My Chiles Rellenos Recipe: cheesy stuffed poblanos in a spicy tomato sauce — plus real-time tips from Mama Z! ↓
👇 CHAPTERS
*📝 FULL RECIPE* (blog post will be live soon)
YIELD ▸ 5 servings
SAUCE
• 620 g roma tomato (5 whole)
• 35 g neutral oil (3 Tbsp)
• 135 g white onion, med dice
• 25 g garlic, minced (6 cloves)
• 25 g corn tortilla, diced
• 3 g fresh oregano, minced
• 0.5 g fresh bay leaves (2)
• 1.5 g chile de árbol, minced (4 pods)
• 1 L chicken stock
• Kosher salt + chicken bouillon to taste
Preheat your broiler to high and place your tomatoes on a sheet tray. Broil for about 10 mins until blackened and charred, flip and repeat on the other side for another 10 mins or so. Remove once completely tender, and reserve.
In an appropriately sized pot, heat the oil over medium high heat and add the onion in with a pinch of salt. Add the bay leaves and sweat until the onion is translucent (3 mins ish). Add the tortilla and cook until the onion starts to caramelize (about 3-4 mins). Add the garlic, arbol chile, and oregano to the pot and sweat until fragrant (2 mins). Add the tomatoes to the pot and smash with your spoon. Cook for about 2-3 mins until some of its juices are reduced. Add the stock, bring to a simmer and remove from heat. Allow to cool for 10 mins. Remove bay leaves. Transfer to a blender and puree until smooth. Taste and season with the salt and bouillon to taste. Return to the pot and reserve.
CAPEADA
• 4 eggs, separated
• 30 g AP flour
• 1 g kosher salt
Place egg whites into a large mixing bowl, and whisk until medium peaks form. While continuing to whisk, add the salt and add one egg yolk at a time until the capeada turns a pale yellow. Whisk in the flour gently and reserve.
CHILES
• 618 g poblano chiles (5)
• 175 g manchego, freshly grated
• 175 g chihuahua cheese, freshly grated
• 75 g AP flour
• 5 wooden skewers
Working in batches, blister the chiles over an open flame on all sides. Place into a bowl and cover with aluminum foil. Allow to steam for about 8-10 mins. Peel the charred skin with the back of a knife or clean towel. Make a small incision on one side of the chile, and remove the seed pod using a spoon or your fingers. Stuff with cheese and “sew it” using the skewers. Roll them in flour, ensuring even coating and no green spots are showing. Place on a tray and leave in the freezer while you prepare the capeada.
FINISH + FRY
• Lard + neutral oil (1 : 1), 2 in deep
• Finish with Jocoque or Mexican crema, queso fresco, cilantro, ancho powder
Heat enough lard and oil (1:1) to cover the pan with about 2 inches of fat. We are shallow frying here people. Heat the oil to 325F. Working one by one, dip the chiles into the capeada to ensure they are completely coated. Gently lay them in the oil and fry until the edges set and start to get golden brown. While it’s cooking, baste the top of the chiles with some of the frying oil. Continue to cook until the batter becomes golden brown on the bottom. Flip and repeat on the other side until golden brown and amazing looking. Remove from oil, transfer to a tray lined with a paper towel, and season with a little salt on all sides. Reserve.
Return the sauce pot to the stove and heat until it starts to simmer. Adjust texture with additional; stock or to your liking. Place the chiles into the sauce and simmer for about 20 mins. Taste and adjust as needed. Serve immediately.
*⚙️ GEAR I USED *
• Breville Boiler/Air Fryer: https://go.shopmy.us/p-17865764
• Microplane Box Grater: https://amzn.to/3TWmR11
• 5.5 qt Dutch oven: https://amzn.to/3IKr5pV
• Vitamix Blender: https://go.shopmy.us/p-19348563
• Hestan Skilletfry pan: https://go.shopmy.us/p-18884079
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29 Comments
Full ingredient list is in the description 👇
Which team are you — extra crema or extra queso?? 🧀
That is one ambitious dish to prepare. They came out beautifully! God love you for honoring you Mom's recipe.
It looks so good!❤
Your knife rocks!! I sooo need sharp knives! 😢 I LOVE your recipes! 😋
I live in bfe Wyoming and I have such a hard time finding certain ingredients! Can't wait to give this recipe a try! 😋
Chiles Relllenos in the salsa is the best way. I hat the dry chiles rellenos that they just pour the salsa at the end or not at all.
I made these Monday night. My husband said these are his favorite version. He used the leftover sauce on his eggs for breakfast…chefs kiss! Thank you so much for sharing quality recipes. Come out with a cookbook so I have them all in one place.
Yeah, I've never had them like I've had them the first time back in like 1976th or earlier friend of mine's dad took me to Mexico Tijuana TJ. And the Grandma made chili Reynolds. They had the cheese and the egg. They had to meet 10 my God, I never had nothing like that in my life. And I always look for for my birthday couple years ago.My friend's wife's sister made him homemade for me.They were delicious.They couldn't believe I eat so many but there were nothing like that.That I had the first time made by Grandma.I love him one of my favorite right there.If not the
OMG I had to come back and tell you how hungry you have made me!! 😂 I even have beans and rice I can have with them! 😁
Cooking with tomatoes while wearing a white tshirt–gangster.
Where did you get that individual propane burner?
I have three there infrared and electric I haven’t found a little propane one like that or gas whatever it is can you put the length of where you got that? Thank you And your chili rellenos are amazing. Thank you.
Omg. I’m sucking on my phone.
I love chili rellenos.
These look wonderful!
Thank you for sharing. 🎉
Thanks for sharing. Yum!
Oh Yummm thank you wish I was able to eat them!
Why does it take two days to make tortillas? It takes 10 min for corn. And 15 for flour.
That looks AMAZING & DELICIOUS!! I love Chiles Rellenos❣️
Great presentation. Regarding a tomato base sauce, can add a little sugar Not to sweeten the sauce, but rather to enhance overall flavor- just like salt does. Sugar and salt together helps with the development of the “umami” flavoring in any dish.
MAN, that looks good! 😋
I love your recipe and cooking skills. One suggestion: try NOT putting flour in batter. They come out lighter, tastier and crispier! Guarantee 🙂
Rellenos are a favorite of mine, along with posole and al pastor. I've never seen rellenos done with a sauce like that and it looks sensational. But OMB! So-o-o-o-o much work! Brilliantly done, and I'll remember how much it takes to make them next time I order them out. Dunno if I have what it takes to make them myself. But wonderful! BTW, is there a team "Both?"
Too much work. Going to a restaurant
I finally get the capeada… I used to swear by the egg roll version using Anaheims, and I still prefer the hatch chilis, but that egg batter when done well dominates. A relleno dish is better this way. I figure for a crispy finish dusting them in Panko after coating in the batter should do the trick.
That is a beautiful dish and omg wish i cooked like you
Looks amazing, just how I like them
Big Onion, if you're watching, sponsor this dude.
Also, I can get manchego cheese, but not chihuahua. Whats a good sub for that one?
Oh my goodness my favorite an my dads I’ll try your recipe thank you wish I was biting into that chili you made it perfect . How about gorditas next god bless you
Thank you! I really struggled with the batter. I will give this a try.