# Chile Rellenos

A delicious Mexican dish where poblano peppers are stuffed with queso fresco, coated in egg batter, fried, and then simmered in a flavorful tomato sauce.

- Servings: 6 servings
- Cuisine: Mexican
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 6 poblano peppers
- queso fresco
- flour
- 6 roma tomatoes
- 2 garlic cloves
- 0.5 jalapeño pepper
- 0.25 white onion
- 0.5 tsp oregano
- 1.33 tbsp chicken bouillon
- 2 cups water
- 6 eggs
- 1 tsp flour
- 1 pinch salt
- oil

## Instructions

1. Start by roasting the six poblano peppers until their skin is charred.
2. Place the roasted peppers in a resealable bag.
3. Take out the peppers and start peeling them to remove the charred skin.
4. Cut the peppers and remove all the seeds.
5. Slice the queso fresco into longer strips.
6. Stuff each poblano pepper with the sliced queso fresco.
7. Once all peppers are stuffed, sprinkle flour on both sides of each pepper.
8. To prepare the salsa, add six Roma tomatoes, two garlic cloves, half a jalapeño pepper, and a quarter of a white onion to a blender cup.
9. Add half a teaspoon of oregano, one tablespoon of chicken bouillon, and two cups of water to the blender.
10. Blend the salsa ingredients until smooth.
11. For the egg batter, separate the yolks from the egg whites of six eggs.
12. Using a stand mixer (or handheld mixer or by hand), whisk the egg whites on high speed until they are nice and fluffy, which took about three minutes in the video.
13. Add the egg yolks to the fluffy egg whites, along with one teaspoon of flour and a pinch of salt.
14. Continue mixing the egg batter on high speed for about two minutes until it's ready.
15. Set a pan on low-medium heat and add some oil.
16. Dip each floured, stuffed pepper into the egg batter, making sure it's fully coated.
17. Carefully place the battered pepper into the hot oil to fry.
18. Fry each pepper for about 30 seconds on each side until golden brown, then flip.
19. Once fried, take the peppers out and place them in a strainer to drain excess oil.
20. Now, start frying the salsa: set a clean pan on medium heat and add some oil.
21. Pour the blended salsa into the hot pan.
22. Stir the salsa around and add another teaspoon of chicken bouillon, or salt to taste.
23. Mix the salsa once more and wait for it to boil.
24. Once the salsa is boiling, add the fried chiles to the pan.
25. Lower the heat to low and let the chiles simmer for a couple of minutes in the salsa.
26. The chile rellenos are now ready to be served.

## Equipment

- pan
- blender
- stand mixer
- spatula
- plate
- strainer

## Tips

- You can use any type of melting cheese of your choice, such as Panela.
- It took about 3 minutes to make the egg whites fluffy.

## Source

- Original video: https://www.tiktok.com/t/ZP8BFQKS1/
- Recipe page: https://www.cliprecipe.com/recipe/8041f87c-9b3d-4476-9a9a-28063a50d8fe
- Extracted: 2025-08-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt