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Quick & Easy

Chiles Rellenos – Easy & Delicious Mexican Recipe

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Chiles Rellenos are a delicious and satisfying dish that combines the smoky flavor of roasted poblanos with a savory and cheesy filling. The batter adds a crispy texture that perfectly complements the soft and creamy interior. The tomato sauce adds a tangy and slightly sweet contrast to the richness of the filling. Plus, it’s a great way to use up leftover rice and meat. Overall, it’s a flavorful and satisfying dish that is sure to please.

Rating – ⭐⭐⭐⭐   Prep-Time – 60 minutes   Serving-Size-2-4 people


  • 4 large poblano peppers
  • 1/2 lb ground beef or pork (or a combination)
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 cup cooked rice
  • 1 cup shredded cheese (cheddar or Monterrey jack)
  • 2 eggs, separated
  • 1/2 cup all-purpose flour
  • 1 cup vegetable oil
  • 1 cup tomato sauce
  • Salt and pepper to taste

Cooking Instructions:

  • Preheat the broiler to high. Line a baking sheet with aluminum foil.
  •  Cut a slit down the length of each poblano pepper, then carefully remove the seeds and membranes.
  • In a large skillet, cook ground beef or pork over medium heat until browned. Add chopped onion, garlic, cumin, and oregano and cook until the onion is softened.
  • Add cooked rice and stir to combine. Remove from heat and stir in shredded cheese.
  • Stuff each pepper with the meat and cheese mixture, being careful not to overfill.
  • In a medium bowl, beat egg whites until stiff peaks form. In another bowl, beat egg yolks until pale yellow.
  • Gently fold the beaten egg whites into the beaten egg yolks.
  • Spread flour onto a plate.
  • Heat vegetable oil in a large skillet over medium-high heat.
  • Coat each pepper in flour, shaking off any excess, then dip it into the egg mixture.
  • Fry the peppers in the hot oil until golden brown on all sides. Remove from the oil with a slotted spoon and drain on paper towels.
  • In a small saucepan, heat tomato sauce until hot.
  • Serve the Chiles Rellenos hot with the tomato sauce spooned over the top.
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