Poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too spicy for some tastes. Anaheim chiles are reliably mild substitutes. For a larger crowd, the recipe can be doubled. Serve the chiles rellenos with beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesús González, Chef of La Cocina Que Canta.

Jesús González
Source: EatingWell Magazine, January/February 2009


Recipe Summary

50 mins


Ingredient Checklist


Instructions Checklist
  • Char peppers (or chiles) on all sides directly over a gas flame until the skin blackens and blisters, or broil directly under a preheated broiler until the skin blisters and begins to pull away from the pepper. Wrap in paper towels until cool.

  • Use the paper towel to carefully rub off the blistered skin. Leave the stems on. Make a 2-inch slit lengthwise in each pepper and remove the seeds. Tuck a piece of cheese into each pepper and fold the pepper over to completely enclose the cheese.

  • Working over a shallow bowl or plate, rub the oregano between your palms to bring out the flavor. Add flour and salt and stir to combine. Put egg whites in another shallow bowl or plate and lightly beat until frothy. Dip each pepper into the flour mixture to coat on all sides, brush off any excess, then dip into the egg whites.

  • Heat oil in a large nonstick skillet over medium heat. Carefully set each pepper into the hot pan and cook until the cheese is melted and the peppers are golden brown on both sides, about 5 minutes total. (If you have larger peppers, you may need to cook them in two batches.) Serve warm with 2 tablespoons Ancho Chile Salsa each.

Associated Recipes

Nutrition Facts

152 calories; protein 7.8g; carbohydrates 11.1g; dietary fiber 1.5g; sugars 3g; fat 8.9g; saturated fat 3.9g; cholesterol 16.8mg; vitamin a iu 1831.9IU; vitamin c 111.8mg; folate 32.9mcg; calcium 160mg; iron 1.3mg; magnesium 24mg; potassium 277.2mg; sodium 350.7mg; thiamin 0.1mg.

Reviews (6)

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6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delish! These were YUMMY!! Turned out great. I didn't make the ancho chile salsa but used store-bought salsa. Still was wonderful! Read More
Rating: 4 stars
The rellenos were light and perfect. the ancho sauce a bit too hot and smoky for me. Easy rellenos without the guilt. Read More
Rating: 5 stars
Made this for the first time last night and I will definitely make it again! I used queso blanco instead of Monterey Jack for a more authentic taste. The flour and egg coating came out almost like crepes. I might use 1/2 flour 1/2 cornmeal next time. The salsa was perfect too; I made it exactly as described. Read More
Rating: 4 stars
Made this pretty much as described but I used cornmeal rather than flour as the best rellenos I ever ate were dusted with cornmeal. These were really simple to make and really really good. The poblano is about as hot as I can go but you feel the burn and then come back for more. When I make it again I think I will just cut the tops off the peppers BEFORE roasting cleaning out the seeds. Then roast and peel then stuff and hold the top together with a tooth pick. There was no way I was able to keep mine intact after roasting while trying to clean them so I did use a tooth pick this time as well. Worked great with minimal cheese leakage. Read More
Rating: 5 stars
One of our family favorites! This is an absolute keeper recipe. The sauce is complex and earthy - don't use store-bought! It is some work - would recommend doubling for leftovers - absolutely a fabulous recipe!! Mine never look neat hard to keep cheese in - who cares? They taste incredible!! My kids (teens) beg for these! Amy in Vermont Read More
Rating: 4 stars
I loved these. but had trouble keeping the stuffing (cheese) from leaking out while cooking. Maybe I will be neater next time. Read More