Chiles Rellenos – Mexico

Rellenos with spicy tomato sauce
Nutrition Information
  • Serving size: 100g
  • Calories: 156 kcal
  • Fat: 14g
  • Saturated fat: 3.3g
  • Carbohydrates: 3.4g
  • Sugar: 2.3g
  • Sodium: 0.52g
  • Fiber: 0.5g
  • Protein: 4.6g
Recipe type: Stuffed Chillies
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
In this great recipe, Poblano chillies are stuffed with cheese and coated in an egg-rich batter. They are then fried until crispy and served with a tomato sauce that has been made spicy by adding Jalopenos and chilli powder. A fantastic gluten-free and vegetarian dish that is an excellent showcase of just how good Mexican cooking is. Buen provecho !
For the sauce
  • White onion - 1 medium (sliced)
  • Garlic cloves - 2 (finely chopped)
  • Olive oil - 1 tablespoon
  • Red Chilli powder – 1 teaspoon (optional
  • Jalapeno chilli – 1 sliced
  • Fresh Tomatoes – 2 large (chopped)
  • Chicken stock – 1 cup
  • Freshly ground black pepper - ½ teaspoon
  • Corn flour – 1 tablespoon
  • Water
  • Fresh coriander (Cilantro) – one tablespoon
For the Rellenos
  • Poblano chillies – 4 medium
  • Cheese (Gouda / Monterey Jack) - 200g (grated )
  • Eggs – 2 large
  • Vegetable oil – 300 ml
  1. Make the sauce first and keep warm
Spicy Tomato sauce
  1. Heat the oil in a saucepan to medium heat
  2. Add onion, garlic, and Jalapeno. Sauté until the onions are translucent
  3. Add chilli powder (if using) – stir for one minute
  4. Add chopped tomatoes. Allow to fry gently for 8 to 10 minutes
  5. Add chicken stock and pepper. Stir.
  6. Add water to cornflour until it becomes a paste the consistency of cream
  7. Making sure that the sauce is simmering, add the cornflour paste
  8. Stir until sauce is thickened.
  9. Add Cilantro. Stir
  10. Turn down the heat. Keep warm
  1. Chargrill the Poblanos on an open flame until skin is blacked
  2. Place in a glass bowl and cover with cling film for 5 minutes
  3. Remove the cling film. (The covering of the chillies in the bowl allows them to sweat and will make it easier to remove the skin)
  4. Peel off skin and remove stalks of Poblanos
  5. Slit one side to reveal the white membrane and seeds. Remove
  6. Fill the cavity with cheese and close by fitting two slit sides together. Keep warm
  7. Separate whites from yolks of eggs
  8. Whip egg whites until stiff
  9. Mix egg yolks together until combined
  10. Gently fold egg yolk mixture into egg whites until combined
  11. Heat oil to frying temperature (approx. 190 ° C / 375 ° F)
  12. Coat Jalapenos in the egg white/ yolk batter
  13. Fry coated chillies until the batter has turned light brown/ yellow
  14. Remove from oil and drain on paper towels.
  15. Serve immediately with spicy tomato sauce.
Note: Whilst best being served straight away, the Rellenos will keep in a warm oven for 30 to 40 minutes.
If you are unable to find Poblano chillies Romano peppers or Jalopenos can used. ( the flavour won't be as good though) Remember to reduce cheese quantity specified for Poblanos if using smaller chilies.

This recipe yields 4 portions

Image credit Jeffreyw/ CC BY 2.0 / via Flikr

Keywords: Rellenos wirh spicy tomato sauce