Chiles Rellenos

Chiles Rellenos is a Mexican dish that consists of a roasted poblano pepper that is stuffed with cheese and then fried. It is typically served with a tomato sauce on top. The dish can be made with either fresh or canned peppers.


  • 1 poblano pepper
  • 1/4 cup shredded cheese
  • 1 egg
  • 1/4 cup flour
  • 1 tablespoon vegetable oil
  • 1/2 cup tomato sauce


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place poblano pepper on a baking sheet and roast for 20 minutes, or until the skin is blackened. Place the pepper in a bag and seal it shut. Allow the pepper to sweat for 10 minutes.
  3. Remove the blackened skin from the pepper. Cut a slit down the side of the pepper and remove the seeds. Stuff the pepper with cheese.
  4. Beat egg and flour together in a bowl. Dip the stuffed pepper into the egg mixture.
  5. Heat oil in a large skillet over medium heat. Fry the pepper in the hot oil until it is golden brown, about 5 minutes per side.
  6. Serve the pepper with tomato sauce.

Potential changes & improvements

There are many potential changes and improvements that can be made to this dish. For example, you could try using a different type of cheese in the stuffing. You could also add some chopped onions or other vegetables to the stuffing. Another idea would be to top the dish with sour cream or guacamole.

What other food it works well with

This dish goes well with rice and beans. It can also be served with tortillas or chips and salsa.

Common Mistakes

One common mistake is not roasting the pepper long enough. The skin should be blackened before you attempt to remove it. Otherwise, the pepper will be difficult to peel and the dish will not have the same flavor.

Another common mistake is not removing all of the seeds from the pepper. Be sure to remove all of the seeds, or the dish will be too spicy.

Nutritional Information

This dish is high in calories and fat. It is also high in sodium due to the tomato sauce.


This dish contains dairy, eggs, and gluten.

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