Chile Rellenos

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  • Level: Intermediate
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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4 poblano chiles, roasted, peeled, slit lengthwise down 1 side and seeded

6 tomatoes

2 garlic cloves

1/2 chopped onion


Freshly ground black pepper

2 cups fresh Requezon (Mexican) cheese

1 cup finely chopped pecans

All-purpose flour, for dusting

8 egg whites

1 1/2 cups vegetable oil


  1. To roast the chiles:
  2. Roast chiles over a gas flame, constantly turning so that the skin is charred evenly. Transfer the chiles to a plastic bag and tie closed, allowing the chiles to stem, until cool to the touch. Pull the charred skin off by hand. Once peeled, slice lengthwise removing seeds and veins.;
  3. To make the salsa:
  4. Boil the tomatoes for about 5 minutes. Take off the skin and place into a blender with garlic, onion, salt and pepper, to taste. Pulse until thoroughly combined. Bring to boil over medium heat and keep warm until ready to serve.;
  5. For assembly:
  6. Combine the Requezon cheese, chopped pecans and salt and pepper, to taste, in a bowl. Place 1/2 cup of cheese mixture inside each of the chiles, and roll the flesh entirely to close around the cheese. Spread the flour on a plate and dip/roll the chiles in the flour for an even coating. Beat the egg whites until stiff.
  7. Heat the oil to a temperature of about 360 to 375 degrees F.
  8. Dip the chiles in the egg whites, coating evenly. Fry until golden brown. Drain on paper towels. Transfer the chiles to a plate.
  9. To serve, coat the chile in the salsa.