Chile Rellenos Recipe
Two battered and stuffed poblano peppers topped with our ranchero sauce and our queso cotija cheese.
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.
Vegetables
Filling
Batter
Sauce
Garnish
Method
Preparation
- 1
Roast the Poblano Peppers
Preheat the oven to 400°F (200°C). Place poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is charred. Remove from the oven, cover with foil, and let them steam for about 10 minutes.
- 2
Prepare the Filling
In a skillet, heat a tablespoon of olive oil over medium heat. Sauté chopped onion and minced garlic until softened. Add cooked ground beef and shredded cheese, stirring until melted. Mix in chopped cilantro, then remove from heat.
Assembly
- 3
Stuff the Peppers
Once the poblano peppers are cool enough to handle, carefully peel off the charred skin. Make a slit down the side of each pepper and remove the seeds. Stuff each pepper with the cheese and meat filling.
- 4
Prepare the Batter
In a bowl, beat the eggs until frothy. In a separate bowl, combine flour, baking powder, and salt. Gradually mix in cold water until you have a smooth batter.
- 5
Batter the Peppers
Dip each stuffed pepper into the batter, allowing excess to drip off.
Cooking
- 6
Fry the Stuffed Peppers
In a deep skillet, heat oil over medium-high heat. Carefully place the battered peppers in the hot oil and fry until golden brown on all sides, about 5-7 minutes. Remove and drain on paper towels.
Sauce Preparation
- 7
Make the Ranchero Sauce
In a saucepan, heat olive oil over medium heat. Add chopped onion and minced garlic, cooking until softened. Add canned tomatoes, ground cumin, and salt. Simmer for 10-15 minutes.
Serving
- 8
Serve the Dish
Place the fried chiles rellenos on plates, drizzle with the ranchero sauce, and sprinkle with crumbled queso cotija cheese. Enjoy warm.