Chiles Rellenos

Name: Chiles Rellenos
Total time: 57 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 8 piece poblano chillies; 400 g Oaxaca cheese; 1 piece White onion; 600 g ripe tomatoes; 3 clove Garlic clove; 1 piece jalapeño chilli; 200 ml Chicken stock; 15 ml Sunflower oil; 1 tsp Dried oregano; 0.5 tsp Ground cumin; 1 tsp Fine salt; 0.25 tsp Ground black pepper; 80 g Plain flour; 4 piece egg white; 4 piece Egg yolks; 1,000 ml Sunflower oil; 30 g Coriander leaves

57 min · 57 min active · makes ~2.65 kg · Easy

Charred poblano chillies stuffed with melting Oaxaca cheese, fried in a light egg batter and served on a warm tomato and jalapeño sauce. Serves 4.

See more →

Chiles Rellenos

Charred poblano chillies stuffed with melting Oaxaca cheese, fried in a light egg batter and served on a warm tomato and jalapeño sauce. Serves 4.

See more →

TOTAL TIME

57 min

ACTIVE TIME

57 min

QUANTITY

~2.65 kg

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/24

Ingredients

0/16 gathered · 4 servings

8piece

400g

1piece

600g

3clove

1piece

200ml

1,015ml

1tsp

0.5tsp

1tsp

0.25tsp

80g

4piece

30g

#	Quantity	Notes	State
1	8piece	—	—
2	400g	—	—
3	1piece	—	—
4	600g	—	—
5	3clove	—	—
6	1piece	—	—
7	200ml	—	—
8	1,015ml	—	—
9	1tsp	—	—
10	0.5tsp	—	—
11	1tsp	—	—
12	0.25tsp	—	—
13	80g	—	—
14	4piece	—	—
15	4piece	—	—
16	30g	—	—

Tools

25 items

Serveware

1 item

Procedure

60 steps

1 of 60

Heat the grill to high.

⏱ 5 min

2 of 60

Lay the poblano chillies on the grill tray.

Poblano chillies · 8 piece

⏱ 20s

ResultPoblano chillies

3 of 60

Slide the tray under the grill, about 8 cm from the heat.

⏱ 10s

ResultPoblano chillies

4 of 60

Grill for about 10 minutes, turning with the tongs, until blackened and blistered all over.

⏱ 10 min

ResultCharred poblanos

5 of 60

Using oven gloves, take the tray out.

⏱ 10s

ResultCharred poblanos

6 of 60

Put the chillies in the large bowl.

Charred poblanos · step 5

⏱ 20s

ResultCharred poblanos

7 of 60

Cover the bowl with cling film.

⏱ 10s

8 of 60

Leave them to steam for 10 minutes, which loosens the skins.

⏱ 10 min

ResultSteamed poblanos

9 of 60

Uncover and rub off the blackened skins with your fingers, without rinsing.

⏱ 5 min

ResultPeeled poblanos

10 of 60

Lay them on the tray.

Peeled poblanos · step 9

⏱ 15s

ResultPeeled poblanos

11 of 60

Cut a slit down one side of each, from just below the stem to 1 cm from the tip, and pull out the seed pod, leaving the stem on.

⏱ 4 min

ResultSeeded poblanos

12 of 60

Put the Oaxaca cheese in the small bowl.

Oaxaca cheese · 400 g

⏱ 5s

ResultOaxaca cheese

13 of 60

Pull it apart into 8 thick strips.

⏱ 2 min

ResultCheese strips

14 of 60

Push a strip into each chilli and press the slit closed around it.

Cheese strips · step 13

⏱ 3 min

ResultStuffed poblanosused in step 39

15 of 60

Lay the onion on the chopping board.

White onion · 1 piece

⏱ 5s

ResultWhite onion

16 of 60

Cut it in half through the root and peel off the skin.

White onion · step 15

⏱ 30s

ResultHalved white onion

17 of 60

Cut it into chunks.

Halved white onion · step 16

⏱ 1 min 30s

ResultChopped onion

18 of 60

Put the onion in the blender.

