The ultimate how to make Chiles Rellenos stuffed and roasted Mexican poblano peppers recipe

cheese

🥗Healthier: low-fat cheese

💰Cheaper: queso blanco

Lower calorie option or more affordable alternative.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

More nutritious or budget-friendly substitute.

Use a torch or preheat the oven to 500 degrees to blister the poblano peppers.

Place the blistered peppers in a bowl and cover with plastic wrap to let them sweat for about 5 minutes.

After sweating, remove the peppers and wipe off the skin, ensuring to keep them intact.

Make a slit on the side of each pepper and remove the seeds carefully.

For the filling, chop the onion and Yukon potato into small dice.

Heat oil in a skillet and brown the ground meat until it has nice color.

Drain the fat from the meat and set it aside.

Add the diced potatoes and onions to the skillet, season with salt and pepper, and stir until caramelized.

Add the browned meat back into the skillet and mix well.

Blend the chicken stock with cumin and oregano until smooth, then add it to the meat mixture and reduce until thick.

Shred cotija cheese into the filling and mix well.

Stuff the peppers with the filling, ensuring they close nicely.

Place the stuffed peppers in the fridge for about 4 hours or overnight to firm up.

Dust the peppers lightly with all-purpose flour to help the batter stick.

In a mixer, whip 5 egg whites until stiff peaks form.

Add half a cup of flour and half a cup of cornstarch to the whipped egg whites, season with salt, and mix until smooth.

Heat canola oil in a frying pan to around 350 degrees Fahrenheit.

Dip the stuffed peppers in the batter and fry them on low heat, stirring occasionally, until golden brown all around.

Remove the fried peppers and place them on a sheet tray with paper towels to drain excess oil.

Season the fried peppers with kosher salt and serve topped with picadillo and chives.

Cooking Techniques

Equipment Needed

Spice Level:

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Allergens