Chiles Rellenos Recipe

Name: Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (4-inch) fresh Poblano peppers; vegetable oil for brushing the peppers; 1/4 lb. chorizo sausage; 1 1/2 c. grated Monterey Jack cheese (5 oz.); 1 1/2 lb. fresh tomatillos, husked and rinsed or 3 (11 oz.) cans drained; 1/2 c. chopped onion; 2 garlic cloves, chopped coarse; 1/3 c. fresh coriander sprigs; 1 Tbsp. vegetable oil; 3 large eggs, separated; 1/2 tsp. salt; 1 Tbsp. flour; vegetable oil for frying; flour for dredging

Servings: persons

6 (4-inch) fresh Poblano peppers
vegetable oil for brushing the peppers
1/4 lb. chorizo sausage
1 1/2 c. grated Monterey Jack cheese (5 oz.)
1 1/2 lb. fresh tomatillos, husked and rinsed or 3 (11 oz.) cans drained
1/2 c. chopped onion
2 garlic cloves, chopped coarse
1/3 c. fresh coriander sprigs
1 Tbsp. vegetable oil
3 large eggs, separated
1/2 tsp. salt
1 Tbsp. flour
vegetable oil for frying
flour for dredging

1
Brush peppers with oil and, on a rack set on an electric burner at high heat or using a long-handled fork over an open flame, roast them, turning them for 5 minutes.
2
Transfer peppers to a bowl and cover tightly with plastic wrap.
3
Let peppers steam for 5 minutes.
4
Wearing rubber gloves, peel.
5
Make a lengthwise slit in side of each pepper from stem to tip.
6
Remove ribs and seed carefully, leaving stems intact.
7
Rinse the peppers gently; put them on paper towels to drain.
8
May also be roasted in oven.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 (4-inch) fresh Poblano peppers, vegetable oil for brushing the peppers, 1/4 lb. chorizo sausage, 1 1/2 c. grated Monterey Jack cheese (5 oz.), and more.

Yes, Chiles Rellenos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chiles Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions