Meal Prep · Mexican
Chiles Rellenos
Experience the rich, comforting flavors of classic cheese-stuffed poblano peppers, gently fried and bathed in a savory tomato sauce.
Ingredients
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Step-by-step- Roast the poblano peppers over an open flame, under a broiler, or on a hot griddle until the skin is charred and blistered on all sides. Place the hot peppers in a bowl, cover with plastic wrap, and let them steam for 10-15 minutes.
- Once cooled, carefully peel the skin from the peppers. Make a slit down one side of each pepper and gently remove the seeds and veins, trying to keep the pepper as intact as possible.
- Stuff each poblano pepper with a generous amount of shredded Oaxaca cheese. Gently close the slit to keep the cheese inside.
- Prepare the egg batter: In a large, clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. In a separate bowl, beat the egg yolks until pale and slightly thickened. Gently fold the beaten egg yolks into the stiff egg whites.
- Dredge each stuffed pepper lightly in flour, shaking off any excess. Then, carefully dip each floured pepper into the egg batter, ensuring it is fully coated.
- Heat about 1-2 inches of vegetable oil in a large skillet or Dutch oven over medium-high heat (around 350-375°F or 175-190°C). Carefully place battered peppers into the hot oil and fry for 3-4 minutes per side, or until golden brown and puffed. Remove and drain on paper towels.
- For the sauce: In a separate saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the crushed tomatoes, broth, and ground cumin. Bring the sauce to a simmer, then reduce heat and let it gently cook for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
- To serve, place a fried Chiles Relleno on a plate and spoon a generous amount of warm tomato sauce over it. Garnish with fresh cilantro.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbohydrates | 25 g |
| Fiber | 5 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store leftover Chiles Rellenos and sauce separately in airtight containers. This helps maintain the texture of the pepper and prevents it from becoming soggy.
Freezer Up to 2 months
Freeze cooked, cooled peppers (without sauce) in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag. Freeze the sauce separately in an airtight container. Thaw overnight in the refrigerator before reheating.
Reheat Oven/Stovetop
For best results, reheat peppers in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through. Reheat the sauce gently on the stovetop over low heat or in the microwave.
Chef’s Corner
- For easier peeling, after roasting, place the hot peppers in a paper bag instead of a bowl for steaming; the confined steam will loosen the skin more effectively.
- Ensure your frying oil is at the right temperature (around 350-375°F or 175-190°C). If it’s too cool, the peppers will absorb too much oil; too hot, and the batter will burn before the cheese melts.
- If you prefer a crispier, less ‘puffy’ coating, you can skip the traditional egg batter and simply dredge the floured peppers in a beaten egg wash, then in panko breadcrumbs before frying.
- Vary the cheese! While Oaxaca is traditional, Monterey Jack, mozzarella, or even a blend of Mexican cheeses work wonderfully for the filling.
