Stuffed Poblano Chiles ("Chiles Rellenos") Recipe

Name: Stuffed Poblano Chiles ("Chiles Rellenos")
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 red plum tomatoes, cored and coarsely chopped; 1 garlic clove, minced; 1/3 cup chopped white onion; 1 tablespoon olive oil; Salt and freshly ground black pepper; 1 1/2 cups Monterrey Jack cheese; 1 tablespoon dried oregano; 6 poblano chiles, charred, seeded, and deveined *see Cook's Note; 3 egg whites, at room temperature; 1 egg yolk, at room temperature; All-purpose flour, for dredging; Vegetable oil, for frying

Servings: persons

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

1
Sauce: Put the tomatoes, garlic and onion in a blender.
2
Blend until smooth.
3
In a medium saute pan, heat the oil over medium heat.
4
Add the sauce and simmer for 5 minutes.
5
Season with salt and pepper, to taste.
6
Chile rellenos: Mix the cheese and oregano in a small bowl.
7
Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture.
8
Close with toothpicks to hold the filling in place.
9
In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form.
10
Add the egg yolk and continue to beat for about 1 minute.
11
In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way.
12
Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.)
13
Dredge the filled chiles in flour until fully covered.
14
Shake off any excess flour, then dip the chiles into the egg mixture, until well coated.
15
Fry until golden brown and drain on paper towels.
16
Arrange the chiles on a serving platter, spoon the sauce on top and serve.

424

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 12 ingredients. The key ingredients include: 5 red plum tomatoes, cored and coarsely chopped, 1 garlic clove, minced, 1/3 cup chopped white onion, 1 tablespoon olive oil, and more.

Yes, Stuffed Poblano Chiles ("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!

Stuffed Poblano Chiles ("Chiles Rellenos")

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions