Authentic Chiles Rellenos Recipe
Authentic Chiles Rellenos Recipe
This recipe and technique for authentic Chiles Rellenos has been passed down to us from ages ago. There is nothing tastier than a roasted chiles pepper (without the seeds of course) to get your taste buds jumping.
This is definitely a Mexican version of comfort food. It’s topped with simple tomato salsa to make it a perfectly complete dish. I know there are many different ways to make this dish but this is the way we have always done it.
Easy Chiles Rellenos Recipe With Homemade Salsa
The homemade salsa is made with tomatoes and onions that come straight from the garden. The salsa adds so much to this already amazing recipe. It’s a recipe I highly suggest you try!
Oh, and if you love Mexican food recipes you have got to try our Authentic Fideo Mexican Pasta recipe. It’s one of our most requested dishes! (this is not low carb or keto friendly though FYI)
How to Make Chiles Rellenos
Authentic Chiles Rellenos Recipe
Ingredients
- Salsa:
- 4 or 5 large Roma Tomatoes
- 1 small onion diced
- 2 teaspoons fresh diced garlic
- 1 teaspoon fresh squeezed lime juice
- salt to taste
- Chiles Rellenos:
- 4 large poblano peppers
- 1 small packet 8 oz cheese of your choice (Monterey Jack is recommended)
- 4 large eggs
- 1 cup olive oil
- salt to taste
Instructions
- Start by dicing the Roma tomatoes and the onion. Add the tomatoes and onion to a small sauce pan and simmer on low.
- You will need to remove the seeds from the peppers. You can do this before you roast them or after, it's up to you. To remove the seeds simply cut a "T" shape near the top of the pepper and cut out the ball of seeds at the top of the pepper.
- If you have a gas stove, roast the poblano peppers on an open flame as seen in the photos. You can do this on an outdoor grill or you can also roast them inside your oven in a roasted pan too. Flip them as needed. You will see the outside skin become charred and blackened. This takes about 5 to 7 minutes.
- Once you have turned them completely around to cook on all sides, place them in a bowl and secure the bowl with a top (use a plate or a cookie sheet). This will allow the peppers to steam and soften.
- Once the peppers have cooled down, remove them from the bowl and use a knife to scrap off the charred blackened skin of the pepper. Now you will stuff the peppers with cheese. I load up and make sure it's completely filled. Set the peppers aside.
- You will need to start to whip the eggs for the batter but this is where I begin to heat the oil so as soon as my batter is ready, my oil should be hot and ready to go.
- Next, whip the egg whites only on high until you get a stiff peak as seen in the photo. Once you have the peak in the egg whites, add the yolks to the white and fold them in to create the batter for the peppers.
- Heat the oil in a deep dish frying pan until it's hot. When it's ready, dip the peppers into the batter and begin to fry them. If your pan is big enough you could do 2 peppers at a time but it's recommended to fry one at a time. Use the spatula to coat the better if it doesn't stick to the pepper. Basically it's almost like piling batter on top of the pepper.
- Fry it until it's a golden brown (about 2 to 3 minutes).
- When they are ready transfer them to a rack to allow the excess oil to drip off. If you are making many, you can place them in the oven on 250 degrees to keep them warm while you cook the rest of them.
- By the time you are done cooking all of your Chiles Rellenos, the sauce should be near done. Add two teaspoons of fresh garlic right before it's done. You can add this mixture to the blender and create a smooth sauce or you can choose to serve it chunky as it is.
- Serve each pepper with a serving of sauce and enjoy immediately.
Nutrition facts are provided as a courtesy.
Here are a few process photos to help you get the visual for this recipe:
I tried this recipe using flour to coat the peppers and the coating stayed on without having to “baste” it on, and I topped it with salsa verde instead of red sauce and sauteed sirloin steak pieces. It was very close to my favorite Mexican restaurant’s version and my husband loved it!
Wow I am impressed this sounds great. I myself prepare them without the flour. The flour just makes them pastie. I use long green with seeds in hot only because my family loves the heat. Lol. Provecho!!
This is a very authentic mexican recipe. Terrific! Just one advise: cover the stuffed chiles one by one with flour plenty of, before frying, so, the egg stick better to the chile. Try!
Congratulations!
Nora
Soak the ready chiles into the pot sauce!
Excuse my English Jennyfer
Um forget what Ga said!!! I thought they were the BOMB and they were authentic enough for me lol 😉
Wow!!! Great recipe and easy to prepare. I talked to my husband to prepare this. I’m soooo excited to share his own version.. 😉
P.S. My husband is way better cook than me..LOL 😀
Can you make these ahead of time and heat them in the oven?
I’ve not tried that but I don’t see why not. I do keep them warm in the oven while I am making the rest of them. I set the oven to about 250 degrees
It’s not, by far, an authentic Chile Relleno Recipe. Anyway, here is a tip, after you roast the peppers, place them in a plastic bag to sweat and the skin will come off easier.
What’s your authentic recipe Ga Roman? We mentioned the sweating of the peppers but we used a glass bowl only because we don’t like to use plastic but it’s the same concept. I would love to see your recipe!
This is the best recipe I’ve tried so far!! And they’re just like my tia Alice’s! Very authentic!!!🙏🏼
The comment is not entirely fair… I commend the cook for trying. Most people presume Tex-Mex to be authentic. I’m not Mexican, but am Spanish American and grew up on a cattle ranch in NM on land handed down the generations since the time of the Spanish conquistadores. My family started growing mass-scale chile crops and developed a name long before Hatch, so chile is something I know well. It’s rare, but my grandmother preferred cheddar in her rellenos and of course, everybody’s batter is slightly different, but the method of chile preparation is essentially the same for all. You can steam in a bowl, but if the chile is properly roasted, you shouldn’t have to “scrape” the skin. It will slide off on its own without rigorous manipulation, and from this, you know you’ve roasted appropriately. Also, instead of poblanos you can use NM Big Jim or Sandia and if you like heat, try Barker or some of the hotter strains. The former are mild like the Poblano, but the flavor is much more robust and closer to authenticity. Poblanos are California peppers and lovers of chile refrain from calling them “chile.” Good job on your recipe, though! It looks much better than I’ve seen on some blogs claiming authenticity and you actually removed the skin; some people don’t know to this, and I can’t imagine what how difficult it must be to try and “enjoy” the intact skin.
Also, just for the record, the word “chile” is already plural. I know it’s common to see it written as chiles, but this is a common, unnecessary fallacy. When you say “rellenos” you’re adding plurality to the word chile, which, depending on context, is already indicative of plurality. The correct term is chile rellenos. The singular would be chile relleno. 🙂
Your post is GREAT, lol, I want your recipe tho. Ill bet it’s killer
Nice!! I have family in New Mexico on my brothers wife side and the Chile from there are Hot and the best Chile I have ever had. They bring to Oregon every time the come for a visit.
well said, would love to see some of your families recipes i bet they are really great…