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Chiles Rellenos Stuffed Poblanos

A single, perfectly fried Chiles Rellenos Stuffed Poblanos, showing a golden, crispy batter and melted cheese filling.
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Make authentic Chiles Rellenos using roasted poblano peppers stuffed with Oaxacan cheese and coated in a light egg batter before frying.

Ingredients

Scale
  • 6 large poblano peppers
  • 1 cup Oaxacan cheese, shredded
  • 1/2 cup all-purpose flour, plus extra for dusting
  • 4 large eggs, separated
  • 1/4 teaspoon salt
  • Vegetable oil, for frying
  • Tomato sauce or caldo de tomate, for serving (optional)

Instructions

  1. Roast the poblano peppers directly over an open gas flame or under a broiler until the skin is completely blackened on all sides. Place the hot peppers in a plastic bag or covered bowl for 15 minutes to steam.
  2. Peel the blistered skin from the peppers using your fingers. Make a slit down one side of each pepper and carefully remove the seeds and veins, keeping the stem intact. Gently pat the peppers dry.
  3. Stuff each pepper cavity with the shredded Oaxacan cheese. Close the slit as much as possible. Lightly dust the stuffed peppers with flour, shaking off any excess.
  4. Prepare the batter: In a clean bowl, beat the egg whites with the salt until stiff peaks form. In a separate bowl, lightly beat the egg yolks. Gently fold the yolks into the whites until just combined; do not overmix.
  5. Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
  6. Dip each floured pepper into the egg batter, turning to coat completely. Carefully lower the battered pepper into the hot oil.
  7. Fry for 3 to 4 minutes per side, turning gently, until the batter is golden brown and puffed. If the filling starts to leak, stop turning that side until the batter sets.
  8. Remove the fried chiles with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
  9. Serve immediately, optionally topped with warm tomato sauce or caldo de tomate.

Notes

  • To prevent the filling from leaking, make sure the peppers are completely dry before stuffing and ensure the flour coating adheres well before dipping in the batter.
  • Use stiff, glossy egg whites for the fluffiest batter texture.
  • If you do not have Oaxacan cheese, use a good melting cheese like Monterey Jack or mozzarella.

Nutrition

Find it online: https://spoonfulsnap.com/chiles-rellenos-stuffed-poblanos-recipe/