Servings: 6
Time: 1 hour 30 minutes
Ingredients:
For the Chiles:
6 large poblano peppers
1 lb (450 g) queso fresco or Oaxaca cheese (can substitute Monterey Jack or mozzarella)
Toothpicks (to close peppers)
Optional Fillings:
Picadillo
Shredded Chicken and Cheese
Smushy Beens and Cheese
For the Batter:
Make Pancake Batter
Serving Sauces
Blanco Rue:
Salt+Pepper
2 Tablespoon Unsalted Buter
2 Tablespoon Flower
1 cup Milk
(Or)
Salsa Roja:
4 medium ripe tomatoes (or 1 can fire-roasted tomatoes)
½ medium white onion, chopped
2 cloves garlic
1–2 serranos or jalapeños (optional, for heat)
1 cup chicken or vegetable broth
2 Tbsp vegetable oil
½ tsp salt (adjust to taste)
¼ tsp sugar (balances acidity)
For Frying:
1 cup all-purpose flour (for dredging)
1–2 cups vegetable oil (for frying)
Step-by-Step Instructions:
A. Roast and Prepare the Peppers
1. Place poblano peppers directly over a gas flame, under the broiler, or on a hot cast-iron skillet. Char the skin until blistered and blackened on all sides (about 8–10 minutes).
2. Immediately place roasted peppers in a plastic bag or cover with a kitchen towel for 10 minutes. This helps loosen the skins.
3. Carefully peel off the charred skin with your fingers. Avoid rinsing under water, as it washes away flavor.
4. Make a slit down one side of each pepper and gently remove seeds and veins. Keep stems intact if possible.
B. Prepare the Filling
1. Stuff each pepper with the filling.
2. Use toothpicks to carefully close the opening. Set aside.
C. Make the Tomato Sauce
1. Blend tomatoes, onion, garlic, and optional chile until smooth.
2. Heat 2 Tbsp oil in a skillet over medium heat. Pour in the blended sauce and cook for 5–7 minutes, stirring occasionally.
3. Add broth, salt, and sugar. Simmer for 10–15 minutes until slightly thickened. Keep warm.
D. Make the Batter
1. Use Bisquick and make a batch of pancake batter following their directions.
E. Fry the Chiles
1. Heat ½ inch of oil in a deep skillet over medium-high. Oil should reach about 350°F (175°C).
2. Lightly dredge each stuffed chile in flour, shaking off excess.
3. Dip into the egg batter, coating evenly.
4. Fry peppers one or two at a time, turning gently with a spatula, until golden and crisp (about 3–4 minutes per side).
5. Drain on paper towels.
F. Serve
Place a spoonful of warm tomato sauce on each plate.
Lay a chile relleno on top and drizzle more sauce over it.
Serve with Mexican rice, refried beans, and tortillas.
Variations: Some regions stuff with ground beef picadillo, shredded chicken, or even seafood.
Health Information
Chiles Rellenos can be a nourishing dish when enjoyed in moderation, as they combine nutrient-rich vegetables, protein, and antioxidants in one flavorful meal. The poblano peppers themselves are low in calories yet high in fiber, vitamin C, vitamin A, and protective plant compounds that support immunity and eye health. The tomato-based sauce adds lycopene, a powerful antioxidant linked to heart health and reduced inflammation, while also offering a lighter, homemade alternative to processed sauces. The cheese or lean meat filling provides protein and calcium for muscle and bone health, and the dish is highly adaptable—vegetarians can opt for beans or lighter cheeses, while others may add vegetables like spinach or zucchini for extra fiber and nutrients. When prepared thoughtfully, with reduced oil or baked instead of fried, Chiles Rellenos can deliver satisfying comfort food that still supports a balanced, wholesome diet.
History of Chiles Rellenos
Chiles Rellenos, meaning “stuffed chiles,” are one of Mexico’s most iconic traditional dishes, with origins dating back to the colonial era. The dish is most commonly made with roasted poblano peppers, which were native to the Puebla region of Mexico and cultivated by Indigenous peoples long before Spanish contact. After the Spanish conquest in the 16th century, new ingredients such as cheese, meat, eggs, and frying techniques were introduced, blending with Indigenous crops like chiles, tomatoes, and corn. This fusion gave birth to early versions of stuffed and battered peppers.
The most famous variant is believed to have been developed in Puebla, a city celebrated for its culinary creativity (home to mole poblano as well). By the 19th century, Chiles Rellenos had become a celebratory dish, often filled with local cheeses or picadillo (a savory mix of beef, pork, and spices) and coated in the signature fluffy egg batter before frying. Over time, regional adaptations spread across Mexico—some using different peppers such as jalapeños or pasillas, others swapping fillings for seafood, beans, or vegetables.
