Chiles rellenos

Chiles rellenos

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  • 4 pasilla chiles
  • 1 pound queso fresco cheese
  • Toothpicks
  • 3 eggs
  • 1 tablespoon all-purpose flour
  • 1 cup oil

Tomato sauce

  • 4 medium Roma tomatoes halved
  • 1 cup water
  • 2 garlic cloves peeled and chopped
  • 1 tablespoon chicken broth powder
  • 1/4 cup oil
  • 1 teaspoon all-purpose flour
  • 1 tablespoon chopped oregano leaves


  • Rice and beans, for serving, if desired
  • Heat grill to medium.
  • Grill and char the chiles on both sides.
  • Once blackened put in a plastic bag for 10 minutes to sweat out any moisture.
  • Remove from the bag, slit them down the middle and remove the seeds.
  • Stuff the peppers with the queso fresco and use toothpicks to hold them together.
  • Separate the egg yolks from the whites.
  • Add the egg whites to a large bowl.
  • Reserve the egg yolks.
  • Beat the egg whites with an electric beater until the whites fluff up.
  • Add in the flour and the egg yolks and mix until completely incorporated.
  • Add the oil to a frying pan over medium heat.
  • Dip the stuffed peppers into the batter and fry until golden brown on both sides.
  • Remove from the oil to a serving platter.
  • Add the tomatoes and water to a small pot over medium heat.
  • Simmer the tomatoes until soft and stir in the garlic and chicken broth powder.
  • Add the 1/4 cup of oil to a frying pan, over low heat, and stir in the flour to make a roux mixture.
  • Cook the flour until browned, then add the tomato sauce.
  • Simmer for 5 minutes and then add the oregano.
  • Pour the tomato sauce over the cooked chile rellenos on the serving platter and serve.
  • If desired, serve with rice and beans.
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