Jul 14 2026
Restaurants›El Mazatlan Mexican Bar & Grill #1›Chiles Rellenos Recipe

Chiles Rellenos Recipe

Inspired by El Mazatlan Mexican Bar & Grill #1
Time1h
Serves2

Two poblano peppers stuffed with cheese and served with ranchero sauce.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Chiles Rellenos

For the Ranchero Sauce

Method

Preparing the Chiles Rellenos

  1. 1

    Roast the Peppers

    Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skin is blistered and charred.

  2. 2

    Peel the Peppers

    Once roasted, remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for about 10 minutes. This will help loosen the skin. After steaming, peel off the charred skin, being careful not to tear the peppers.

  3. 3

    Stuff the Peppers

    Make a slit in each pepper and carefully remove the seeds. Stuff each pepper with 1/2 cup of Monterey Jack cheese.

  4. 4

    Prepare the Batter

    In a mixing bowl, separate the egg whites from the yolks. Beat the egg whites until stiff peaks form. In another bowl, beat the egg yolks with a pinch of salt, then gently fold the egg yolks into the beaten egg whites.

  5. 5

    Coat the Peppers

    Dredge each stuffed pepper in flour, then dip into the egg batter, ensuring they are well-coated.

  6. 6

    Fry the Peppers

    In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated peppers and fry them for about 3-4 minutes on each side, or until golden brown. Remove and place on paper towels to drain excess oil.

Making the Ranchero Sauce

  1. 7

    Sauté the Aromatics

    In a medium saucepan, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and sauté for an additional 1-2 minutes.

  2. 8

    Cook the Tomatoes

    Add the chopped tomatoes to the saucepan and stir in the cumin, salt, and pepper. Let it simmer for about 10-15 minutes, until the tomatoes break down and the sauce thickens.

  3. 9

    Finish the Sauce

    Remove the saucepan from heat and stir in the lime juice and chopped cilantro. Adjust seasoning if necessary.

More from El Mazatlan Mexican Bar & Grill #1