Name: Chiles Rellenos de Queso
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 large Poblano peppers; 10 oz Oaxaca cheese or Monterey Jack; 4 pieces Large eggs; 0.5 cup All-purpose flour; 2 cups Vegetable oil for frying; 4 pieces Roma tomatoes; 0.5 piece White onion; 2 pieces Garlic cloves; 1 tsp Salt

"Experience the soul of Mexican home cooking with these roasted poblano peppers stuffed with melted Oaxaca cheese. Enveloped in a signature light and airy egg batter, they are served with a savory tomato caldillo for the ultimate comfort meal."

Ingredients

Qty	Item
4 large 4 pieces	Poblano peppers
10 oz 285 g	Oaxaca cheese or Monterey Jack
4 pieces 4 pieces	Large eggs
0.5 cup 65 g	All-purpose flour
2 cups 475 ml	Vegetable oil for frying
4 pieces 400 g	Roma tomatoes
0.5 piece 75 g	White onion
2 pieces 2 pieces	Garlic cloves
1 tsp 6 g	Salt

How to Make Chiles Rellenos de Queso

Roast the poblano peppers over an open gas flame or under a broiler until the skin is charred and blistered all over.

Place the charred peppers in a plastic bag or covered bowl to steam for 10-15 minutes; this makes them easier to peel.

Gently rub off the charred skin, make a small longitudinal slit in each pepper, and carefully remove the seeds while keeping the stem intact.

Stuff each pepper with the cheese and secure the opening with a toothpick if necessary.

For the sauce, blend tomatoes, onion, and garlic until smooth. Simmer in a saucepan with a little oil and salt for 15 minutes.

Separate the egg whites from the yolks. In a clean bowl, beat the egg whites until stiff peaks form. Gently fold in the yolks and a pinch of salt.

Dredge each stuffed pepper in flour, shaking off the excess, then dip into the egg batter until fully coated.

Fry the peppers in 1 inch of hot oil over medium heat until golden brown on all sides. Drain on paper towels and serve immediately with the tomato sauce.

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Do not wash the peppers after peeling, as water will dilute the smoky flavor.
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Ensure your egg whites are at room temperature to achieve maximum volume when beating.
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Use a toothpick to close the slit in the poblano so the cheese doesn't leak out during frying.
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The oil should be around 350°F (175°C); if it's too cold, the batter will be greasy.

Frequently Asked Questions

What is the best cheese for Chiles Rellenos?

Oaxaca cheese is traditional for its melting properties, but Monterey Jack, Muenster, or even Panela work well.

Are poblano peppers spicy?

Poblanos are generally mild, but occasionally you may find a hot one. Removing all seeds and veins helps reduce heat.

Can I make these ahead of time?

You can roast and stuff the peppers a day in advance, but the egg batter and frying should be done just before serving for the best texture.

Can I bake them instead of frying?

While you can bake them, they won't have the same iconic fluffy texture. For a healthier version, skip the batter and bake the stuffed peppers until the cheese melts.

Video Tutorials

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