Chopped onion · step 17

⏱ 5s

ResultChopped onion

19 of 60

Lay the tomatoes on the board.

Ripe tomatoes · 600 g

⏱ 10s

ResultRipe tomatoes

20 of 60

Cut out the cores and chop them roughly.

Ripe tomatoes · step 19

⏱ 1 min 30s

ResultRoughly chopped tomatoes

21 of 60

Put them in the blender.

Roughly chopped tomatoes · step 20

⏱ 10s

ResultOnion and tomato

22 of 60

Lay the garlic on the board.

Garlic clove · 3 clove

⏱ 5s

ResultGarlic clove

23 of 60

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 22

⏱ 30s

ResultPeeled garlic cloves

24 of 60

Add them to the blender.

Peeled garlic cloves · step 23

⏱ 5s

ResultTomato, onion and garlic

25 of 60

Lay the jalapeño on the board.

Jalapeño chilli · 1 piece

⏱ 5s

ResultJalapeño chilli

26 of 60

Trim the stem and chop it roughly.

Jalapeño chilli · step 25

⏱ 20s

ResultChopped jalapeño

27 of 60

Add it to the blender.

Chopped jalapeño · step 26

⏱ 5s

ResultSauce vegetables

28 of 60

Pour in the stock.

Chicken stock · 200 ml

⏱ 10s

ResultVegetables and stock

29 of 60

Blend until smooth.

⏱ 1 min

ResultTomato puréeused in step 32

30 of 60

Pour 15 ml of the oil into the medium saucepan.

Sunflower oil · 15 ml

⏱ 5s

ResultSunflower oil

31 of 60

Heat over a medium-high heat.

⏱ 1 min

ResultHot oil

32 of 60

Pour in the purée carefully; it will splutter.

Tomato purée · step 29

⏱ 20s

ResultSizzling tomato sauce

33 of 60

Add the oregano.

Dried oregano · 1 tsp

⏱ 5s

ResultSauce with oregano

34 of 60

Add the cumin.

Ground cumin · 0.5 tsp

⏱ 5s

ResultSauce with cumin

35 of 60

Add the salt.

Fine salt · 1 tsp

⏱ 5s

ResultSalted sauce

36 of 60

Add the pepper.

Ground black pepper · 0.25 tsp

⏱ 5s

ResultSeasoned sauce

37 of 60

Simmer for about 15 minutes, stirring now and then, until slightly thickened; keep it warm on a low heat.

⏱ 15 min

ResultRanchero sauceused in step 57

38 of 60

Spread the flour on the plate.

Plain flour · 80 g

⏱ 5s

ResultPlain flour

39 of 60

Lay the stuffed chillies in the flour.

Stuffed poblanos · step 14

⏱ 20s

ResultPoblanos in flour

40 of 60

Turn them until coated all over and tap off the excess.

⏱ 1 min

ResultFloured poblanosused in step 46

41 of 60

Put the egg whites in the large mixing bowl.

Egg white · 4 piece

⏱ 10s

ResultEgg white

42 of 60

Whisk with the hand mixer until they hold stiff peaks.

⏱ 2 min 30s

ResultEgg white mixture

43 of 60

Add the yolks one at a time, whisking briefly after each, just until combined.

Egg yolks · 4 piece

⏱ 1 min

ResultEgg batter

44 of 60

Pour 1 litre of the oil into the large deep frying pan; it should come no more than halfway up.

Sunflower oil · 1,000 ml

⏱ 20s

ResultSunflower oil

45 of 60

Heat over a medium-high heat until it reads 180 °C.

⏱ 8 min

ResultHot frying oil

46 of 60

Dip 4 of the chillies in the batter, holding them by the stem.

Floured poblanos · step 40

⏱ 20s

ResultRemaining floured poblanos

47 of 60

Lay them gently in the oil, slit side down.

Remaining floured poblanos · step 46

⏱ 30s

ResultRemaining egg batterused in step 50

48 of 60

Fry for about 3 minutes, spooning oil over and turning once with the slotted spoon, until puffed and golden.

