Classic Chiles Rellenos Recipe

What are chiles rellenos?

Chiles rellenos are a traditional Mexican dish that originated in Puebla, Mexico, and the name translates to "stuffed chiles." The peppers typically used are long, flat, and mild, making them easy to stuff and seal for frying. In Mexico, poblano peppers are commonly used, named after their city of origin, while in regions like New Mexico, Hatch chiles are preferred. These peppers can be filled with a variety of ingredients, including beef, chicken, pork, corn, or cheese.

Interestingly, the exact origins of chiles rellenos are somewhat ambiguous, and despite being a beloved classic, they only gained widespread popularity in the 1930s. Today, chiles rellenos remain a favorite, with variations that may include Anaheim or pasilla chiles. One notable variation, chiles rellenos en nogada, is topped with a rich walnut sauce, demonstrating the many creative ways to reinvent even the most traditional dishes. However, one aspect remains constant: they must always be fried.

The ingredients needed for classic chiles rellenos

To begin, select a few broad, flat peppers. Poblano peppers are the easiest to handle, as they are both wide and mild in flavor. Alternatively, you can opt for Hatch, Anaheim, or pasilla chiles, which have a similar size and taste. For stuffing these peppers, you'll require a generous amount of meltable cheese. Queso Oaxaca is the most popular choice due to its rich, creamy consistency, but you can also use cheddar, Monterey Jack, fontina, Chihuahua, or Asadero cheese. Additionally, you'll need canola oil for frying, along with eggs and flour for the batter, and guajillo chiles, tomatoes, onion, garlic, and salt for the salsa.

Step 1: Add the guajillo chiles to a pot

To prepare the guajillo chile sauce, place guajillo chiles in a saucepan and pour in enough water to cover them.

Step 2: Boil the chiles

Cook the chiles until they are tender, approximately 10 minutes.

Step 3: Add the salsa ingredients to a blender

Place boiled guajillo chiles, tomatoes, garlic, onion, 1 teaspoon of salt, and ½ cup of the water from boiling into a blender.

Step 4: Blend the salsa

Puree until creamy, then set the sauce aside.

Step 5: Prepare the broiler

Preheat the broiler to high and position a rack 5 inches below it.

Step 6: Prep the peppers

Make a small T-shaped cut in each poblano pepper and take out as many seeds and ribs as you can.

Step 7: Place them on a tray

Arrange the peppers on a baking tray lined with foil.

Step 8: Broil until charred

Broil for 4-5 minutes, then turn over and broil for an additional 4-5 minutes until lightly charred.

Step 9: Steam the peppers

Move the peppers to a bowl and seal it tightly with plastic wrap to allow them to steam.

Step 10: Peel the peppers

After 5 minutes, take off the plastic and carefully scrape off as much of the skin as you can.

Step 11: Add oil to a skillet

Pour oil into a deep cast iron skillet and heat it over medium heat.

Step 12: Whip the egg whites

As the oil heats, prepare the batter. In a spacious bowl, beat the egg whites until they are airy and fluffy.

Step 13: Add egg yolks

As you whip, gradually add the yolks one by one, mixing until smooth.

Step 14: Mix the flour with salt

Mix the flour and 1 teaspoon of salt in a shallow dish.

Step 15: Stuff the peppers with cheese

Fill the poblano peppers with cheese through the small opening created in step 6.

Step 16: Seal with toothpicks

Secure the peppers shut with toothpicks.

Step 17: Dredge the peppers in flour

Coat the peppers thoroughly in the flour and salt mixture.

Step 18: Coat them in the egg mixture

Dip the flour-coated peppers into the egg batter, ensuring they are fully covered.

Step 19: Fry the peppers

Incorporate the peppers into the heated oil and cook until they turn golden brown, using additional batter to cover any exposed areas.

Step 20: Drain on paper towels

Move the fried chiles rellenos to a tray lined with paper towels to absorb excess oil.

Step 21: Serve with guajillo sauce

To serve, pour the guajillo sauce into a shallow bowl and gently place the fried chiles rellenos into the sauce.

Why is the batter sliding off my chiles rellenos?

