Chille Rellenos(Mexican Stuffed Peppers)
Flavorful Mexican stuffed poblano peppers filled with creamy cheese, savory onion, tomato, and optional beef, then breaded and fried for a crispy, smoky treat perfect for family dinners.
Ingredients
Instructions
- Heat a skillet over medium-high heat and cook the poblano peppers until their skins are charred all around; place them in a plastic bag to steam until the skins loosen.
- Remove the peppers from the bag, wipe off excess char, and slice a slit lengthwise to create a pocket.
- In a bowl mix shredded Asadero cheese (or mozzarella), diced onion, diced tomato, and cooked hamburger if using. Fill each pepper with the mixture and secure with toothpicks.
- Lightly dust the stuffed peppers with flour, then dip them into beaten eggs.
- Fry the peppers in the skillet over medium heat until the egg coating is set and golden brown on all sides.
Tips & Substitutions
For a smoky flavor, try roasting the peppers on an open flame. If you can't find Asadero cheese, mozzarella is a great substitute. If you prefer a meatier dish, use seasoned ground beef or turkey. Ensure the peppers are charred well for better skin removal. Consider adding spices like cumin or chili powder to the stuffing for extra flavor.
Serving Suggestions
Chille Rellenos can be served with a side of rice and black beans for a complete meal. They pair beautifully with Zucchini And Corn (Calabacitas Con Maiz) for a fresh contrast. Top with a homemade tomato sauce or salsa for added flavor. Garnish with fresh cilantro or sour cream for a delicious finish.
Storage & Reheating
Store leftover Chille Rellenos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until heated through. Avoid microwaving, as it may make the egg coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Chille Rellenos(Mexican Stuffed Peppers) contains roughly 327 calories, with 14g protein, 27g carbohydrates, and 17g fat. It is an excellent source of vitamin C (33% of the Daily Value) and protein (28% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 521mg per serving (23% 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 Chille Rellenos ahead of time?
Yes, you can prepare the stuffed peppers a day in advance. Just follow the instructions up until frying, then store them in the refrigerator. When ready to serve, fry them just before eating for the best texture.
What can I use if I don't have poblano peppers?
If poblano peppers aren’t available, you can use Anaheim peppers for a milder taste or jalapeños for a spicier kick. Just ensure they are large enough to stuff, and adjust cooking times as needed.
How do I make these vegetarian?
To make Chille Rellenos vegetarian, simply omit the hamburger and add more vegetables to the cheese mixture. Consider incorporating black beans, corn, or diced zucchini for added texture and flavor. This makes a delicious alternative that pairs well with other Mexican recipes.
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).