⏱ 3 min

ResultFirst fried chillies

49 of 60

Lift onto the wire rack.

First fried chillies · step 48

⏱ 20s

ResultFirst fried chilliesused in step 52

50 of 60

Dip the other 4 chillies in the batter.

Remaining egg batter · step 47

⏱ 20s

ResultSecond chillies in batterused in step 52

51 of 60

Throw away the leftover flour.

Second chillies in batter · step 50

⏱ 5s

52 of 60

Lay them in the oil, slit side down.

First fried chillies · step 49 Second chillies in batter · step 50

⏱ 30s

ResultLeftover egg batter

53 of 60

Throw away the leftover batter.

Leftover egg batter · step 52

⏱ 5s

54 of 60

Fry them the same way.

⏱ 3 min

ResultSecond fried chillies

55 of 60

Lift onto the rack and turn off the heat.

Second fried chillies · step 54

⏱ 20s

ResultFried chiles rellenosused in step 58

56 of 60

Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.

Fried chiles rellenos · step 55

⏱ 10s

57 of 60

Ladle the hot sauce over the serving platter.

Ranchero sauce · step 37

⏱ 20s

ResultSauced platter

58 of 60

Set the chillies on the sauce.

Fried chiles rellenos · step 55

⏱ 30s

ResultChiles on sauce

59 of 60

Lay the coriander on the board.

Coriander leaves · 30 g

⏱ 5s

ResultCoriander leaves

60 of 60

Chop it roughly.

