My Mom's Chiles Rellenos

READY IN: 40mins
Recipe by Molly Bloom

This recipe calls for fresh Poblano Chiles. If you can't find them, you can use California fresh chiles. There's nothing quite like a roasted poblano chile, though.

Top Review by elaine

I can't imagined why Chef #600020 wants to pan this recipe on his/her blog. It was great -- easy. Experience in cooking may help with some confidence, but I have never made anything using this type of batter. I cut it back to only make two peppers and used a 6 cast iron pan with about 1/2" of oil. I found just the right cheese, a Latin semi-soft cheese. I give this recipe 5 stars because it was delicious, simple, and taught me a new technique. I will share my experience on my blog,

Ingredients Nutrition


  1. Roast chiles on an open flame on the stove top. When skin becomes charred, put them in a plastic bag for about 15 minutes. Take them out and peel them. Cut a slit open and deseed them. Cut the cheese in strips, and stuff the chiles with them. Close slit with a toothpick. Beat the egg whites until stiff and stir in yolks. Heat the oil in a non-stick pan. Coat the chiles with flour and then dip them in the egg batter. Fry in hot oil until batter is golden. Place chiles in a serving dish.
  2. Sauce:.
  3. Boil tomatoes in 1/2 water. Blend tomatoes, water and the clove of garlic in a food processor to make a sauce. Strain sauce.
  4. In a saucepan, heat olive oil and fry onions until soft.
  5. Add oregano and tomato sauce. Add sugar.
  6. Season with salt and pepper. Simmer for 5 minutes.
  7. Pour sauce over chiles and serve.
  8. They're lovely with rice and refried beans.

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