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Mexican Chiles Rellenos

Mexican Chiles Rellenos Cheesy Heaven Awaits!

These cheesy, roasted poblano peppers are stuffed with a gooey blend of cheeses and savory fillings, then lightly battered and fried to golden perfection. A classic Mexican dish that’s indulgent, comforting, and full of flavor in every bite. Perfect for dinner or festive gatherings.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 people
Course: Main Course
Cuisine: Mexican
Calories: 409
Ingredients Method Notes

Ingredients
  

  • 4 large poblano peppers
  • 1 cup shredded Monterey Jack cheese
  • ½ cup shredded cheddar cheese
  • 1 cup cooked ground beef or chicken optional
  • 3 eggs separated
  • ½ cup all-purpose flour
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup tomato sauce for serving
  • Vegetable oil for frying

Method
 

  1. Roast poblano peppers until skin blisters, then peel and remove seeds.
  2. Mix cheeses and cooked meat (if using) as the filling.
  3. Stuff each pepper with the cheese mixture and set aside.
  4. Beat egg whites until stiff peaks form, then fold in yolks gently.
  5. Lightly coat stuffed peppers in flour, then dip into egg mixture.
  6. Heat oil in a pan over medium heat.
  7. Fry peppers until golden brown on all sides.
  8. Drain on paper towels and serve warm with tomato sauce.

Notes

  • Use a mix of cheeses for a gooey, flavorful filling.
  • Roast peppers thoroughly for easy peeling.
  • Fry gently to avoid breaking the peppers.
  • Can be baked instead of fried for a lighter version.
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