Chiles Rellenos (Cheese-Stuffed Poblano Peppers)
Roasted poblano peppers stuffed with melting cheese, dipped in a fluffy egg batter, fried until golden and served in a light tomato broth. A labour of love, and worth it.
Servings
Ingredients
Nutrition
Per serving
Steps
Roast the peppers
Roast the poblanos directly over a gas flame or under a very hot broiler, turning often, for 8-10 minutes until the skin is blistered and black all over. Put them in a bowl, cover tightly and let them steam for 10 minutes.
- 4
✅ Done when: skin is blistered black all over and peels off easily
Peel and stuff
Rub off the blackened skin with your fingers; do not rinse the peppers under water or you will wash away flavor. Cut a slit down one side of each pepper, pull out the seeds, fill with the cheese, then close the slit with a toothpick.
- 4 roasted peppers
- 250 g cheese
- 4-6 toothpicks
✅ Done when: each pepper is peeled, seeded, filled with cheese and closed with a toothpick
Make the tomato broth
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Make the batter
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Coat and fry
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Serve
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Roast the peppers
Roast the poblanos directly over a gas flame or under a very hot broiler, turning often, for 8-10 minutes until the skin is blistered and black all over. Put them in a bowl, cover tightly and let them steam for 10 minutes.
- 4
✅ Done when: skin is blistered black all over and peels off easily
Peel and stuff
Rub off the blackened skin with your fingers; do not rinse the peppers under water or you will wash away flavor. Cut a slit down one side of each pepper, pull out the seeds, fill with the cheese, then close the slit with a toothpick.
- 4 roasted peppers
- 250 g cheese
- 4-6 toothpicks
✅ Done when: each pepper is peeled, seeded, filled with cheese and closed with a toothpick
Make the tomato broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the batter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Coat and fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Stuffing chillies is an ancient Mexican idea, but the famous capeado, the fluffy egg coating, came from Spanish cooking techniques. The city of Puebla, home of the poblano pepper, made the dish its own.
Fillings vary across the country: cheese is the everyday favourite, while picadillo (spiced minced meat with fruit) is the festive version.
⭐ Why It's Famous
The mild, smoky pepper, melting cheese and cloud-like coating make it one of the most loved dishes in Mexican home cooking.
💡 Fun Fact
Chiles en nogada, Puebla's patriotic dish of stuffed peppers in a white walnut sauce with pomegranate, is the elaborate cousin of the everyday chile relleno.
Puebla
19.04°N, -98.21°W
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