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delicious stuffed chili peppers

Chiles Rellenos

These authentic chiles rellenos feature pickled jalapeños stuffed with melty cheese and coated in a light, crispy egg batter. Topped with a homemade tomato sauce infused with sautéed onions, garlic, and oregano, this traditional Mexican dish offers the perfect balance of textures and flavors in every bite.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 peppers
Course: Main Course
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 tablespoons water
  • 1 teaspoon oregano
  • 2 garlic cloves minced
  • 1 small onion minced (about 1/4 cup)
  • 1/4 teaspoon salt divided
  • 4 pickled jalapeño peppers
  • 2 large eggs separated
  • 4 pieces cheese about 1/4 inch wide and thick, 2 inches long (Oaxaca, Monterey Jack, or queso fresco work well)
  • vegetable oil for frying
  • 1 (8 ounce) can tomato sauce

Equipment

  • Heavy frying pan
  • Small saucepan
  • Mixing bowls

Method
 

  1. Melt butter in a small saucepan over medium heat. Add minced onion, garlic, and oregano. Sauté for about 5 minutes until fragrant and softened.
  2. Add tomato sauce and 1/8 teaspoon salt to the saucepan. Reduce heat to low and let simmer gently, stirring occasionally while preparing the peppers.
  3. Separate eggs, placing whites and yolks in different bowls. Beat the egg whites until fairly stiff.
  4. In the bowl with yolks, mix in flour, water, and remaining 1/8 teaspoon salt. Beat until flour is completely incorporated.
  5. Gently fold the stiff egg whites into the yolk mixture, maintaining as much air as possible.
  6. Prepare jalapeños by cutting off the stem ends, removing seeds, and rinsing under cold water.
  7. Stuff each pepper with a piece of cheese.
  8. Heat vegetable oil in a large, heavy frying pan over medium-high heat.
  9. When oil is hot, spoon four mounds of egg mixture into the pan. Place a stuffed jalapeño in the center of each mound, covering it with more egg mixture.
  10. Fry for 3-4 minutes until bottoms are lightly browned, then flip gently to brown the other side. The insides will remain slightly soft.
  11. Serve immediately with warm tomato sauce spooned over the top.

Notes

For best results, make sure your egg whites are beaten until stiff but not dry - this creates the perfect puffy coating. If pickled jalapeños are too spicy, poblano peppers make an excellent milder substitute - just char and peel them first. These chiles rellenos pair beautifully with Mexican rice, refried beans, and slices of fresh avocado and orange for a complete meal.
Leftovers can be refrigerated for up to 2 days, though the texture is best when freshly made. Reheat in a 350°F oven for about 10 minutes to help restore some crispness.