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Chiles Rellenos
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Chiles Rellenos

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Chiles Rellenos is a classic Mexican dish consisting of roasted poblano peppers stuffed with cheese, battered, and fried. This recipe uses a combination of queso fresco and Oaxaca cheese for a creamy and tangy filling, while a light batter provides a crispy exterior. The dish is often served with a tomato sauce, adding a burst of flavor and color to the plate.

Time Cook
30
Level
Intermediate
Calories
420
Allergens
Dairy, Gluten

Ingredients

4 peppers
Poblano Peppers
60 Calories
1 cup
Queso Fresco
100 Calories
1 cup
Oaxaca Cheese
120 Calories
1 cup
All-purpose Flour
100 Calories
2 eggs
Eggs
140 Calories
1 cup
Breadcrumbs
100 Calories
1 cup
Vegetable Oil
190 Calories
2 cups
Tomato Sauce
200 Calories
1/4 cup
Cilantro
20 Calories
1 cup
Sour Cream
100 Calories
1 radish
Radish
20 Calories

Step-by-Step Instructions

1
Roast the poblano peppers over an open flame or in the oven until the skin is charred and blistered. Remove the skin, seeds, and membranes, and cut a slit down one side of each pepper to create a pocket.
2
In a bowl, mix together the queso fresco and Oaxaca cheese. Stuff each pepper with the cheese mixture, dividing it evenly among the four peppers.
3
In a separate bowl, mix together the flour, eggs, and breadcrumbs. Dip each stuffed pepper in the flour mixture, shaking off any excess, then dip in the eggs, and finally coat in the breadcrumbs.
4
Heat the vegetable oil in a large skillet over medium-high heat. Fry the peppers until they are golden brown and crispy, about 3-4 minutes per side.
5
Serve the chile relleno hot, garnished with fresh cilantro and a dollop of sour cream. Offer a side of warm tortillas or rice to soak up the tomato sauce.

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