Traditional Chiles Rellenos Dinner

Name: Traditional Chiles Rellenos Dinner
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 large poblano peppers; 2 cups shredded cheese (cheddar or Monterey Jack); 1 cup cooked ground beef or turkey (optional); 1 cup flour; 4 eggs, separated; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 cup vegetable oil for frying; 1 can (15 oz) tomato sauce

Highlighted under: Multinational Kitchen Ideas

Experience the authentic taste of Mexico with this Traditional Chiles Rellenos Dinner, featuring flavorful stuffed peppers that are sure to impress.

Created by

Emily

Last updated on 2025-12-18T21:41:49.155Z

Chiles Rellenos are a classic Mexican dish that showcases the vibrant flavors of fresh peppers. Stuffed with a delicious cheese filling, these chiles are a true labor of love that will transport you to the streets of Mexico.

        Why You'll Love This Recipe
        Rich, cheesy filling that complements the smoky peppers
Perfectly baked for a crispy exterior and soft interior
A delightful combination of flavors that will please any palate

      

The Heart of Mexican Cuisine

Chiles Rellenos are a quintessential dish in Mexican cuisine, celebrated for their rich flavors and comforting textures. Originating from the central and southern regions of Mexico, these stuffed peppers represent a blend of indigenous and Spanish culinary traditions. The use of poblano peppers adds a unique smokiness that enhances the overall taste of the dish.

This recipe captures the essence of home-cooked meals, often prepared during family gatherings and festive occasions. It’s not just about the food; it’s about the love and care that goes into making it, creating a memorable dining experience for everyone at the table.

Choosing the Right Peppers

When making Traditional Chiles Rellenos, selecting the right peppers is crucial. Poblano peppers are ideal due to their mild heat and robust flavor. They have a unique ability to hold fillings while providing a satisfying bite. When roasted, they develop a delightful smoky aroma that adds depth to the dish.

If you prefer a bit more heat, you can opt for Anaheim peppers, which are slightly spicier than poblanos. However, be mindful of the spice level, as it can vary between individual peppers. Always choose firm, glossy peppers for the best results.

Tips for Perfect Chiles Rellenos

To achieve the perfect Chiles Rellenos, ensure that your filling is well-seasoned. The cheese should be gooey and flavorful, while any added meat should complement the other ingredients without overpowering them. Mixing in herbs or spices can elevate the filling to new heights.

Frying the peppers can be tricky; maintaining the right oil temperature is key. If the oil is too hot, the batter may burn before the peppers cook through. Conversely, if it's too cool, the batter can become greasy. Use a thermometer to keep the oil around 350°F (175°C) for optimal frying.

Ingredients

For the Chiles Rellenos

4 large poblano peppers
2 cups shredded cheese (cheddar or Monterey Jack)
1 cup cooked ground beef or turkey (optional)
1 cup flour
4 eggs, separated
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup vegetable oil for frying
1 can (15 oz) tomato sauce

Make sure to choose firm, fresh poblano peppers for the best results.

Instructions

Prepare the Peppers

Preheat your oven to 400°F (200°C). Roast the poblano peppers on a baking sheet until the skin is blistered, about 20 minutes. Remove from the oven and let cool.

Once cooled, peel off the skin and carefully make a slit down the side of each pepper to remove the seeds.

Make the Filling

In a bowl, combine the shredded cheese, cooked ground meat (if using), salt, pepper, and paprika. Stuff each pepper with the filling, making sure to pack it in well.

Prepare the Batter

In a separate bowl, beat the egg whites until soft peaks form. Gradually add the egg yolks and flour, mixing gently until combined.

Fry the Peppers

Heat vegetable oil in a large skillet over medium heat. Dip each stuffed pepper into the batter, allowing excess to drip off, and carefully place them in the hot oil. Fry until golden brown on all sides, about 5-7 minutes.

Remove and drain on paper towels.

Serve

To serve, heat the tomato sauce and pour it over the fried chiles. Enjoy your Traditional Chiles Rellenos Dinner hot!

This dish pairs wonderfully with rice and beans.

Serving Suggestions

Chiles Rellenos can be served with a variety of sides to round out your meal. Traditional accompaniments include Mexican rice and refried beans, which add texture and heartiness to the dish. A fresh salad with avocado and lime dressing also pairs beautifully, providing a refreshing contrast to the rich flavors of the peppers.

For a bit of heat, consider serving the dish with a side of salsa or a spicy crema. This adds a zesty kick that complements the mildness of the stuffed peppers perfectly.

Storing and Reheating

If you have leftovers, Chiles Rellenos can be stored in an airtight container in the refrigerator for up to three days. To maintain the crispy texture, it's best to reheat them in an oven rather than a microwave. Preheat your oven to 350°F (175°C) and place the peppers on a baking sheet for about 10-15 minutes until heated through.

For longer storage, consider freezing the stuffed peppers before frying. Wrap each pepper tightly in plastic wrap and place them in a freezer bag. When ready to enjoy, simply thaw and fry as instructed for a quick and delicious meal.

Questions About Recipes

→ Can I make Chiles Rellenos ahead of time?

Yes, you can prepare the stuffed peppers in advance and refrigerate them. Fry them just before serving.

→ What can I substitute for poblano peppers?

Anaheim peppers are a good alternative, though they are milder in flavor.

→ Is it possible to make this dish vegetarian?

Absolutely! Simply omit the ground meat and use additional vegetables or beans in the filling.

→ Can I freeze Chiles Rellenos?

Yes, you can freeze the stuffed peppers before frying. Thaw them in the refrigerator before cooking.