Chiles Rellenos Recipe

Smoky roasted poblanos stuffed with melting cheese and wrapped in a light, puffy batter make Chiles Rellenos a true Mexican classic. Serve with warm tomato salsa for a comforting, flavour-packed dinner.

Prep time

25 mins

Cook time

30 mins

Total time

55 mins

Servings

4 servings

Calories

540

Ingredients

• 6 large poblano peppers
• 250 g melting cheese (Oaxaca or Monterey Jack)
• 3 eggs, separated
• 60 g plain flour
• 400 g tomato salsa, warmed
• Vegetable oil, for frying
• Salt to taste
• Fresh coriander, to garnish

Instructions

1. Roast the poblanos over an open flame or under the grill until blackened all over, then place in a covered bowl for 10 minutes.
2. Peel off the skins gently, make a slit down one side of each pepper and remove the seeds, keeping the pepper intact.
3. Stuff each pepper with cheese and close the slit as neatly as you can.
4. Whisk the egg whites to soft peaks, fold in the yolks and a pinch of salt, then dust each pepper with flour and dip into the batter.
5. Fry in hot oil for 3-4 minutes per side until puffed and golden, then drain on kitchen paper.
6. Serve over warm salsa with rice or beans on the side.

Pro tips

• Roasting until fully blackened makes peeling easy.
• Dry the peppers well so the batter clings properly.
• Fry in small batches so the oil stays hot.

Frequently asked questions