Chiles rellenos present a bit more of a challenge than typical fried foods due to their more fragile crust compared to standard buttermilk and beer batters. Instead of a thick, creamy coating, chiles rellenos are enveloped in airy, light egg whites that can easily break apart when immersed in oil. If your batter starts to slide off as soon as you begin frying, it’s likely that the oil isn’t hot enough. Allow the oil to heat for a few more minutes, increasing the flame if necessary, until the batter starts to brown shortly after being added to the pan. This will help keep the egg from slipping off the chile right away.

Given the delicate nature of the batter, it’s common for some to come off during frying. Fortunately, this can be remedied. Keep some extra batter on hand and use a small spatula to fill in any areas that come loose while frying. Once you’ve patched it up, flip the chile back into the oil to re-fry the exposed batter. It’s also worth mentioning that the batter is light and airy, often retaining a slightly soggy texture even after draining. While it shouldn’t be wet, chiles rellenos won’t have the same dense and crunchy feel as traditional fish and chips. As long as the chiles are a golden brown, they’ll be just right.

Can I make chiles rellenos in advance?

Unlike many fried dishes, traditional chiles rellenos are often prepared ahead of time and can sometimes be found in markets or street vendors, ready to be reheated at home. Since the batter is designed to be relatively soft, reheating the peppers doesn’t significantly compromise their quality. To prepare them, follow the complete recipe, frying and draining the finished peppers. Allow the chiles rellenos to cool on paper towels, then place them in airtight containers in the refrigerator for 3-4 days, keeping them separate from any sauce or salsa.

To reheat, place the chiles rellenos on a wire rack set on a baking sheet in the oven until they are warm and crispy, or use a toaster oven until heated through. Be careful not to overbake, as this can cause the cheese to ooze out of the chile. The salsa can also be prepared in advance, whether you plan to serve the chiles fresh or as leftovers. It is usually served at room temperature, so store it in the refrigerator and allow it to come to room temperature before serving. If you prefer, you can warm the salsa in the microwave or by simmering it on the stove.

Are chiles rellenos gluten-free or vegan?

This chiles rellenos recipe is not vegan or gluten-free because it contains cheese in the peppers and is coated with egg and flour. However, you can easily make some substitutions to accommodate different dietary needs. "Making chiles rellenos gluten-free is quite simple — just replace the all-purpose flour with a gluten-free alternative," McGlinn notes. "The easiest option is to use a 1-to-1 gluten-free flour blend, but white rice flour works well too, as it reacts similarly when fried."

Transforming the dish into a vegan version is a bit more challenging, but still achievable. "For vegan chiles rellenos, the best filling is vegan cheese. You can also incorporate corn, vegan chorizo, or beans for added substance," McGlinn advises. The batter requires more attention since you'll need to eliminate the eggs and replace them with a liquid. McGlinn recommends using sparkling water or oat milk. "Start with about ½ cup of liquid and gradually add more until the batter reaches a consistency similar to yogurt or slightly thinner," she explains. After that, you can proceed with the recipe as usual.

What can I serve with chiles rellenos?

Given that chiles rellenos are a quintessential Mexican dish, it’s only natural to pair them with other beloved Mexican favorites. "If you intend to serve these as a main dish, consider starting with appetizers like guacamole, taquitos, tamales, elote (or elote dip!), or seared shrimp," suggests McGlinn. A hearty guacamole served with tortilla chips makes for an excellent starter or side; the creamy, cool, and fresh flavors of the guacamole complement the rich, fried chiles perfectly. If avocados aren’t your preference but you enjoy dips, a classic five-ingredient pico de gallo is a quick and easy recipe that will tantalize your taste buds without complicating your cooking process.

Alternatively, you could serve the chiles rellenos as a side dish, especially if you’re planning to feature a meatier main course. McGlinn notes, "These also work wonderfully as side dishes to heartier mains like tequila shrimp, sizzling beef fajitas, tostadas (I particularly enjoy short rib tostadas), or Mexican beef stew." And of course, nothing pairs better with Mexican cuisine than a perfectly crafted margarita, offering a zesty and refreshing sip alongside the fried entrée.