Traditional Chiles Rellenos Dinner

Name: Traditional Chiles Rellenos Dinner
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 4 large poblano peppers; 1 cup shredded cheese (cheddar or Monterey Jack); 1 cup cooked quinoa or rice; 1/2 cup black beans, drained and rinsed; 1/2 teaspoon cumin; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 eggs, separated; 1/2 cup all-purpose flour; Oil for frying; 2 cups diced tomatoes (canned or fresh); 1/2 onion, chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; Salt and pepper to taste; Fresh cilantro for garnish

Highlighted under: International Meal Recipes

Experience the authentic flavors of Mexican cuisine with this Traditional Chiles Rellenos Dinner, featuring stuffed poblano peppers and rich sauces.

Created by

Lena

Last updated on 2025-12-18T18:25:48.809Z

This Traditional Chiles Rellenos Dinner brings a taste of Mexico to your table. The combination of roasted poblano peppers, savory filling, and delicious sauces makes it a family favorite.

        Why You Will Love This Recipe
        The perfect blend of flavors in every bite
Vegetarian-friendly and hearty enough to satisfy meat lovers
A beautiful presentation that's perfect for gatherings

      

The Origins of Chiles Rellenos

Chiles Rellenos, which translates to 'stuffed chilies,' is a traditional Mexican dish that has roots in various regions of Mexico. Originally, it is believed to have been influenced by Spanish cuisine, where stuffed peppers became a staple. Over time, the dish evolved with the inclusion of local ingredients, making it a beloved comfort food in Mexican households.

The poblano pepper, known for its mild heat and rich flavor, is the star of this dish. Its versatility allows it to be paired with various fillings, from cheese to meats and grains. This adaptability is part of what has made Chiles Rellenos a celebrated dish in Mexican culture, often enjoyed during festive occasions and family gatherings.

Cooking Techniques for Perfect Chiles Rellenos

Mastering the art of making Chiles Rellenos requires a few essential cooking techniques. The first is roasting the poblano peppers, which enhances their flavor and makes peeling easier. Whether you choose to roast them over an open flame or in the oven, ensure they are charred evenly for the best results.

Another key technique is the frying process. Lightly coating the stuffed peppers in flour and then dipping them in a whipped egg mixture creates a light, crispy exterior. Frying them in hot oil until golden brown ensures that the insides are warm and melty, providing a delightful contrast in textures.

Serving Suggestions and Variations

Chiles Rellenos can be served in a variety of ways, making them a versatile dish for any occasion. For a complete meal, pair them with Mexican rice and refried beans. You can also serve them with a side of fresh salad to add a refreshing crunch.

If you're looking to switch things up, consider experimenting with different fillings. Adding ground meat or sautéed vegetables can provide new flavor profiles. For those who enjoy a bit of heat, incorporating diced jalapeños or hot sauce into the filling can elevate the dish and cater to spice lovers.

Ingredients

Gather all the ingredients before you start cooking.

For the Chiles Rellenos

4 large poblano peppers
1 cup shredded cheese (cheddar or Monterey Jack)
1 cup cooked quinoa or rice
1/2 cup black beans, drained and rinsed
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
2 eggs, separated
1/2 cup all-purpose flour
Oil for frying

For the Tomato Sauce

2 cups diced tomatoes (canned or fresh)
1/2 onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish

Make sure to have all ingredients prepped and ready before starting the cooking process.

Instructions

Follow these steps carefully to create a delicious meal.

Prepare the Peppers

Roast the poblano peppers over an open flame or in the oven until the skins are charred. Place them in a plastic bag for 10 minutes, then peel off the skins and remove the seeds.

Make the Filling

In a bowl, combine shredded cheese, cooked quinoa or rice, black beans, cumin, salt, and pepper. Mix well.

Stuff the Peppers

Carefully fill each roasted poblano with the cheese and quinoa mixture. Use toothpicks to secure them if necessary.

Prepare the Sauce

In a saucepan, sauté onion and garlic until soft. Add diced tomatoes, chili powder, salt, and pepper. Simmer for 10 minutes.

Fry the Peppers

In a bowl, beat egg whites until stiff peaks form. Fold in egg yolks gently. Dip each stuffed pepper in flour, then in the egg mixture, and fry in hot oil until golden brown.

Serve

Place the fried peppers on a plate, top with the tomato sauce, and garnish with fresh cilantro. Enjoy your meal!

Enjoy your delicious Traditional Chiles Rellenos Dinner!

Tips for Preparing Chiles Rellenos

To ensure your Chiles Rellenos are a hit, take the time to let the roasted peppers cool before peeling. This makes the skin easier to remove and helps the peppers retain their shape. Additionally, be gentle when stuffing the peppers to avoid tearing them.

When frying, maintain the oil temperature. If the oil is not hot enough, the peppers will absorb too much oil and become greasy. A good test is to drop a small amount of the batter into the oil; if it sizzles and rises to the top, the oil is ready.

Storing and Reheating Leftovers

Leftover Chiles Rellenos can be stored in an airtight container in the refrigerator for up to three days. To maintain their crispiness, it's best to reheat them in the oven rather than the microwave, which can make them soggy. Preheat your oven to 350°F (175°C) and heat for about 15-20 minutes.

You can also freeze Chiles Rellenos for longer storage. Wrap them individually in plastic wrap and place them in a freezer-safe bag. When ready to eat, thaw in the refrigerator overnight and reheat in the oven as mentioned above.

Nutritional Benefits of Chiles Rellenos

This dish not only satisfies your taste buds but also packs a nutritional punch. The combination of quinoa or rice with black beans provides a healthy dose of protein and fiber, making it a hearty option for vegetarians and meat lovers alike.

Moreover, poblano peppers are rich in vitamins A and C, contributing to your daily nutrient intake. When combined with the fresh tomato sauce, this dish becomes a great source of antioxidants, making it a delicious and health-conscious choice for any meal.

Questions About Recipes

→ Can I prepare Chiles Rellenos in advance?

Yes, you can roast and stuff the peppers a day in advance. Just fry them fresh before serving.

→ Can I freeze the stuffed peppers?

Absolutely! Freeze them before frying. Just thaw and fry when ready to serve.

→ What can I serve with Chiles Rellenos?

They pair well with rice, beans, or a fresh salad.

→ Can I use a different type of pepper?

Yes, you can use anaheim or bell peppers, but the flavor may differ.