Chiles Rellenos

🌶 Ingredients

Chiles Rellenos:

• 6 poblano peppers
• 1½ cups queso fresco or Oaxaca cheese, shredded
• 1 cup Bisquick pancake batter (prepared per package)
• ½ cup all-purpose flour (for dredging)
• Vegetable oil for frying
• Toothpicks

Tomato Sauce (Roja):

• 4 ripe tomatoes
• ½ white onion
• 2 cloves garlic
• 1–2 serrano peppers
• ½ cup chicken or vegetable broth
• Salt to taste

👨‍🍳 Directions

1. 1
   Roast poblano peppers directly over a gas flame or under the broiler, turning until charred on all sides. Place in a plastic bag for 10 minutes to steam, then peel off the skin.
2. 2
   Make a small slit in each pepper and carefully remove seeds. Stuff generously with cheese. Close with toothpicks.
3. 3
   Make the sauce: Blend tomatoes, onion, garlic, and serranos. Simmer in a saucepan with broth for 10 minutes. Season with salt.
4. 4
   Heat 2 inches of oil in a deep skillet to 350°F.
5. 5
   Dredge stuffed peppers in flour, shaking off excess. Dip into prepared pancake batter to coat.
6. 6
   Fry peppers for 3–4 minutes per side until golden and crispy. Drain on paper towels. Remove toothpicks.
7. 7
   Serve over warm tomato sauce. Enjoy!

🌿 Health Benefits

Poblano peppers are an excellent source of vitamins C and A, fiber, and antioxidants. Vitamin C supports immune health, while vitamin A promotes eye health. The tomato sauce provides lycopene, a powerful antioxidant. Cheese adds calcium and protein for bone and muscle health.

📚 History

Chiles rellenos are a beautiful example of colonial-era culinary fusion. Indigenous Mexicans had long used peppers as a staple ingredient, while Spanish colonizers introduced cheese, meat, and frying techniques. The dish is believed to have developed in Puebla, Mexico, where the blending of Indigenous and Spanish culinary traditions was especially rich. Today chiles rellenos are one of Mexico’s most iconic and beloved dishes, enjoyed across the country and worldwide.

❓ Quiz