Savor the rich flavors of our Chiles Rellenos, featuring plump, roasted poblano peppers stuffed with a savory blend of cheese, herbs, and spices. Each pepper is lightly battered and fried to golden perfection, then smothered in a zesty tomato sauce that elevates this classic dish. Served with a side of fluffy rice and refried beans, this dish offers a delightful balance of heat and comfort that will transport your taste buds straight to Mexico.

Preheat the oven to 400°F (200°C). Roast the poblano peppers on a baking sheet until the skin is blistered and blackened, about 20 minutes. Remove from oven, place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins and remove the seeds.

Preparing the Peppers

In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until translucent. Add minced garlic and ground beef, cooking until the beef is browned. Stir in chopped cilantro, salt, and pepper, then remove from heat. Mix in 1 cup of the cheese until melted.

Making the Filling

Carefully stuff each roasted poblano pepper with the beef and cheese mixture. Place the stuffed peppers in a baking dish.

Stuffing the Peppers

In a bowl, beat the eggs until frothy. Gradually add flour and mix well until smooth.

Preparing the Egg Batter

Heat olive oil in a deep pan over medium heat. Dip each stuffed pepper into the egg batter and carefully place in the hot oil. Fry until golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels.

Frying the Peppers

In the same baking dish, pour tomato sauce over the fried peppers. Sprinkle remaining cheese on top and bake in the oven for 10 minutes until cheese is melted. Serve hot.

chiles rellenos

Recipe information

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