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Mexican Food, Chiles Rellenos, Stuffed Poblano Peppers Recipe!



Here you have another Mexican dish!! This one has to be my favorite dish of all times, I could eat them every week! Stuffed Poblano Peppers Mexican Style! So delicious!!

Ingredients for the peppers:
6 poblano peppers
4 large eggs
Ā½ cup all purpose flour
+1 tbsp all purpose flour
Ā½ tsp black pepper
1 tsp Salt
+vegetable oil for frying
+toothpick (2 per each peppers)

Ingredients For the filling:
1 lb ground meat
150 g Oaxaca Cheese
Ā½ small Onion
1 roma tomato
1 cube chicken flavor bouillon
+Ā½ tbsp vegetable oil

Ingredients For the tomato sauce:
5 roma tomatoes
Small chunk of Onion
1 garlic clove
1 cube chicken flavor bouillon
Ā½ tsp dry OrĆ©gano
Ā½ tbsp vegetable oil

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48 Comments

  2. L. J. Bush

    I'll have to try that with the cheese and meat together. I would love to find seeds for that size poblano peppers if they are not hybrids, or even if they are stable hybrids. Thanks Sandy,

  11. Matt C

    Looks great. Your accent sounds like a cross between Mexican and Middle East! I'm going to try this recipe. Thanks

  16. Danimal1177

    Are you supposed to remove the seeds from the peppers before stuffing them? Or leave the seeds in?

  18. Mansard Manor

    For a twist, a change of flavor to your palate.
    Use RED
    SWEET PEPPERS, Stuff with pepper jack cheese.
    A sweet profile, backed with some heat at the end.

  24. Yvonne Mairose

    Good recipe nut NEVER put hot foods in ANY plastic bags or containers, this leaches plastic chemicals into your food which is so bad for your health.

  25. Daren Lim

    The tooth picks? Are they removed before serving or is it up to the person to remove? I'm not sure but I couldn't see them before you coated with the egg mixture. Did you remove them already?

  26. Dandi Simpson

    I did this recipe today! It was fantastic and delicious. The best ever! Even though it lacks some directives, such as how many eggs per peppers. An experienced cook will have no trouble. 6 eggs covered 8 huge pablanos/pasilla peppers perfectly. I did not stuff with the meat, but placed it on the plate between the rellenos, it was wonderful! Thank you for sharing your delicious recipe.

  31. Justin Dewar

    You are a blk Mexican. If you are from Oaxaca then you are a black Mexican. Congratulations is nice to meet you. Thank you for this video.

  32. XavierKatzone

    Just made the rellanos – stuffed with chorizo and Monterey Jack cheese. The toothpicks held the peppers together great and the batter fried up golden to seal the deal! Ate with sides of EV olive oil & sea salt over a cubed avocado, fresh pico, hot refried black beans, chilaquiles corn chips, a cold Corona, and plenty of lime wedges. Mmmm! THANKS! ā¤ļø

  35. Kathy

    I do not know why anyone gave you thumbs down you did great and I cannot wait to try it. I just recently discovered Poblano peppers and I love them! I learned to wear gloves when peeling my fingers burned for awhile!

  44. Tish

    OMG that looks so good. I can not wait to try this recipe. Thank you Sandy

  45. 777danag

    Thanks for the fantastic instructions! They look & taste just like those prepared in Mexico. So grateful to you. Looking forward to more fantastic Mexican Food!

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