Chiles Rellenos
If you've got queso fresco or oaxaca cheese and ripe tomatoes, you're most of the way to this Mexican chicken: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for grill / broiler and frying pan / skillet. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
🔁 Unit converter
How to make it
- Char the poblanos directly over a flame or under a hot broiler, turning until the skins blister and blacken all over, then steam them in a covered bowl for 10 minutes.
- Peel off the charred skins, make a careful slit in each pepper, remove the seeds while keeping the stem intact, then stuff each with a generous baton of cheese and secure with a toothpick.
- For the sauce, blend the tomatoes, half the onion and the garlic until smooth, then fry the puree in a little oil and simmer with the stock for 10 minutes until thickened; season with salt.
- Separate the eggs and beat the whites to stiff peaks, then gently fold in the lightly beaten yolks and a pinch of salt to make a fluffy batter.
- Dust each stuffed poblano in flour, then coat fully in the egg batter so it clings in a thick, even layer.
- Heat the oil to about 180°C and fry the battered peppers, spooning oil over the tops, for 2 to 3 minutes per side until golden and puffed and the egg coating is fully cooked.
- Drain on paper towels, nestle the rellenos into the warm tomato sauce, and serve hot with rice.
You'll use: Grill / broiler · Frying pan / skillet · Saucepan · Blender · Steamer
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Chiles Rellenos
- Cajun spiced fish tacos Seafood
- Braised Beef Chilli Beef
- Chickpea Fajitas Vegetarian
- Stuffed Bell Peppers with Quinoa and Black Beans Vegetarian
Tips & common questions
How long does Chiles Rellenos take to make?
About 65 minutes from start to finish — an estimate based on the 7 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chiles Rellenos is an original Mexican recipe developed in-house by Consomee. Photo: Algunos Chiles rellenos.jpg by Koffermejia, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.