Chiles Rellenos

Chiles Rellenos, or stuffed peppers, is a beloved dish in Mexican cuisine that combines the vibrant flavors of roasted peppers with a savory filling. This classic recipe is perfect for those looking to explore authentic Mexican flavors at home.


  • 6 large poblano peppers
  • 1 lb ground beef or shredded chicken (optional for vegetarians)
  • 1 cup cooked rice
  • 1 cup shredded cheese (such as Monterey Jack or queso fresco)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 cup flour
  • 4 large eggs, separated
  • Vegetable oil for frying
  • Salsa or tomato sauce for serving


  1. Roast the Peppers:
    • Preheat your oven to broil. Place the poblano peppers on a baking sheet and broil, turning occasionally, until the skins are charred and blistered, about 10-15 minutes.
    • Remove from the oven, place in a plastic bag, and let them steam for about 10 minutes. This will make peeling easier. Once cool, peel off the skins, carefully make a slit lengthwise, and remove the seeds and membranes.
  2. Prepare the Filling:
    • In a large skillet over medium heat, sauté the chopped onion and minced garlic until softened.
    • Add the ground beef or shredded chicken, cooking until browned and fully cooked. Season with cumin, chili powder, salt, and pepper.
    • Stir in the cooked rice and half of the shredded cheese. Mix well and let it cook for another 2 minutes, then remove from heat.
  3. Stuff the Peppers:
    • Gently stuff each roasted pepper with the filling mixture. Be careful not to overfill as the peppers should still close around the filling.
  4. Prepare the Batter:
    • In a medium bowl, beat the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks until thick and pale. Fold the yolks into the whites gently.
  5. Coat and Fry:
    • Heat about an inch of vegetable oil in a large skillet over medium-high heat.
    • Lightly coat each stuffed pepper with flour, then dip into the egg batter, ensuring they are fully covered.
    • Fry the peppers in the hot oil until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
  6. Serve:
    • Place the fried chiles rellenos on a serving plate, and top with salsa or tomato sauce and the remaining shredded cheese. Serve hot.


  • For a vegetarian option, skip the meat and add more vegetables or beans to the filling.
  • Chiles Rellenos can be prepared ahead of time and reheated in the oven.

Enjoy your homemade Chiles Rellenos, and savor the rich, spicy, and cheesy goodness of this traditional Mexican dish!

I hope your members enjoy this recipe! Let me know if you need any more details or variations.


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