These Authentic Chiles Rellenos are egg-battered poblano peppers stuffed with a blend of white cheeses and onion. They are pan fried until a crispy golden crust has formed!
This authentic version takes a little more time than our Baked Chiles Rellenos recipe. But it's worth the extra effort to make this as an occasional special meal for the family!
Mom's Cooking
We went home for the holidays this year (Thanksgiving). During our visit, I had the pleasure of filming my Mom and Grandma cooking these Chiles Rellenos. I helped with some of the cooking too, but my main job was filming, photographing, and eating! 🙂
Growing up, this was one of the many home-cooked meals my mom would prepare for us, and one of my favorites! She was my inspiration to learn how to cook, and why I now have a passion for cooking. So, cooking with her is always such a special time for me. But it was even more special having my Grandma there as well!
As we were filming, my mom asked if she should cook them a certain way, like using one of my techniques to make it easier. I told her that for the video I wanted to show exactly how she makes it...no shortcuts.
So, she cooked the chiles on the griddle turning each one every few minutes, charring all sides. This process took about 20 minutes. And when it came to frying, she fried one at a time per pan (using two pans). This took about 40 minutes.
She takes her time with all of her cooking, and puts so much love and effort into every dish she makes! I've always loved that about her home-cooked meals.
Of course, not everyone has the time to cook that way. This is why I like to share tips & tricks and simplify the recipes as best as I can!
How to Cook Authentic Chiles Rellenos:
Read this basic step-by-step guide of how to make Authentic Chiles Rellenos below, or watch the Video.
- Cook the poblano peppers on a hot griddle, until all sides are charred. (About 15-20 minutes.)
Tip: To save time, you can broil the peppers for about 10 minutes, flipping half way through (watch carefully). Getting all sides charred will allow for easier peeling. The more skin you peel, the better the flour will stick!
- Seal the poblano peppers in a plastic bag, and allow to rest for 15-20 minutes.
- Peel the skin off.
- Slice each pepper lengthwise down one side, from stem to bottom.
- Remove the seeds from the peppers, using your hand or spoon.
Tip: You can use disposable gloves if using your hands, to keep the seeds from touching your skin.
- Stuff each pepper with a blend of white cheeses and onions, and gently close.
- Carefully roll each pepper into seasoned flour mixture, patting it down as you go.
- Dip each stuffed pepper in the egg batter.
- Serve with your favorite sides, and ENJOY!
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Authentic Chiles Rellenos {Mom's Recipe with Video}
Ingredients
- 6 poblano peppers (can also use pasilla peppers) rinsed and dried
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ tsp oregano
- 1 teaspoon garlic powder w/parsley (or plain garlic powder)
- 4 eggs (yolks & whites separated)
- ½ cup onion diced
- 8 oz. queso fresco crumbled (about 1 ½ cup)
- 8 oz. mozzarella cheese, or other white cheese* shredded (about 2 cups)
- oil for frying
Instructions
- Heat a griddle on medium-high heat. Cook the poblano peppers until all sides are charred (about 15-20 minutes), turning every few minutes. *See notes for broiling method.
- Seal the charred peppers in a plastic bag, and let rest for about 15-20 minutes.
- Meanwhile, prepare the flour mixture. In a large shallow bowl, combine flour, salt, pepper, oregano, and garlic powder. Set aside.
- Remove the chiles from the bag, and peel the skin off.
- Slice a vertical line down one side of each chile, starting from the stem down to the tip.
- Remove the seeds with a spoon or your hand. (Optional but recommended: Use a disposable glove if touching the seeds with your hand!)
- Stuff each pepper with about ¼ cup of queso fresco, then 1 heaping tablespoon of diced onion, and ¼ cup of shredded mozarella (or white cheese of choice).
- Gently squeeze the seams together to close the peppers. *See notes about using toothpicks
- In a large bowl, add egg whites and use a handheld mixer to whip until fluffy and soft peaks have formed.
- Add the egg yolks and whisk until just combined. Set aside.
- Pre-heat a large skillet on medium-high heat, with about 1.5" of oil for frying.
- Place a stuffed pepper in the bowl of flour-mixture. Rub and pat the flour mixture on the pepper until completely coated (keeping the seam closed).
- Carefully dip the floured pepper into the egg-mixture, making sure to hold it closed the whole time. Once coated all around, lay it in the frying pan.
- Repeat, with the rest of the peppers. (You can fry about 3 at a time in a large pan.)
- Fry the peppers until they are golden brown on both sides, about 3 minutes per side.
- Ready to serve!
Video
Notes
- Cheeses: You can use several other white cheeses in place of the mozzarella cheese, such as: Monterey Jack, Mexican Manchego, or Oaxaca.
- Toothpicks: You can use toothpicks to keep the peppers closed before battering, if you feel the stuffing will come out. But we've never had a problem with it. Just make sure you are gentle when flouring, and dipping each one in the batter, making sure to hold it shut.
- Quick charring method: You can broil the peppers in the oven to save time. Just place the peppers on a cookie sheet lined with foil, and cook under the broiler about 4-5 minutes per side. Just check every few minutes to see if they are ready to flip.
- Note: Getting all sides charred will allow for easier peeling. The more skin you peel, the better the flour will stick!
Watch the Video on how to make Authentic Chiles Rellenos
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