Authentic Chiles Rellenos with Oaxaca Cheese
Few dishes represent the heart of Mexican home cooking like Chiles Rellenos. Roasted poblano peppers stuffed with creamy Oaxaca cheese, dipped in airy egg batter, and gently fried until golden — then finished with warm salsa. This timeless dish blends indigenous ingredients with generations of family tradition, bringing authentic sabor to your table.
Recipe Ingredients
- 6 Fresh Poblano Peppers or 27 oz Whole Poblano Peppers (canned)
- 1/2 lb Oaxaca Cheese
- 1/4 cup Flour
- 6 Eggs (separated)
- 2 cups Salsa Verde
- 2 cups Homestyle Mexican Salsa
- 1 cup Corn Oil
- Salt or Mexican Seasoning
Instructions
- Rinse the chiles thoroughly.
- Preheat oven to broil.
- Place chiles in a 9 x 14 baking dish on the top oven rack.
- Broil until skins blister, pop, and char. Turn carefully using a potholder.
- Once evenly charred, remove from oven.
- Wrap each chile in a moist paper towel or seal in a plastic bag to steam.
- After several minutes, peel skins once loosened.
- Cut a slit lengthwise and remove seeds and fibers. Stuff with Oaxaca cheese. Refrigerate if preparing ahead.
- Beat egg whites to stiff peaks.
- Heat oil in skillet until a drop of water sizzles.
- Beat egg yolks with 1 tablespoon flour and salt. Fold gently into egg whites.
- Lightly coat chiles in flour, dip in batter, and fry until golden brown. Drain on paper towels.
- Heat salsa and pour over plated Rellenos. Serve immediately.
The Tradition Behind Chiles Rellenos (click to expand)
Chiles Rellenos trace their roots to central Mexico, where poblano peppers have been cultivated for centuries. The dish reflects the blending of indigenous ingredients — maize and chile — with European influences like cheese and egg batter. Over generations, families perfected their own versions, passing down techniques for roasting, peeling, and frying to achieve that delicate golden crust.
Today, Chiles Rellenos remain a celebratory dish — served at family gatherings, fiestas, and Sunday meals — a true expression of Mexican culinary heritage.
Frequently Asked Questions (click to expand)
Can I use canned poblano peppers?
Yes. While fresh roasted poblanos offer deeper flavor, canned whole poblanos are a convenient and delicious alternative.
Why separate the eggs?
Beating egg whites creates a light, airy batter that gives Chiles Rellenos their signature fluffy coating.
Can I prepare them ahead of time?
You can roast and stuff the peppers in advance. Fry just before serving for best texture.
How to Make Chiles Rellenos
Video by Jauja Cocina Mexicana
