight meal. Sometimes I’ll even make some refried beans if I have the time. But they’re not needed.
I wish I could have gotten a better photo of the poblano peppers. I love taking photos of produce. They photograph so beautifully.
Maybe I’m weird but I think fruits and veggies are so pretty especially radishes and they have the prettiest color! Take a look
Ok back to the peppers. I always use poblano peppers but some people use Anaheim. You can use either one.
I usually try to make between 6-8 chiles rellenos so that my husband has some leftovers to take for lunch the next day.
I wish I could have showed y’all step by step how to make these but I was doing it by myself and it gets kind of messy.
Usually my husband helps me when it’s a messy recipe but he was working. And I’m stubborn and wanted to photograph and eat my chiles rellenos immediately and so yeah that’s what I did. So I wasn’t able to get as many photos. But that’s ok this is so easy you wont even need them!
Chiles Rellenos Recipe Steps
The first step is to blacken the poblano peppers. I do this in the stove under the broiler.
Then the peppers are placed in a plastic bag to sweat. This makes peeling the charred skin off easier.
Be very careful when peeling the skin off the peppers. The peppers are very soft and can tear easily.
Once you get all the skin off make a slit with your hands or a knife on one side of the pepper. Remove the seeds. It’s ok to leave a few behind I am never able to get all of them.
The next step is to stuff the peppers with cheese. Believe me sliced cheese is so much easier than using shredded cheese.
Shredded cheese tends to fall out of the pepper. Sliced cheese stays in place so much better.
I like to use monterrey jack but you can use whatever cheese you like best.
As you can see in the photo below the cheese slices are all different sizes. You can slice thin or thick slices depending on how cheesy you want your chiles rellenos to be.
The next step is to coat the peppers in the flour and then dip them in the beaten eggs and fry. That’s all!
We usually top our chiles rellenos with a delicious tomato sauce. I’ll give the recipe for the sauce down below.
See they’re really easy! I truly hope you enjoy this recipe as it is one of our favorites!
I would really like to hear how you make your chiles rellenos. We all have our own way of cooking and I truly do enjoy hearing how others cook because many times I learn things that I never would have thought of before.
Chiles Rellenos Recipe Tips
- After blackening the chiles transfer them to a plastic bag to sweat.
- Peel the charred skin off the chiles with care. The chiles are very fragile and will easily tear.
- If making chiles rellenos for the first time it’s better to stuff them with cheese rather than meat. The sliced cheese stays in place so much easier. Later after practicing you can experiment with meat.
I hope you enjoyed this chiles rellenos recipe. Thanks for visiting and I’ll be back soon!
Other Recipes You May Enjoy
Easy and Delicious Chiles Rellenos
Easy and delicious chiles rellenos! They are the perfect Mexican comfort food!
For the chiles rellenos
- 8 poblano peppers
- 8 oz. block monterrey jack cheese
- 5 eggs
- 1 cup of flour
For the Tomato sauce
- 16 oz. can of tomato sauce
- 1/2 cup water
- 1/4 of a white onion diced
- 1 garlic clove
- 1/4 tsp cumin
- 1 tbs vegetable oil
For the chiles rellenos
Put peppers on a baking sheet and put under the broiler.
After 10 minutes flip the peppers over and return to broiler for another 10 minutes.
Remove from oven and let rest a few minutes.
Transfer peppers to a plastic bag to sweat for about an hour.
Peel the skin off the peppers.
Make a slit in the peppers and remove the seeds.
Take out the cheese and cut 6-8 slices (thin or thick depending on how cheesy your want your chiles rellenos to be).
Put the slices into the peppers. Be very careful not to tear the peppers.
Measure one cup of flour and pour into a mixing bowl. Season with a little salt and lots of black pepper.
Crack the eggs into another bowl and beat the eggs with a mixer for a few minutes.
In a large skillet heat up enough oil for frying on medium high heat.
Dip one pepper into the flour. Make sure the pepper is coated with flour.
Then dip the flour coated pepper into the beaten eggs.
Then fry the pepper until browned.
Fry no more than 2 at a time.
For the tomato sauce
pour water, tomato sauce and garlic clove into a blender. Blend for a minute.
Over medium heat add 1 tbsp of vegetable oil to a pot.
When hot add the diced onion and saute until for a couple of minutes.
Pour the blended tomato mixture in the pot and add 1/4 tsp of cumin. Stir well. Bring to a boil and reduce heat to low.
Let simmer for about 10 minutes.
Serve sauce on top of the chiles rellenos and enjoy!