My Mom's Chiles Rellenos Recipe

Name: My Mom's Chiles Rellenos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 poblano chiles; 12 lb chihuahua cheese or 12 lb asadero cheese or 12 lb monterey jack cheese; ½ cup water; ¼ cup vegetable oil; 1 tablespoon olive oil; 3 eggs, whites and yolks separated; flour, as much as needed; 5 medium tomatoes; 1 onion, cut in thin slices; 1 garlic clove; 1 teaspoon dried oregano; 1 tablespoon sugar; salt and pepper

Servings: persons

12 poblano chiles
12 lb chihuahua cheese or 12 lb asadero cheese or 12 lb monterey jack cheese
½ cup water
¼ cup vegetable oil
1 tablespoon olive oil
3 eggs, whites and yolks separated
flour, as much as needed
5 medium tomatoes
1 onion, cut in thin slices
1 garlic clove
1 teaspoon dried oregano
1 tablespoon sugar
salt and pepper

1
Roast chiles on an open flame on the stove top.
2
When skin becomes charred, put them in a plastic bag for about 15 minutes.
3
Take them out and peel them.
4
Cut a slit open and deseed them.
5
Cut the cheese in strips, and stuff the chiles with them.
6
Close slit with a toothpick.
7
Beat the egg whites until stiff and stir in yolks.
8
Heat the oil in a non-stick pan.
9
Coat the chiles with flour and then dip them in the egg batter.
10
Fry in hot oil until batter is golden.
11
Place chiles in a serving dish.
12
Sauce:.
13
Boil tomatoes in 1/2 water.
14
Blend tomatoes, water and the clove of garlic in a food processor to make a sauce.
15
Strain sauce.
16
In a saucepan, heat olive oil and fry onions until soft.
17
Add oregano and tomato sauce.
18
Add sugar.
19
Season with salt and pepper.
20
Simmer for 5 minutes.
21
Pour sauce over chiles and serve.
22
They're lovely with rice and refried beans.

5826

kcal

Calories

475

Fat

Carbs

353

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 13 ingredients. The key ingredients include: 12 poblano chiles, 12 lb chihuahua cheese or 12 lb asadero cheese or 12 lb monterey jack cheese, ½ cup water, ¼ cup vegetable oil, and more.

Yes, My Mom's Chiles Rellenos falls under the General 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!

My Mom's Chiles Rellenos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions