Stuffed Poblano Peppers: Classic Chile Rellenos

Ingredients

• 4 large (approximately 500 g)poblano peppers
• 120 g (1 cup)shredded cheese, such as Monterey Jack or queso Oaxaca
• 75 g (½ cup)cooked ground beef or chorizo (optional)
• 30 g (¼ cup)finely chopped onion
• 2 clovesgarlic, minced
• to tastesalt and pepper
• 3 largeeggs, separated
• 65 g (½ cup)plain flour
• ½ teaspoonbaking powder
• ¼ teaspoonsalt
• about 500 ml (about 2 cups)vegetable oil, for frying

Instructions

1. 1

   Roast the peppers

   Preheat the oven to 200°C. Put the poblano peppers on a baking sheet and roast for about 20 minutes, until their skins are blistered and blackened.

2. 2

   Steam and cool

   Take the peppers out of the oven and place them in a covered bowl. Leave them to cool as they steam, which helps loosen the skins.

3. 3

   Make the filling

   While the peppers cool, sauté the onion and garlic in a pan until translucent. Stir in the ground beef or chorizo, if using, and season with salt and pepper. Remove the pan from the heat and mix in the shredded cheese.

4. 4

   Prepare the batter

   Whisk the egg yolks in a mixing bowl until pale and frothy. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the flour, baking powder and salt into the yolks, then slowly fold in the egg whites.

5. 5

   Peel and stuff

   When the peppers have cooled, peel off their skins and carefully slit them to remove the seeds. Fill each pepper generously with the prepared filling.

6. 6

   Batter and fry

   Heat the vegetable oil in a frying pan over medium-high heat. Coat each stuffed pepper in batter, letting the excess drip off, then fry for 3–4 minutes per side until golden brown all over. Drain on paper towels.

What are chile rellenos?

Chile relleno means “stuffed chilli” in Spanish, and the dish is closely associated with Mexican cooking. It commonly features a roasted pepper filled with cheese or another savoury filling, then coated in egg batter and fried.

Here, poblano peppers bring a mild, earthy flavour, while cheese melts around an optional beef or chorizo filling. Roasting first softens the peppers and loosens their skins, making them easier to fill and fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 15g protein, 20g carbs, 25g fat.

The flour and peppers contribute carbohydrates, while the cheese and frying oil account for much of the fat; the eggs, cheese and optional meat provide protein. Balance a pepper with a serving of beans or a fresh salad, adjusting the sides to suit your appetite.

Choosing the filling

Cheese: Monterey Jack melts smoothly, while queso Oaxaca gives the filling a stretchy texture. Shred the cheese finely so it mixes easily with the other filling ingredients.

Meat: The cooked ground beef or chorizo is optional, so the peppers can be made with cheese alone. If using it, combine it with the sautéed onion and garlic before stirring in the cheese.

Roasting and peeling

Roasting: The peppers are ready to come out when their skins are blistered and blackened, after about 20 minutes at 200°C. Letting them steam in a covered bowl helps loosen those skins as they cool.

Peeling: Remove the loose skin gently, then make a careful slit to take out the seeds. Keep the peppers as intact as possible so they can hold the filling.

Getting the batter right

Egg whites: Beat them until they form stiff peaks, then fold them in slowly to keep the batter airy. Use a gentle folding motion rather than stirring vigorously.

Coating: Dip each filled pepper in the batter and allow the excess to drip off before frying. This gives the coating a chance to set without leaving a thick pool of batter in the pan.

Frying and doneness

Oil: Heat the oil over medium-high heat before adding the battered peppers. The recipe does not specify a temperature, so look for the coating to turn golden brown as it fries.

Timing: Fry each pepper for about 3–4 minutes per side, turning to brown all sides. Drain the finished peppers on paper towels before serving.

What to serve with them

A simple side of rice or beans complements the savoury filling and makes the peppers part of a more substantial meal. A crisp salad or lightly dressed vegetables can bring freshness alongside the fried coating.

Serve the peppers soon after frying, while the batter is crisp and the cheese is warm. Keep sides straightforward so the roasted pepper and filling remain the focus.

Recipe notes & tips

• Let the roasted peppers cool in a covered bowl so their skins loosen more easily.
• Handle the peppers carefully after roasting to keep them intact for stuffing.
• Use cooked ground beef or chorizo if adding meat to the filling.
• Beat the egg whites until stiff peaks form before folding them into the batter.
• Let excess batter drip off each pepper before placing it in the hot oil.
• Drain the fried peppers on paper towels before serving.

Variations

• Cheese-only filling: Leave out the optional meat and fill the peppers with cheese.
• Chorizo filling: Use the cooked chorizo option for a more strongly seasoned centre.
• Beef filling: Choose cooked ground beef for a savoury alternative to chorizo.
• Cheese swap: Use Monterey Jack or queso Oaxaca, as suggested in the ingredient list.
• Milder serving: Remove the seeds carefully when preparing the peppers.

Common mistakes to avoid

• Peppers tearing: Peel and slit them gently so they remain sturdy enough to hold the filling.
• Loose skins: Cover the roasted peppers while they cool to help the skins loosen.
• Dense batter: Fold the beaten egg whites in gently rather than stirring them vigorously.
• Too much batter: Let the excess coating drip off before frying each pepper.
• Uneven browning: Turn the peppers so every side gets time in the oil.
• Soggy coating: Drain the finished peppers on paper towels after frying.

How to store

Refrigerate leftover peppers in a covered container and eat within 3 days. Reheat in the oven until hot; the coating may be less crisp than when freshly fried.

Frequently asked questions