Still can’t make the perfect CHILE RELLENOS? Well let me show you how to MASTER this easy recipe!

poblano peppers

🥗Healthier: bell peppers

💰Cheaper: banana peppers

Bell peppers are lower in calories and banana peppers are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese provides a healthier option with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper thickening agent.

Roast the poblano peppers until charred all around.

Transfer the roasted peppers to a plastic bag, seal it, and allow them to sweat for 15 minutes.

In a small saucepan over medium-high heat, combine tomatoes, 2 Serrano peppers, and 5 de Arbol peppers with water and bring to a boil.

Once boiling, drain the water and transfer the mixture to a blender along with 1/4 onion, 3 garlic cloves, oregano, chicken bouillon, and salt, then blend until smooth.

In the same saucepan, add 2 teaspoons of oil, heat it up, then add the blended sauce and bring it to a simmer, tasting for salt and adjusting if needed.

Peel the roasted poblano peppers carefully, making a slit on top to remove the seeds without breaking the pepper.

In a skillet over medium-high heat, add 1 tablespoon of oil, then add 1/2 onion, 2 Roma tomatoes, and 1 optional Serrano pepper, sauté for 3 minutes.

Add 2 pounds of queso Oaxaca to the skillet and mix with the vegetables, then turn off the heat.

Stuff the poblano peppers with the cheese mixture, being careful not to rip them open, then dust with all-purpose flour to coat.

Separate egg whites from yolks, adding a little salt to the egg whites, and beat until fluffy (5-7 minutes).

Add 3 tablespoons of all-purpose flour to the egg whites along with the egg yolks, mixing on low speed until incorporated.

Dip each stuffed poblano into the egg batter, ensuring it's fully coated on both sides, then transfer to hot oil.

Fry the peppers for 2 minutes on each side until golden brown, then drain on napkins and repeat with remaining peppers.

Serve the chile rellenos with rice and tomato sauce, garnishing with queso fresco and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens