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Chiles Rellenos, a beloved dish in Mexican cuisine, are more than just stuffed peppers; they are a celebration of rich flavors, textures, and culinary tradition. This dish features roasted poblano peppers filled with a delightful mixture of cheese, meat, or vegetables, then battered and fried to golden perfection. The result is a comforting meal that captivates the palate and warms the soul, making it a favorite in homes and restaurants alike.

Authentic Chiles Rellenos {Stuffed Poblano Peppers with Cheese}

Discover the authentic flavors of Mexico with this Chiles Rellenos recipe! These delicious roasted poblano peppers are stuffed with cheese, meat, or veggies, then battered and fried to perfection. Immerse yourself in the joy of cooking and connect with culinary traditions that have been passed down through generations. Get ready for a delightful culinary adventure! Perfect for family gatherings or cozy dinners at home! #ChilesRellenos #MexicanCuisine #Foodie #CookingFromScratch #DeliciousRecipes #AuthenticMexicanFood
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Ingredients
  

6 large poblano peppers

2 cups shredded queso blanco or Monterey Jack cheese

1 cup all-purpose flour, divided

4 large eggs, separated

1 cup milk

1 teaspoon baking powder

Salt to taste

Vegetable oil for frying

Fresh cilantro, chopped (for garnish)

Tomato sauce or salsa (for serving)

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast in the oven for about 25-30 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven and place in a plastic bag to steam for 15 minutes to loosen the skins.

    Prepare the Peppers: Once cooled, peel the skin off the peppers carefully. Make a small slit along one side of each pepper to remove the seeds, being careful not to make a big tear. Set aside.

      Stuff the Peppers: Fill each pepper with shredded cheese, making sure to pack it tightly. You can mix in herbs or spices if desired for extra flavor.

        Make the Batter: In a bowl, mix 1 cup of flour with the baking powder and a pinch of salt. In a separate large mixing bowl, beat the egg yolks with milk until frothy. Gradually add the flour mixture to the egg yolk mixture until well combined.

          Beat the Egg Whites: In another clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gently fold the beaten egg whites into the batter, being careful not to deflate them.

            Heat the Oil: In a large skillet, pour enough vegetable oil to coat the bottom and heat over medium-high heat until hot.

              Coat and Fry the Peppers: Dredge each stuffed pepper in the remaining flour, shaking off any excess. Dip them into the batter, ensuring they are completely coated. Carefully place the battered peppers in the hot oil, frying them in batches until they are golden brown and crispy, about 5 minutes per side. Use tongs to turn them as needed.

                Drain: Once cooked, remove the peppers from the oil and place them on paper towels to drain excess oil.

                  Serve: Plate the chiles rellenos and drizzle with tomato sauce or salsa. Garnish with fresh chopped cilantro.

                    Prep Time: 30 minutes | Total Time: 1 hour 15 minutes | Servings: 6