Easy Chile Rellenos
Learn how to make authentic homemade Chile Rellenos with roasted poblanos, melted cheese, and fresh tomato sauce. Easy vegetarian dinner recipe.
Ingredients
- 4 large poblano peppers
- 2 cups whole milk Mexican cheese blend, shredded
- 6 large eggs, separated
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 2 cups vegetable broth
- 1/2 teaspoon sugar
- Pinch of cayenne pepper (optional)
Instructions
- 1
Roast the poblano peppers directly over a gas flame or under the broiler until the skin blackens and blisters all over, turning occasionally with tongs for about 8-10 minutes.
- 2
Transfer the charred peppers to a plastic bag and seal it for 5 minutes to steam, which makes peeling easier.
- 3
Peel away the blackened skin under cool running water, then carefully slit open each pepper lengthwise and remove the seeds while keeping the pepper intact.
- 4
Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat, then sauté the diced onion until translucent, about 4 minutes.
- 5
Add the minced garlic to the pan and cook until fragrant, stirring constantly for about 1 minute.
- 6
Pour in the crushed tomatoes, vegetable broth, oregano, cumin, sugar, salt, and black pepper, then simmer uncovered for 15 minutes to allow flavors to meld.
- 7
Stir in the fresh cilantro and lime juice, then taste and adjust seasonings as needed.
- 8
While the sauce simmers, fill each roasted poblano pepper generously with shredded cheese, using about 1/4 cup per pepper.
- 9
Beat the egg whites in a clean mixing bowl with an electric mixer until stiff peaks form, about 3-4 minutes.
- 10
In a separate bowl, whisk the egg yolks until pale and creamy, then gently fold the yolks into the whites using a spatula until just combined.
- 11
Lightly dust each stuffed pepper with flour on all sides to help the egg coating adhere properly.
- 12
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
- 13
Carefully dip each flour-coated pepper into the egg mixture to coat completely, then place in the hot oil and fry until golden brown on all sides, about 3-4 minutes per side.
- 14
Pour the warm tomato sauce into a serving dish or individual plates, then place the fried chiles rellenos on top of the sauce.
- 15
Garnish with additional fresh cilantro and serve immediately while the peppers are warm and the sauce is hot.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Whole milk cheese blend | Low-fat Mexican cheese blend or queso fresco | Reduces saturated fat and calories while maintaining authentic flavor and calcium content |
| Canned crushed tomatoes | 4 fresh medium tomatoes, blanched and blended, plus 1/2 cup tomato paste | Eliminates added sodium and provides fresher taste with more antioxidants and fiber |
| All-purpose flour coating | Finely ground cornmeal or masa harina mixed with 2 tablespoons nutritional yeast | Adds corn nutrients and umami depth while reducing gluten and providing better blood sugar balance |
| Olive oil for frying (2 tablespoons) | Avocado oil or reduce to 1 tablespoon and bake at 375°F for 20 minutes instead | Reduces total fat content and cooking calories while maintaining crispy exterior through baking |
| Vegetable broth | Homemade vegetable broth made from vegetable scraps and herbs | Controls sodium content completely and increases mineral bioavailability for better gut health |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 428 |
| Total Fat | 26g |
| Saturated Fat | 9g |
| Cholesterol | 235mg |
| Sodium | 625mg |
| Carbohydrates | 30g |
| Fiber | 5g |
| Sugar | 5g |
| Protein | 21g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
