Chile Rellenos are a classic Mexican dish.
They begin with poblano peppers which are stuffed with a ground pork concoction known as picadillo, or cheese. They are then dipped in an egg-based batter and deep fried. They can be served with any of a myriad of sauces.
Poblanos are dark green chile peppers approximately 4-5 inches long and 2½ -3 inches wide. Poblanos are the "bell pepper" of Mexican cuisine.
Poblanos are triangular in shape and flatter than bell peppers. They are also less sweet, more savory and a little hotter. Their heat level can vary but usually they are in the mild to medium range. They are perfect for individuals who like a modicum of spiciness but not too much heat.
📖 Recipe
Chile Rellenos Recipe
Ingredients
For the Picadillo
- 1 lb ground pork
- 1 medium onion chopped
- 2 cloves garlic minced
- 28 oz whole tomatoes canned
- salt and pepper to taste
Optional for Picadillo
- cumin
- coriander
- chili powder
- hot sauce
- ¼ cup raisins chopped
- ¼ cup slivered almonds toasted, chopped
For the Chile-Tomato Sauce
For the Chile Rellenos Batter
- 4 eggs separated
- 1 tablespoon flour plus extra for dredging the chiles
- ½ teaspoon salt
To Assemble and Cook
- ½ gallon peanut oil
- 4 large poblano peppers stems attached
- 4 oz Queso Chihuahua or Queso Oaxaca, 4 slices, optional
Instructions
For the Picadillo
- Saute the ground pork and chopped onion until the onions are translucent.
- Add the garlic and continue cooking until the meat is cooked through.
- Add the tomatoes and salt and pepper to taste.
- Break up the tomatoes and simmer until a thick consistency is achieved.
- Add the optional seasonings as desired.
- Stir in the optional raisins and nuts about 5 minutes before cooking is complete.
For the Chile-Tomato Sauce
- Roughly chop the bell and habanero peppers, (or grind the habaneros if using dried), onion and garlic.
- Combine all of the ingredients except the tomato sauce in a pan, bring to a boil, and simmer, covered, for 8 minutes.
- Puree the mixture in a blender.
- Add the tomato sauce to complete.
For the Batter
- In an electric mixer whip the egg whites to stiff peaks.
- Mix in the yolks one at a time.
- Finally mix in the flour and salt.
To Assemble and Cook
- Preheat a pot of vegetable oil to 375° F.
- For traditional chile rellenos, begin with four poblano chiles that have their stems intact.
- Roast the peppers over a gas flame on the stove, on a grill, or under a broiler until charred all around. Or drop them in a deep fryer until the skins are blistered.
- When cool enough to touch remove the skin. Do not remove the stems.
- Make a small slit in the side of each chile and scrape out the seeds. Fill each chile with about ⅓ cups of the picadillo.
- Poke the optional cheese in, if using. Do not overfill the pepper. Leave enough room that you can close the slit and make a small flap. Thread the slit in each pepper with toothpicks to close it.*
- Dredge each stuffed Chile lightly in flour.
- Holding the stem, dip each Chile into the batter, let some of the excess drain back into the bowl, and then carefully place in the hot oil.
- Fry until they are a deep golden color, turning them once, for about four minutes.
- Serve with the chile-tomato sauce.
Cindy Sue
Yummy! Can't wait to try it, the peppers in the garden are getting bigger every day, will be a nice surprise for hubby!
Hi Cindy, let me know how they turn out. - RG
A Kaas
I am trying for first time tonight. Rellenos crunchy with a bit of tang are my husbands favorite. He will be the true tester. I will let you know.
Thanks - RG