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Chiles Rellenos
Recipe Type: Main Dish
Cuisine: Mexican
Author: Dani Lind
  • 4-5 poblano peppers
  • 1 small cippolini onion, thinly sliced
  • 4 oz. Monterey jack or queso blanco cheese, cut into long sticks
  • sauce:
  • 5 roma tomatoes
  • 1 medium onion
  • 4 cloves garlic
  • 1 jalapeno, seeds removed (optional)
  • 1 tsp. marjoram
  • 1/8 tsp. ground cloves
  • pinch of sugar & salt
  • 2 Tbsp. oil
  • 1 c. chicken broth
  • optional, if you want chiles breaded & fried:
  • 4 eggs, separated
  • 1 c. flour
  • oil for frying
  1. Roast poblanos, either over gas burners or in the broiler, turning, until skin is blistered & blackened all over.
  2. Place in a bowl with a lid & set aside for 10 minutes to steam and cool.
  3. Remove blackened skin under cool running water.
  4. Make a slit down half of each chile, starting at the stem end.
  5. Carefully remove seeds (you may want to wear gloves to prevent chile-burn) & stuff each pepper with 1/4 of the cheese & sliced onions.
  6. You can close the opening with a toothpick if you wish.
  7. Meanwhile, make the sauce
  8. Combine all ingredients except the oil and broth in a blender & blend until smooth.
  9. Heat oil in a medium skillet & add sauce.
  10. Simmer over medium heat for about 10 minutes, stirring occasionally.
  11. Add broth & simmer for another 10 minutes or so.
  12. At this point you can leave chiles as is & simmer them in the sauce until cheese is melted (a healthier alternative), or you can bread and deep fry them (even more delicious & authentic):
  13. Beat egg whites until stiff.
  14. Fold in yolks and a pinch of salt.
  15. Roll each chile in a pan with the flour until coated.
  16. Tap off excess flour.
  17. Dip into the egg mixture. Heat 1/4” of oil to 365 degrees.
  18. Slide each chile into hot oil & fry until golden brown, then carefully flip to fry other side. Drain on paper towels, then simmer in sauce for 5 minutes & serve with warmed corn tortillas.