CHILES RELLENOS (STUFFED POBLANO PEPPERS)
Chiles Rellenos ( Stuffed Publano Peppers) is a traditional Mexican dish featuring poblano peppers stuffed with cheese, olive oil and cooked in a savoury tomato sauce. This dish is known for its smoky, mildly spicy flavour and rich, melty cheese filling. The roasted poblano adds depth to the dish, while the tomato sauce provides a tangy contrast, making it a well-balanced and satisfying meal. Often served during festive occasions like Cinco de Mayo or family gatherings, Chiles Rellenos can be enjoyed as a main course or a hearty appetizer. The combination of roasted peppers, gooey cheese and seasoned tomato sauce delivers a comforting and flavourful bite every time. With just a few simple ingredients, this dish is easy to prepare yet packed with authentic Mexican taste. Whether served on its own or paired with rice and beans, Chiles Rellenos ( Stuffed Publano Peppers is a must-try dish for lovers of Mexican cuisine.
RECIPE CATEGORY
Main Course, Appetizers
SERVING SIZE
1
CUISINE
Mexican
PREPARATION/TECHNIQUES
Roast, Sauté, Simmer
OCCASION/HOLIDAY
Cinco de Mayo, Family Gathering, Casual Dinner, Holiday Celebrations
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegetarian, Gluten-Free, High Protein
DISH TYPE
Stuffed Vegetables
INGREDIENTS
Here is a list of ingredients for Chiles Rellenos ( Stuffed Publano Peppers):
- 1 Small Poblano Pepper
- ¼ Cup Shredded Cheese
- ½ Teaspoon Olive Oil
- ¼ Cup Tomato Sauce
FULL NUTRITIONAL INFORMATION
- Calories: 180
- Protein: 8g
- Carbohydrates: 10g
- Fats: 12g
- Saturated Fat: 5g
- Fiber: 3g
- Sugar: 5g
- Sodium: 250mg
- Cholesterol: 20mg
PREPARATION
These steps are followed for Chiles Rellenos ( Stuffed Publano Peppers):
- Roast The Poblano Pepper: Place the poblano pepper over an open flame or under a broiler, turning occasionally until the skin is charred and blistered.
- Peel And Prepare The Pepper: Let the pepper cool and then peel off the skin, which makes a small slit to remove the seeds.
- Stuff With Cheese: Fill the poblano pepper with shredded cheese and press it inside gently.
- Heat Olive Oil: Warm the olive oil over medium heat in a skillet.
- Cook The Pepper: Place the stuffed pepper in the skillet and cook for 2-3 minutes per side until the cheese melts.
- Simmer In Tomato Sauce: Pour the tomato sauce into the skillet and let it simmer with the pepper for 5 minutes.
- Serve Immediately: Plate the stuffed poblano with a drizzle of tomato sauce on top.
PREP TIME
10 Minutes
COOKING TIME
15 Minutes
TIPS
Here are some helpful tips for Chiles Rellenos ( Stuffed Publano Peppers):
- Char The Pepper Well: Proper roasting makes the skin easier to remove and enhances flavour.
- Use Mild Cheese: Monterey Jack or mozzarella melt well inside the pepper.
- Avoid Overfilling: Too much cheese can cause the pepper to burst while cooking.
- Enhance The Sauce: Add garlic and onion to the tomato sauce for a richer taste.
- Serve With Sides: Pair with Mexican rice or refried beans for a complete meal.
VARIATIONS
- Spicy Version: Use a spicier pepper like Anaheim or add chopped jalapeños.
- Meaty Filling: Mix in cooked ground beef or shredded chicken with the cheese.
- Vegan Alternative: Use plant-based cheese and olive oil-based tomato sauce.
- Egg-Battered Chiles Rellenos: Dip the stuffed pepper in beaten egg and fry for a crispy texture.
- Sauce Variation: Try a green tomatillo sauce instead of traditional tomato sauce.