An authentic chile relleno recipe made with roasted poblano peppers stuffed with cheese, dipped in red Oaxacan mole.
Chile rellenos (or ‘stuffed peppers‘ in English) are a traditional Mexican dish made from roasted poblano peppers stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown.
Ingredients
For the chile rellenos
- 6 large poblano peppers
- 8 ounces queso fresco or Monterey Jack cheese (cut into long strips / sticks or shredded cheese.
- 4 cups olive oil for frying
- 3 large eggs
- ½ cup all-purpose flour
- ½ teaspoon fine salt
HOW TO MAKE CHILE RELLENO
- First, prepare your poblano peppers by roasting them in the oven or on the stovetop, and then removing the blistered and blackened skin. This softens the skin and makes them super easy to stuff.
- When the peppers are roasted and peeled, make a cut in the center with a knife and fill them with cheese. You can use fresh cheese or cheese of your choice. You can also use grated cheese if you prefer.
- Then carefully close the peppers and bring the edges of the slits together. Secure the edges together with a toothpick or two so the cheese doesn’t fall out of the chiles.
- Next, make the egg batter by separating the yolks and whites from 3 eggs. Place the egg whites into a large mixing bowl and the yolks into a small bowl.
- Using an electric hand mixer, beat the egg whites until they become stiff peaks form, about 3-5 minutes.
- Then continue beating them on low and add in egg yolks one at a time until they’re all mixed together. The batter should be light, fluffy and golden yellow.
To coat the chiles, I recommend setting up an assembly line with the peppers on the left, all-purpose flour mixture in the middle and the egg batter on the right. - Using one hand, grab a stuffed pepper and roll it in the plate of all-purpose flour. Make sure it’s coated on all sides, and then give it a tap to remove any excess flour.
Then using your hand, grab the flour-coated pepper and dip it into the egg batter. Make sure it’s also coated on all sides. Quickly and gently place the pepper in the hot frying oil and fry on both sides until golden brown. - At the end, serve the mole over the chile relleno until it is completely covered.