Coriander leaves · step 59

⏱ 30s

ResultRoughly chopped coriander

Total Time57 min

#	Product	Action
1	—	Heat the grill to high.⏱ 5 min
2	8 piece	Lay the poblano chillies on the grill tray.⏱ 20sResultPoblano chillies
3	—	Slide the tray under the grill, about 8 cm from the heat.⏱ 10sResultPoblano chillies
4	—	Grill for about 10 minutes, turning with the tongs, until blackened and blistered all over.⏱ 10 minResultCharred poblanos
5	—	Using oven gloves, take the tray out.⏱ 10sResultCharred poblanos
6	Charred poblanosstep 5	Put the chillies in the large bowl.⏱ 20sResultCharred poblanos
7	—	Cover the bowl with cling film.⏱ 10s
8	—	Leave them to steam for 10 minutes, which loosens the skins.⏱ 10 minResultSteamed poblanos
9	—	Uncover and rub off the blackened skins with your fingers, without rinsing.⏱ 5 minResultPeeled poblanos
10	Peeled poblanosstep 9	Lay them on the tray.⏱ 15sResultPeeled poblanos
11	—	Cut a slit down one side of each, from just below the stem to 1 cm from the tip, and pull out the seed pod, leaving the stem on.⏱ 4 minResultSeeded poblanos
12	400 g	Put the Oaxaca cheese in the small bowl.⏱ 5sResultOaxaca cheese
13	—	Pull it apart into 8 thick strips.⏱ 2 minResultCheese strips
14	Cheese stripsstep 13	Push a strip into each chilli and press the slit closed around it.⏱ 3 minResultStuffed poblanosused in step 39
15	1 piece	Lay the onion on the chopping board.⏱ 5sResultWhite onion
16	White onionstep 15	Cut it in half through the root and peel off the skin.⏱ 30sResultHalved white onion
17	Halved white onionstep 16	Cut it into chunks.⏱ 1 min 30sResultChopped onion
18	Chopped onionstep 17	Put the onion in the blender.⏱ 5sResultChopped onion
19	600 g	Lay the tomatoes on the board.⏱ 10sResultRipe tomatoes
20	Ripe tomatoesstep 19	Cut out the cores and chop them roughly.⏱ 1 min 30sResultRoughly chopped tomatoes
21	Roughly chopped tomatoesstep 20	Put them in the blender.⏱ 10sResultOnion and tomato
22	3 clove	Lay the garlic on the board.⏱ 5sResultGarlic clove
23	Garlic clovestep 22	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
24	Peeled garlic clovesstep 23	Add them to the blender.⏱ 5sResultTomato, onion and garlic
25	1 piece	Lay the jalapeño on the board.⏱ 5sResultJalapeño chilli
26	Jalapeño chillistep 25	Trim the stem and chop it roughly.⏱ 20sResultChopped jalapeño
27	Chopped jalapeñostep 26	Add it to the blender.⏱ 5sResultSauce vegetables
28	200 ml	Pour in the stock.⏱ 10sResultVegetables and stock
29	—	Blend until smooth.⏱ 1 minResultTomato puréeused in step 32
30	15 ml	Pour 15 ml of the oil into the medium saucepan.⏱ 5sResultSunflower oil
31	—	Heat over a medium-high heat.⏱ 1 minResultHot oil
32	Tomato puréestep 29	Pour in the purée carefully; it will splutter.⏱ 20sResultSizzling tomato sauce
33	1 tsp	Add the oregano.⏱ 5sResultSauce with oregano
34	0.5 tsp	Add the cumin.⏱ 5sResultSauce with cumin
35	1 tsp	Add the salt.⏱ 5sResultSalted sauce
36	0.25 tsp	Add the pepper.⏱ 5sResultSeasoned sauce
37	—	Simmer for about 15 minutes, stirring now and then, until slightly thickened; keep it warm on a low heat.⏱ 15 minResultRanchero sauceused in step 57
38	80 g	Spread the flour on the plate.⏱ 5sResultPlain flour
39	Stuffed poblanosstep 14	Lay the stuffed chillies in the flour.⏱ 20sResultPoblanos in flour
40	—	Turn them until coated all over and tap off the excess.⏱ 1 minResultFloured poblanosused in step 46
41	4 piece	Put the egg whites in the large mixing bowl.⏱ 10sResultEgg white
42	—	Whisk with the hand mixer until they hold stiff peaks.⏱ 2 min 30sResultEgg white mixture
43	4 piece	Add the yolks one at a time, whisking briefly after each, just until combined.⏱ 1 minResultEgg batter
44	1,000 ml	Pour 1 litre of the oil into the large deep frying pan; it should come no more than halfway up.⏱ 20sResultSunflower oil
45	—	Heat over a medium-high heat until it reads 180 °C.⏱ 8 minResultHot frying oil
46	Floured poblanosstep 40	Dip 4 of the chillies in the batter, holding them by the stem.⏱ 20sResultRemaining floured poblanos
47	Remaining floured poblanosstep 46	Lay them gently in the oil, slit side down.⏱ 30sResultRemaining egg batterused in step 50
48	—	Fry for about 3 minutes, spooning oil over and turning once with the slotted spoon, until puffed and golden.⏱ 3 minResultFirst fried chillies
49	First fried chilliesstep 48	Lift onto the wire rack.⏱ 20sResultFirst fried chilliesused in step 52
50	Remaining egg batterstep 47	Dip the other 4 chillies in the batter.⏱ 20sResultSecond chillies in batterused in step 52
51	Second chillies in batterstep 50	Throw away the leftover flour.⏱ 5s
52	First fried chilliesstep 49	Lay them in the oil, slit side down.⏱ 30sResultLeftover egg batter
52	Second chillies in batterstep 50
53	Leftover egg batterstep 52	Throw away the leftover batter.⏱ 5s
54	—	Fry them the same way.⏱ 3 minResultSecond fried chillies
55	Second fried chilliesstep 54	Lift onto the rack and turn off the heat.⏱ 20sResultFried chiles rellenosused in step 58
56	Fried chiles rellenosstep 55	Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.⏱ 10s
57	Ranchero saucestep 37	Ladle the hot sauce over the serving platter.⏱ 20sResultSauced platter
58	Fried chiles rellenosstep 55	Set the chillies on the sauce.⏱ 30sResultChiles on sauce
59	30 g	Lay the coriander on the board.⏱ 5sResultCoriander leaves
60	Coriander leavesstep 59	Chop it roughly.⏱ 30sResultRoughly chopped coriander
Total Time		57 min

Serving

Scatter it over and serve straight away.

