Chiles Rellenos Recipe

Preheat the broiler to high (or prepare a gas burner). Place poblano peppers on a baking sheet lined with foil. Broil 6–10 minutes, turning occasionally, until skins are charred and blistered on all sides.

Transfer hot peppers to a large bowl and cover tightly with plastic wrap or place in a sealed paper bag. Let steam 10–15 minutes to loosen skins.

When cool enough to handle, gently peel off the charred skin, being careful not to tear the pepper. Make a lengthwise slit and remove seeds and membranes, keeping each pepper whole for stuffing. Pat dry with paper towels.

Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add chopped onion and cook 4–5 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant.

Add ground beef (or shredded cooked chicken). If using beef, break up with a spoon and cook until browned, 6–8 minutes; drain excess fat if needed. If using chicken, toss to heat through and combine with aromatics.

Stir in diced tomato, cumin, chili powder, salt and pepper. Cook 2–3 minutes so flavors combine. Taste and adjust seasoning. Remove from heat and stir in chopped cilantro (optional) and 1 cup shredded queso fresco or Monterey Jack. Allow filling to cool slightly so cheese softens but does not fully melt.

Stuff each prepared poblano pepper with roughly 1/3 to 1/2 cup of the filling, gently packing but not overfilling. Set stuffed peppers aside on a tray.

If you want traditional fried chiles rellenos, whisk together 2 eggs and 1/2 cup flour with 1/4 tsp salt until a smooth batter forms (batter should be fairly thick). Heat 1 cup vegetable oil in a skillet to 350°F (175°C).

Working one at a time, dredge stuffed peppers in flour, then dip in batter to coat fully. Carefully place in hot oil and fry 2–3 minutes per side until golden and crisp. Drain on paper towels. Transfer fried chiles to a baking dish and keep warm.

Remove stems and seeds from dried ancho/guajillo chiles. Toast chiles briefly in a dry skillet 20–30 seconds per side until fragrant (do not burn). Place toasted chiles in hot water to soak 10 minutes until softened; reserve soaking liquid.

In a blender, combine drained softened chiles, crushed tomatoes, chopped white onion, 2 garlic cloves, 1 cup water or chicken broth (or some reserved chile soaking liquid for extra flavor), and 1 tsp salt. Blend until smooth.

Heat 1 tbsp oil in a saucepan over medium heat. Pour blended sauce into pan and simmer 8–10 minutes, stirring occasionally. Taste and add 1 tsp sugar if the sauce tastes too acidic. Adjust salt. If sauce is too thick, thin with a few tablespoons of water or broth.

Keep sauce warm. If you fried chiles and want the sauce to coat them, spoon sauce over each chile just before serving. If you did not fry the chiles, pour sauce into the baking dish, nestle stuffed peppers into it, and warm for 5–7 minutes in a 350°F (175°C) oven until heated through and cheese inside is melted.

In a small saucepan, melt 1 tbsp butter over medium heat. Stir in 1 tbsp flour and cook 1 minute to make a roux.

Slowly whisk in 1 cup half-and-half or milk until smooth. Cook, stirring, until sauce thickens slightly, 2–3 minutes.

Reduce heat to low and add shredded 2 cups Monterey Jack or American cheese a handful at a time, stirring until fully melted and smooth. Season with 1/4 tsp pepper and 1/4 tsp salt. Keep warm; thin with a splash of milk if too thick.

Transfer queso to a small serving bowl to top the chiles at plating.

If using store-bought or leftover rice and refried beans, reheat gently on the stove or microwave until hot. If cooking rice fresh, prepare 1 cup dry rice according to package to yield about 2 cups cooked.

Reheat refried beans in a small saucepan over low heat, stirring in a splash of water or broth to loosen if needed.

Place 1–2 stuffed chiles on each plate. Spoon a generous ladle of warm red sauce over each chile (or arrange sauce on the plate and place the chile on top). Drizzle or spoon 2–3 tbsp of warm queso over the chile.

Serve with approximately 1/2 cup cooked rice and 1/4 cup refried beans per serving alongside the chiles.

Garnish each chile with shredded lettuce (about 1/3 cup), diced tomato (2 tbsp), a dollop of sour cream (1–2 tbsp) and sprinkle 2 tbsp shredded cheddar or Mexican blend. Add lime wedge if desired and serve immediately.