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Mexican · Dinner

Chiles Rellenos

Non-vegMedium

Diet: Non-veg

Chiles Rellenos is a Mexican dish. Keep the pepper slit small so cheese stays inside.

Prep
35 min
Cook
25 min
Total
60 min
Servings
4
Difficulty
Medium
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Chiles Rellenos. The photograph includes side salad and uses a different presentation from this recipe.
The photograph includes side salad and uses a different presentation from this recipe. Representative photograph of Chiles Rellenos. Garnishes and presentation may differ. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Peppers

Batter

Pan

Sauce

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; heavy frying pan; spatula; food thermometer; grill or oven broiler; tongs; whisk or electric mixer; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Roast · About 10 min

  1. Broil peppers from 4 large poblano peppers, 250 g Monterey Jack, cut into strips until blistered, turning. Cover 10 minutes, peel, slit and remove seeds; fill with cheese.

    Check: Look for this result: blistered, turning.

Batter · About 12 min

  1. Beat whites from 3 eggs, separated, 40 g plain flour, ¼ tsp salt to soft peaks; fold in yolks and salt. Dust peppers in flour, then coat with egg.

Fry · About 4 min

  1. Heat 500 ml neutral oil to 170°C / 340°F. Fry 3–4 minutes per side until coating is set and 71°C / 160°F. Warm 500 g tomato salsa and serve beneath peppers.

    Check: Look for this result: coating is set and 71°C / 160°F.

Tips

  • Keep the pepper slit small so cheese stays inside.
  • Judge Chiles Rellenos by the texture and doneness signs in its steps. Your pan and heat affect how long Chiles Rellenos takes to cook.

Substitutions

  • Use mild pointed peppers if poblanos are unavailable.

Storage

  • Get perishable Chiles Rellenos into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Chiles Rellenos within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Chiles Rellenos to 74°C / 165°F, stirring or turning it for even heating. When Chiles Rellenos is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Chiles Rellenos includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Chiles Rellenos becomes softer in storage.

Make ahead

  • Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Chiles Rellenos close to serving.

FAQ

What matters most when making Chiles Rellenos?

Keep the pepper slit small so cheese stays inside.

What can I substitute in Chiles Rellenos?

Use mild pointed peppers if poblanos are unavailable.

Can I prepare Chiles Rellenos ahead?

Measure the dry batter ingredients ahead. Mix the wet batter and give it only the resting time stated in the method; cook Chiles Rellenos close to serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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