The dish also traveled north into the American Southwest, especially New Mexico and California, where it took on new forms. In the U.S., you’ll often find Chiles Rellenos smothered in red or green chile sauce, baked instead of fried, or made with Anaheim peppers. Despite these variations, the essence remains the same: a roasted chile, lovingly stuffed and served with sauce.
Today, Chiles Rellenos are considered both comfort food and festive fare, often featured on family tables during holidays, fiestas, and special gatherings. Their enduring popularity speaks to Mexico’s culinary heritage, blending Indigenous ingredients with Spanish techniques to create a dish that’s both traditional and adaptable.
Chiles Rellenos vs. Chiles en Nogada:
Chiles Rellenos
Origin: Traditional throughout Mexico, with strong roots in Puebla.
Main Pepper: Poblano chile (roasted, peeled, and stuffed).
Typical Filling: Cheese, picadillo (meat with spices), or vegetables.
Coating: Dipped in a whipped egg batter, dredged in flour, and fried until golden.
Sauce: Served with a light tomato-based sauce (salsa roja or salsa de jitomate).
Character: Savory, comforting, and versatile; eaten year-round.
Chiles en Nogada
Origin: Created in Puebla in 1821 to celebrate Mexican independence and honor Agustín de Iturbide, who helped secure it.
Main Pepper: Poblano chile (also roasted and peeled).
Chiles Rellenos Quiz
1. What type of chile is most traditionally used for authentic Chiles Rellenos?
a) Jalapeño
b) Poblano
c) Habanero
d) Anaheim
2. What does the term rellenos mean in Spanish?
a) Fried
b) Roasted
c) Stuffed
d) Sauced
3. Which Mexican city is most closely associated with the origin of Chiles Rellenos?
a) Oaxaca
b) Puebla
c) Guadalajara
d) Monterrey
4. What ingredient gives the Chiles Rellenos batter its fluffy texture?
a) Baking soda
b) Cornstarch
c) Whipped egg whites
d) Flour only
5. Which of the following is NOT a traditional filling for Chiles Rellenos?
a) Cheese
b) Picadillo (meat mixture)
c) Seafood
d) Guacamole
6. Chiles Rellenos are always vegetarian.
a) True
b) False
7. The traditional sauce served with Chiles Rellenos is tomato-based.
a) True
b) False
8. Chiles en Nogada are a type of Chiles Rellenos.
a) True
b) False
9. The frying oil contributes significantly to the calorie content of the dish.
a) True
b) False
10. Chiles Rellenos originated before the Spanish arrived in Mexico.
a) True
b) False
11. Why are the peppers placed in a bag or covered with a towel after roasting?
a) To keep them warm before stuffing
b) To soften the flesh for eating raw
c) To steam them so the skins peel off easily
d) To absorb extra oil
12. Which of the following is a health benefit of poblano peppers?
a) High in vitamin C and antioxidants
b) High in cholesterol
c) High in sodium
d) High in saturated fat
13. What is the main difference in presentation between Chiles Rellenos and Chiles en Nogada?
a) Rellenos are battered and fried; en nogada are topped with walnut sauce and pomegranate seeds
b) Rellenos are eaten cold; en nogada are always hot
c) Rellenos use jalapeños; en nogada use habaneros
d) Rellenos are only served in summer; en nogada are eaten year-round
14. How do regional U.S. adaptations differ from traditional Mexican versions?
a) They use Anaheim peppers and often bake instead of fry
b) They are always filled with guacamole
c) They never include cheese
d) They are only made with seafood
15. What cultural role do Chiles Rellenos play in Mexican cuisine?
a) They are only served at weddings
b) They are both everyday comfort food and festive dishes blending Indigenous and Spanish traditions
c) They are considered a street food snack only
d) They are exclusively symbolic of Independence Day
Answer Key
1. b) Poblano
2. c) Stuffed
3. b) Puebla
4. c) Whipped egg whites
5. d) Guacamole
6. b) False
7. a) True
8. b) False
9. a) True
10. b) False
11. c) To steam them so the skins peel off easily
12. a) High in vitamin C and antioxidants
13. a) Rellenos are battered and fried; en nogada are topped with walnut sauce and pomegranate seeds
14. a) They use Anaheim peppers and often bake instead of fry
15. b) They are both everyday comfort food and festive dishes blending Indigenous and Spanish traditions
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