Cooking Chiles Rellenos

Featuring Chef Daniela

Daniela is a recent CSU graduate. She completed two Bachelor of Arts in Journalism and Media Communications, and Spanish with a double major in International Studies. Her father learned how to make chiles rellenos with his family in the state of Michoacán, México, and later taught her as a child.

What are Chiles Rellenos?

Chiles rellenos translated to english are stuffed peppers. It is a traditional Mexican dish, but prepared differently depending on the Mexican state in which it is being prepared. It is a roasted poblano pepper stuffed with either cheese, meat or vegetables and fried with an egg coating. In several states it is served in a tomato salsa, and in others flour is added after placing it in egg.

Ingredients to Gather Ahead of Time*

• 2 medium-sized poblano peppers
• 2 eggs
• 1/2 cup of oil
• stuffing: cooked ground beef, cheese or veggies

*this recipe is for one serving

Equipment Needed

• two bowls
• hand mixer or whisk
• two large pans
• plastic bag
• fork
• plate
• spatula

Directions for Chiles Rellenos

1. Roast the poblano peppers on a hot pan.
2. Separate egg yolk and egg white.
3. Mix egg yolk until there are semi-stiff peaks.
4. Flip poblano peppers to roast each side until they are brown and wrinkly.
5. Mix in egg yolk and beat for no more than one minute.
6. Put egg mixture in fridge to cool and stay fluffy.
7. Seal the poblano peppers in a plastic bag for 15 minutes to cool and steam.
8. Peel off the toasted parts of the poblano pepper as they are bitter. Take caution not to rip the pepper.
9. Open poblano pepper on one side and wash out all the seeds.
10. Heat 1/2 cup of oil on a pan over medium-high heat.
11. Fill the poblano peppers with cooked ground beef, cheese or veggies – make sure the pepper can still close or use a toothpick to keep it closed while cooking.
12. Pick up pepper and place in the egg mixture to coat the poblano pepper.
13. Carefully place the pepper into a pan of oil.
14. Use a spatula to evenly wrap the poblano pepper in fried egg.
15. Flip after 1-2 minutes; the chiles rellenos should now be a golden brown – be careful not to let stuffing fall out as you flip.
16. Take the poblano peppers out and put them on a plate with a napkin.
17. OPTIONAL: pat with a napkin to take off excess oil.
18. Serve with Mexican red rice and beans (some like to top theirs with salsa but this is optional). See additional recipes for those below.
19. Enjoy!