Chiles Rellenos

Prep Time
Cook Time
Ready In

"Chiles Rellenos are not only enjoyed in Mexico but in other countries in South America as well. They may differ from one another, some a close brother or sister and others; distant cousins, but in the end, they are all related."

Original is 4 servings


  • Serving Size: 1 (306 g)
  • Calories 319.2
  • Total Fat - 17.1 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 240.6 mg
  • Sodium - 767.2 mg
  • Total Carbohydrate - 20 g
  • Dietary Fiber - 3.8 g
  • Sugars - 5.3 g
  • Protein - 22.2 g
  • Calcium - 464.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat the broiler. Place the peppers on a baking sheet and broil until the skin is blistered and charred, turning to cook on all sides, 1 to 2 minutes per side.

Step 2

Carefully lift the charred peppers and place them in a bowl; cover with plastic wrap to cool for at least 10 minutes.

Step 3

Once cool, remove the skin carefully with your hands, trying not to tear the flesh of the peppers.

Step 4

Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks.

Step 5

In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt. (Reserve 2 remaining yolks for another use.).

Step 6

Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated.

Step 7

In a third bowl, mix together the cheese and corn.

Step 8

Remove the seeds from the peppers by slicing them open along one side. Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Stuff the peppers with the cheese mixture, squeezing the cheese gently so that it stays together.

Step 9

Heat 1 1/2 inches of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes).

Step 10

Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom.

Step 11

Place in the hot oil and fry until golden, about 3 minutes per side. Place on paper towels to absorb the excess oil. Serve with Chile Relleno Tomato Sauce and Crema.


Step 12

Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes.

Step 13

Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer.

Step 14

Add the chicken stock and the tomatoes with their juice and bring to a boil for 1 to 2 minutes. Remove from the heat and cool a few minutes. Mix in the blender for 10 seconds (the sauce will not be smooth). A

Step 15

Dd the cilantro, vinegar, salt and pepper to taste and pulse just to blend.

Step 16

Yields: 2 cups.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting poblano peppers, look for ones that are firm and have a bright green color.
  • If using frozen corn, make sure to thaw it before adding it to the cheese mixture.

  • Substitute shredded mozzarella cheese for the jack cheese - This substitution is great for those who prefer a milder flavor, as mozzarella cheese has a more mild taste than jack cheese.
  • Substitute vegetable broth for the chicken stock - This substitution is a great option for vegetarians and vegans, as vegetable broth is a plant-based alternative to chicken stock.

Vegetarian Chiles Rellenos Replace the shredded jack cheese with vegan cheese and the chicken stock with vegetable stock. Instead of the egg batter, use a mixture of 1/4 cup all-purpose flour, 1/4 cup cornstarch, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1/2 cup water.

Mexican Rice - Mexican Rice is a great accompaniment to Chiles Rellenos as it adds a flavorful and colorful side dish to the meal. It's made with long grain white rice, garlic, onion, and a variety of spices, and it's easy to make and pairs perfectly with the flavors of the chiles.

Refried Beans: Refried beans are a great way to add a hearty and flavorful side dish to the meal. They are made from cooked pinto beans that are mashed and then cooked with onion, garlic, and spices. They are a great source of protein and fiber, and they pair nicely with the Mexican Rice and Chiles Rellenos.


Q: How do I remove the seeds from the peppers?

A: Slice the peppers open along one side and remove the seeds with a small spoon.

Q: How do I store peppers?

A: Peppers should be stored in a cool, dry place, such as the refrigerator. Wrap them in a damp paper towel before storing to keep them fresh.

1 Reviews


I kept putting off making these. It looked so complicated. It was easier than it looked and very yummy. Ran out of time and went with store bought salsa and sour cream.


review by:
(10 Sep 2017)

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Fun facts:

Fun Fact 1: Chiles Rellenos have been enjoyed in Mexico since the 16th century. In fact, it was a favorite of the Aztec emperor Montezuma!

Fun Fact 2: Chiles Rellenos have been popularized in the United States by celebrity chefs such as Rick Bayless and Martha Stewart. They have become a popular dish for special occasions, such as Cinco de Mayo celebrations.