Chili Rellenos(Stuffed Hot Peppers)
Stuffed poblano peppers filled with cheese, coated in egg batter, then fried until golden, served with a flavorful tomato and chili sauce. Perfect for flavorful, spicy meals.
Ingredients
Instructions
- Wash and dry the poblano peppers.
- Coat the peppers lightly with vegetable oil.
- Fry the peppers on a flat griddle over the stove, turning constantly until the skin appears dark and peeling off, or broil in the oven at 350°F, turning constantly.
- Remove the peppers from the griddle and place them in a medium-sized paper bag for 10 minutes to loosen the skin.
- Carefully peel off the skin of each pepper, using gloves if necessary.
- Make a 2-inch slit in each pepper and stuff with half a slice of cheese or other filling.
- Beat the egg whites until soft peaks form, then fold in the beaten egg yolks carefully.
- Roll each stuffed pepper in flour, then dip into the egg white mixture.
- Fry the coated peppers in hot oil until the egg batter is set and golden.
- Peel the tomatoes, then blend them in a blender with the chiles and broth to make the sauce.
- Serve the fried peppers topped with the tomato and chili sauce.
Tips & Substitutions
For a smoky flavor, consider roasting the poblano peppers over an open flame. If you can't find Chihuahua cheese, Monterey Jack is a great substitute. Make sure to beat the egg whites until stiff peaks form for a fluffier texture. If you prefer a milder flavor, deseed the Serrano chilies before blending them into the sauce.
Serving Suggestions
Chili rellenos are delicious on their own, but you can elevate the dish by serving them with a side of rice or beans. A fresh salad or guacamole pairs beautifully with this recipe. For a complete meal, consider serving them alongside beef enchiladas casserole or classic Mexican burrito for a flavorful feast.
Storage & Reheating
Leftover chili rellenos can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15-20 minutes until heated through. Avoid microwaving as it can make the batter soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Rellenos(Stuffed Hot Peppers) contains roughly 325 calories, with 2g protein, 9g carbohydrates, and 32g fat. It is an excellent source of vitamin C (66% of the Daily Value) and vitamin A (65% of the Daily Value). Note that it is relatively high in sodium, at 479mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make chili rellenos ahead of time?
Yes, you can prepare the stuffed peppers and coat them in egg batter ahead of time. Store them in the refrigerator until you're ready to fry. This makes for a quicker meal, especially if you're entertaining guests.
What can I use if I can't find poblano peppers?
If poblano peppers are unavailable, you can use Anaheim peppers for a similar flavor and heat level. Alternatively, bell peppers can work, but they will be milder and sweeter.
Can I make a vegetarian version of chili rellenos?
Absolutely! You can fill the peppers with a mixture of sautéed vegetables, beans, or rice instead of cheese for a delicious vegetarian option. Just ensure the egg batter is still used for coating to maintain the traditional texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).