Nutrition

per serving

Estimated · pre-cooking · 88% ingredients covered

Nutrient	Per serving
	952kcal
	38g
	76g
	32g
	29g
	7g
	3g
	1,611mg

Ingredients0/16

Tools0/24

Recipe

Chiles Rellenos

Charred poblano chillies stuffed with melting Oaxaca cheese, fried in a light egg batter and served on a warm tomato and jalapeño sauce. Serves 4.

What you’ll doYou will char the poblanos under the grill, steam and peel them, then slit them, pull out the seeds and stuff each with a strip of Oaxaca cheese. Blend tomatoes, onion, garlic, jalapeño and stock and simmer the purée with oregano and cumin into a sauce. Flour the chillies, dip them in a batter of whisked egg whites and yolks, and fry them in two batches at 180 °C until puffed and golden, then serve them on the sauce with coriander.

Serves4

Total57 min

LevelMedium

Ingredients

Poblano chillies8 piece
Oaxaca cheese400 g
White onion1 piece
Ripe tomatoes600 g
Garlic clove3 clove
Jalapeño chilli1 piece
Chicken stock200 ml
Sunflower oil1,015 ml
Dried oregano1 tsp
Ground cumin0.5 tsp
Fine salt1 tsp
Ground black pepper0.25 tsp
Plain flour80 g
Egg white4 piece
Egg yolks4 piece
Coriander leaves30 g

Tools

Grill or broilerTongsGrill trayLarge serving platterSmall bowlLarge mixing bowlChef's knifeWire rackLarge bowlCling filmSlotted spoonWhiskWooden spoonHand mixerParing knifeLarge deep frying panBlenderCooking thermometerTrayLadlePlateMedium saucepanOven gloveChopping boardGrill broiler

Method

Heat the grill to high.

5 minGrill broiler

Lay the poblano chillies on the grill tray.

20sGrill trayPoblano chillies · 8 piece

Slide the tray under the grill, about 8 cm from the heat.

10sGrill tray, Grill broiler, Oven glove

Grill for about 10 minutes, turning with the tongs, until blackened and blistered all over.

10 minGrill tray, Tongs

Using oven gloves, take the tray out.

10sGrill tray, Grill broiler, Oven glove

Put the chillies in the large bowl.

20sLarge bowl, TongsCharred poblanos · step 5

Cover the bowl with cling film.

10sLarge bowl, Cling film

Leave them to steam for 10 minutes, which loosens the skins.

10 minLarge bowl

Uncover and rub off the blackened skins with your fingers, without rinsing.

5 minLarge bowl, Cling film

Lay them on the tray.

15sTrayPeeled poblanos · step 9

Cut a slit down one side of each, from just below the stem to 1 cm from the tip, and pull out the seed pod, leaving the stem on.

4 minTray, Paring knife

Put the Oaxaca cheese in the small bowl.

5sSmall bowlOaxaca cheese · 400 g

Pull it apart into 8 thick strips.

2 minSmall bowl

Push a strip into each chilli and press the slit closed around it.

Result · Stuffed poblanos · used in step 39

3 minTrayCheese strips · step 13

Lay the onion on the chopping board.

5sChopping boardWhite onion · 1 piece

Cut it in half through the root and peel off the skin.

30sChopping board, Chefs knifeWhite onion · step 15

Cut it into chunks.

1 min 30sChopping board, Chefs knifeHalved white onion · step 16

Put the onion in the blender.

5sBlenderChopped onion · step 17

Lay the tomatoes on the board.

10sChopping boardRipe tomatoes · 600 g

Cut out the cores and chop them roughly.

1 min 30sChopping board, Chefs knifeRipe tomatoes · step 19

Put them in the blender.

10sBlenderRoughly chopped tomatoes · step 20

Lay the garlic on the board.

5sChopping boardGarlic clove · 3 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 22

Add them to the blender.

