Cooking Lucid
Chiles Rellenos
Roasted poblano peppers stuffed with melty Oaxaca cheese, dipped in fluffy egg batter, and fried until golden. A classic of central Mexican home cooking — crispy outside, molten inside.
Prep 30 min
Cook 25 min
Total 55 min
Serves 6
Ingredients
Step 1 — Roast and stuff the peppers
- 6 large poblano peppers
- 12 oz Oaxaca or mozzarella cheese (cut into sticks)
- 2 tbsp all-purpose flour (for dusting)
- Vegetable oil (for frying, about ½ inch deep)
Step 2 — Egg batter
- 5 large eggs (separated)
- ½ tsp salt
- ¼ tsp black pepper
Step 3 — Serve
- Salsa roja or ranchera sauce
- Mexican rice
- Refried beans
- Crema or sour cream
Instructions
- 1
Roast and peel the poblanos
Char peppers over an open flame or under the broiler until blackened on all sides. Transfer to a bowl, cover, and steam 10 minutes. Peel off charred skin, make a small slit along one side, and carefully remove seeds while keeping the pepper intact.
- 2
Stuff and batter
Stuff each pepper with a stick of cheese. Dust lightly with flour. Beat egg whites to stiff peaks. Fold in yolks, salt, and pepper. Heat oil to 350°F. Dip each pepper in batter, coating completely, and fry 3–4 minutes per side until deep golden. Drain on paper towels.
- 3
Serve
Spoon warm salsa over each chile relleno. Serve with Mexican rice, refried beans, and a drizzle of crema.
Nutrition per serving: 380 cal · 18g protein · 14g carbs · 28g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
