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
- two bowls
- hand mixer or whisk
- two large pans
- plastic bag
Directions for Chiles Rellenos
- Roast the poblano peppers on a hot pan.
- Separate egg yolk and egg white.
- Mix egg yolk until there are semi-stiff peaks.
- Flip poblano peppers to roast each side until they are brown and wrinkly.
- Mix in egg yolk and beat for no more than one minute.
- Put egg mixture in fridge to cool and stay fluffy.
- Seal the poblano peppers in a plastic bag for 15 minutes to cool and steam.
- Peel off the toasted parts of the poblano pepper as they are bitter. Take caution not to rip the pepper.
- Open poblano pepper on one side and wash out all the seeds.
- Heat 1/2 cup of oil on a pan over medium-high heat.
- 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.
- Pick up pepper and place in the egg mixture to coat the poblano pepper.
- Carefully place the pepper into a pan of oil.
- Use a spatula to evenly wrap the poblano pepper in fried egg.
- 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.
- Take the poblano peppers out and put them on a plate with a napkin.
- OPTIONAL: pat with a napkin to take off excess oil.
- Serve with Mexican red rice and beans (some like to top theirs with salsa but this is optional). See additional recipes for those below.
6 tomatillos, 2 jalapeños, 1/2 onion, 2 garlic cloves and water for boiling - wash and remove stems, boil until soft, then remove water and blend with onion and garlic
1 lb of ground beef cooked with salt, paprika, cayenne pepper, onion powder, garlic powder, and cumin to taste (optional: add in carrots, peas & potatoes)
2 roma tomatoes, 1/2 onion, 2 garlic cloves, 1 cup rice, chicken or vegetable broth - toast raw rice, then blend tomatoes, onion, garlic, and broth, and pour into rice; simmer till rice is soft
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Watch video and view recipe on the page!