Introduction
Chiles Rellenos is one of the most iconic and comforting dishes in traditional Mexican cuisine. It translates to “stuffed peppers” and typically features roasted poblano peppers filled with cheese or meat, dipped in a fluffy egg batter, fried until golden, and served with a bright homemade tomato sauce. The combination of smoky peppers, gooey cheese, and tangy tomato sauce is nothing short of magical.
This dish is not only delicious but also visually impressive, making it perfect for family dinners, celebrations, or when you want to treat yourself to an authentic Mexican classic at home.
Why I Love This Recipe
I love Chiles Rellenos with Tomato Sauce because it feels like comfort food with a gourmet twist. The roasted poblanos give a smoky depth, the cheese filling adds creaminess, and the light egg batter creates the perfect crisp shell. Paired with the rich tomato sauce, it’s a harmonious dish that’s satisfying yet not too heavy.
It’s also one of those recipes that allow creativity—you can keep it traditional with cheese, or get adventurous with different fillings like beans, vegetables, or even shredded chicken. It’s versatile, flavorful, and always a crowd-pleaser.
Why It’s a Must-Try Dish
Chiles Rellenos with Tomato Sauce is more than just a meal—it’s a celebration of authentic Mexican flavors and tradition. Here’s why you absolutely need to try it:
A True Crowd-Pleaser – Crispy, cheesy, and saucy… this dish has all the qualities people love in comfort food, making it a guaranteed hit at the table.
Perfect Flavor Harmony – Smoky roasted poblano peppers, gooey melted cheese, and a light, crisp batter all come together beautifully with the bright, tangy tomato sauce. Every bite is a contrast of textures and flavors.
Authentic Mexican Experience – This dish represents the heart of Mexican home cooking. If you want to explore beyond tacos and enchiladas, Chiles Rellenos is the perfect next step.
Comfort Meets Elegance – It’s hearty and satisfying, yet feels festive enough to serve at a dinner party. You can dress it up with garnishes or keep it simple for a cozy family meal.
Versatility – While cheese is classic, you can fill the peppers with beans, vegetables, or meats to suit any preference. It’s adaptable for vegetarians, meat lovers, and even vegans.
Preparation and Cooking Time
- Preparation Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: ~1 hour
Servings and Calories
- Servings: 4 (1 stuffed chile per serving)
- Calories (per serving): ~360–400 kcal (depending on cheese and oil used)
Cuisine & Course
- Cuisine: Mexican
- Course: Main Course / Dinner
Ingredients
For the Chiles:
- 4 large poblano peppers
- 1 cup Oaxaca cheese (or mozzarella/Monterey Jack), shredded
- ½ cup all-purpose flour (for dredging)
- Vegetable oil, for frying
For the Batter:
- 4 eggs, separated
- ¼ tsp salt
For the Tomato Sauce:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 medium ripe tomatoes, chopped (or 1 can diced tomatoes)
- ½ cup vegetable or chicken broth
- 1 tsp ground cumin
- ½ tsp sugar (optional, balances acidity)
- Salt and black pepper, to taste
Simple Cooking Directions
- Roast poblanos, peel skin, and remove seeds.
- Stuff peppers with cheese.
- Make tomato sauce and keep warm.
- Coat peppers in flour, dip in egg batter, and fry until golden.
- Serve with tomato sauce.
Step-by-Step Preparation Method
Step 1: Roast the Peppers
- Place poblano peppers over an open flame, under a broiler, or on a hot skillet.
- Roast until skins are charred, turning occasionally (about 7–8 minutes).
- Place in a bowl, cover with plastic wrap, and steam for 10 minutes.
- Peel off charred skin gently.
- Cut a slit down one side and carefully remove seeds.
Step 2: Stuff the Peppers
- Stuff each chile with shredded cheese.
- Gently press closed; use toothpicks if needed to secure.
Step 3: Prepare the Tomato Sauce
- Heat olive oil in a skillet. Add onion and cook until soft (4–5 minutes).
- Stir in garlic and cook for 1 minute.
- Add tomatoes, broth, cumin, salt, pepper, and sugar.
