Chiles Rellenos

The key to success with this favorite Mexican recipe, is to fry the cheese-stuffed peppers until the outside is crisp and golden and the cheese inside is melted and gooey.

Chiles Rellenos
Servings: 4 Prep 15 mins Cook 4 mins per batch Roast 5 mins


  • 8 medium-size cubano chiles, Italian frying or poblano peppers (look for ones that are uniform and straight)
  • 4 ounces Monterey Jack cheese
  • 4 eggs, separated
  • 1/4 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/3 cup vegetable oil
  • 1 10 ounce can prepared enchilada sauce
  • Sour cream, if desired

Make It

1. Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)

2. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.

3. With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.

4. Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.

5. Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.

6. Heat oil in a large skillet over medium-high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200 degrees F oven.

7. Heat enchilada sauce in a small saucepan or in microwave. Transfer hot chiles to a serving platter and top with sauce and sour cream, if desired.


8. To save time, use canned whole green chiles instead of prepping your own.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 203, Fat, total (g): 17, chol. (mg): 81, sat. fat (g): 6, carb. (g): 6, fiber (g): 1, pro. (g): 7, sodium (mg): 215, Percent Daily Values are based on a 2,000 calorie diet.