Chile Rellenos Recipe


6 Poblano Chiles (Also known as pasilla chiles)
1 Package of Cheese (queso fresco or mozzarella) (I use the casique brand)
4 Eggs
1 1/2 Cups of Oil
Flour 1 1/2 cups

Supplies Needed:
2 Plastic Bags


  1. Cut a two inch slit on the side of the chiles with a knife. Insert a spoon into the slit and remove the seeds inside
  2. Put your stove on high heat and place the chiles on the flame to roast. Make sure to flip the chiles until all sides are evenly roasted
  3. After roasting each chile place into a double bagged plastic bag to allow them to sweat for a minimum of 30 minutes
  4. Cut the cheese into small pieces that are able to fit through the slit on the side of the chiles
  5. Peel the skin off the roasted chiles
  6. Stuff the chiles with cheese and close the slit on the side with toothpicks so that the cheese does not melt out when cooked
  7. Coat the outside of the chiles with flour
  8. Preheat the oil in a pot on the stove
  9. Prepare egg mixture by beating the egg whites until it becomes white, and fluffy to form stiff peaks (you know its done if you can flip the bowl upside down and the eggs don’t fall out)
  10. Add the egg yolks to the egg white mixture and mix only until fully incorporated
  11. Dip the chiles into the egg mixture and fry (make sure to dip the chiles as you go not all at once)
  12. With a spoon coat the top of the chiles with oil so that the top cooks as well
  13. Flip the chiles when the bottom side turns a golden brown color
  14. Place chile onto a paper towel to soak the excess oil
  15. Remove the toothpicks and enjoy