- Simmer for 10–12 minutes, then blend until smooth. Keep warm.
Step 4: Prepare the Egg Batter
- Separate egg whites from yolks.
- Beat whites until stiff peaks form.
- Gently fold in yolks and salt.
Step 5: Fry the Chiles
- Lightly coat stuffed peppers in flour.
- Dip each pepper in egg batter, coating completely.
- Heat ½ inch of oil in a skillet over medium heat.
- Fry peppers until golden brown, about 3–4 minutes per side.
- Drain on paper towels.
Step 6: Serve
- Spoon tomato sauce onto a serving plate.
- Place fried chile relleno on top.
- Garnish with cilantro or a sprinkle of queso fresco.
How to Serve
- Serve hot with Mexican rice, refried beans, or warm tortillas.
- Top with sour cream or extra tomato sauce if desired.
- Pair with a fresh green salad or lime wedges for balance.
Additional Recipe Tips
- Roast peppers evenly for easy peeling.
- Don’t overstuff—too much cheese will ooze out during frying.
- Fry at medium heat for crispness without burning.
- For less oil, bake instead of frying.
Variations
- Meat-filled: Use ground beef, shredded chicken, or pork with cheese.
- Vegetarian twist: Add sautéed mushrooms, beans, or corn.
- Vegan version: Use vegan cheese and aquafaba (chickpea brine) for the batter.
- Baked version: Bake at 375°F (190°C) for 20 minutes instead of frying.
Freezing and Storage
- Refrigerator: Store in airtight container up to 3 days. Reheat in oven for crispness.
- Freezer: Freeze stuffed (unfried) chiles up to 2 months. Fry or bake when ready.
- Tomato Sauce: Refrigerate up to 5 days or freeze for 1 month.
Special Equipment Needed
- Skillet or frying pan
- Blender (for sauce)
- Whisk or hand mixer (for egg whites)
- Tongs or spatula
Conclusion
Chiles Rellenos with Tomato Sauce is a Mexican classic that perfectly balances smoky, cheesy, and tangy flavors. With its golden fried exterior, creamy filling, and vibrant sauce, this dish feels festive yet comforting. It’s a recipe worth mastering, whether you’re hosting a dinner, celebrating a special occasion, or just craving authentic Mexican flavors at home.
Chiles Rellenos with Tomato Sauce
Description
Chiles Rellenos is one of the most iconic and comforting dishes in traditional Mexican cuisine. It translates to “stuffed peppers” and typically features roasted poblano peppers filled with cheese or meat, dipped in a fluffy egg batter, fried until golden, and served with a bright homemade tomato sauce.
Ingredients
For the Chiles:
For the Batter:
For the Tomato Sauce:
Instructions
-
Step 1: Roast the Peppers : Place poblano peppers over an open flame, under a broiler, or on a hot skillet.Roast until skins are charred, turning occasionally (about 7–8 minutes).Place in a bowl, cover with plastic wrap, and steam for 10 minutes.Peel off charred skin gently.Cut a slit down one side and carefully remove seeds.
-
Step 2: Stuff the Peppers : Stuff each chile with shredded cheese.Gently press closed; use toothpicks if needed to secure.
-
Step 3: Prepare the Tomato Sauce : Heat olive oil in a skillet. Add onion and cook until soft (4–5 minutes).Stir in garlic and cook for 1 minute.Add tomatoes, broth, cumin, salt, pepper, and sugar.Simmer for 10–12 minutes, then blend until smooth. Keep warm.
-
Step 4: Prepare the Egg Batter : Separate egg whites from yolks.Beat whites until stiff peaks form.Gently fold in yolks and salt.
-
Step 5: Fry the Chiles : Lightly coat stuffed peppers in flour.Dip each pepper in egg batter, coating completely.Heat ½ inch of oil in a skillet over medium heat.Fry peppers until golden brown, about 3–4 minutes per side.Drain on paper towels.
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Step 6: Serve : Spoon tomato sauce onto a serving plate.Place fried chile relleno on top.Garnish with cilantro or a sprinkle of queso fresco.
