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Chiles rellenos

Name: Chiles rellenos
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: MX
Ingredients: 4 large poblano peppers; 250 g Oaxaca cheese, Monterey Jack or mozzarella, cut into thick sticks; 500 g ripe tomatoes; ¼ white onion; 1 garlic clove; 300 ml vegetable stock; 1 tsp salt; 4 eggs, separated; 40 g plain flour, for dusting; 250 ml vegetable oil, for frying, plus 1 tbsp for the sauce; 4-6 toothpicks, to close the peppers; a pinch salt, for the egg whites

Photo : JaimeAP / Pixabay

40m

Prépa

35m

Cuisson

Portions

Difficile

Difficulté

Piments poblanos rôtis farcis au fromage, enrobés d'une pâte aux œufs mousseuse, frits et servis dans un bouillon de tomate.

#mexican#poblano#cheese#stuffed#fried#tomato-sauce

Portions

4portions

Ingrédients

Nutrition

calories450

protein21g

carbs18g

fat33g

fiber4g

Par portion

Étapes

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 poblano peppers

✅ C'est prêt quand : skin is blistered black all over and peels off easily

⏱10:00

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

✅ C'est prêt quand : 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

4 poblano peppers

✅ C'est prêt quand : skin is blistered black all over and peels off easily

⏱10:00

Peel and stuff

4 roasted peppers
250 g cheese
4-6 toothpicks

✅ C'est prêt quand : 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

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Puebla📅 Colonial era🫑 MX

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.

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