5sBlenderPeeled garlic cloves · step 23

Lay the jalapeño on the board.

5sChopping boardJalapeño chilli · 1 piece

Trim the stem and chop it roughly.

20sChopping board, Chefs knifeJalapeño chilli · step 25

Add it to the blender.

5sBlenderChopped jalapeño · step 26

Pour in the stock.

10sBlenderChicken stock · 200 ml

Blend until smooth.

Result · Tomato purée · used in step 32

1 minBlender

Pour 15 ml of the oil into the medium saucepan.

5sMedium saucepanSunflower oil · 15 ml

Heat over a medium-high heat.

1 minMedium saucepan

Pour in the purée carefully; it will splutter.

20sMedium saucepanTomato purée · step 29

Add the oregano.

5sMedium saucepanDried oregano · 1 tsp

Add the cumin.

5sMedium saucepanGround cumin · 0.5 tsp

Add the salt.

5sMedium saucepanFine salt · 1 tsp

Add the pepper.

5sMedium saucepanGround black pepper · 0.25 tsp

Simmer for about 15 minutes, stirring now and then, until slightly thickened; keep it warm on a low heat.

Result · Ranchero sauce · used in step 57

15 minMedium saucepan, Wooden spoon

Spread the flour on the plate.

5sPlatePlain flour · 80 g

Lay the stuffed chillies in the flour.

20sPlateStuffed poblanos · step 14

Turn them until coated all over and tap off the excess.

Result · Floured poblanos · used in step 46

1 minPlate

Put the egg whites in the large mixing bowl.

10sLarge mixing bowlEgg white · 4 piece

Whisk with the hand mixer until they hold stiff peaks.

2 min 30sLarge mixing bowl, Whisk

Add the yolks one at a time, whisking briefly after each, just until combined.

1 minLarge mixing bowl, Hand mixerEgg yolks · 4 piece

Pour 1 litre of the oil into the large deep frying pan; it should come no more than halfway up.

20sLarge deep frying panSunflower oil · 1,000 ml

Heat over a medium-high heat until it reads 180 °C.

8 minLarge deep frying pan

Dip 4 of the chillies in the batter, holding them by the stem.

20sLarge mixing bowlFloured poblanos · step 40

Lay them gently in the oil, slit side down.

Result · Remaining egg batter · used in step 50

30sLarge deep frying panRemaining floured poblanos · step 46

Fry for about 3 minutes, spooning oil over and turning once with the slotted spoon, until puffed and golden.

3 minLarge deep frying pan, Slotted spoon

Lift onto the wire rack.

Result · First fried chillies · used in step 52

20sWire rack, Slotted spoonFirst fried chillies · step 48

Dip the other 4 chillies in the batter.

Result · Second chillies in batter · used in step 52

20sLarge mixing bowlRemaining egg batter · step 47

Throw away the leftover flour.

5sPlateSecond chillies in batter · step 50

Lay them in the oil, slit side down.

30sLarge deep frying panFirst fried chillies · step 49Second chillies in batter · step 50

Throw away the leftover batter.

5sLarge mixing bowlLeftover egg batter · step 52

Fry them the same way.

3 minLarge deep frying pan, Slotted spoon

Lift onto the rack and turn off the heat.

Result · Fried chiles rellenos · used in step 58

20sWire rack, Slotted spoonSecond fried chillies · step 54

Set the oil aside off the heat; once it is completely cold, strain it for reuse or throw it away.

10sLarge deep frying panFried chiles rellenos · step 55

Ladle the hot sauce over the serving platter.

20sLarge serving platter, LadleRanchero sauce · step 37

Set the chillies on the sauce.

30sLarge serving platter, TongsFried chiles rellenos · step 55

Lay the coriander on the board.

5sChopping boardCoriander leaves · 30 g

Chop it roughly.

30sChopping board, Chefs knifeCoriander leaves · step 59

Scatter it over and serve straight away.

Result · Chiles Rellenos

10sLarge serving platterRoughly chopped coriander · step 60

Printed 6 October 2026