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You are here: Home / Topics / Recipes / Egg Dishes / A Recipe for Traditional, Mexican Chile Rellenos

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A Recipe for Traditional, Mexican Chile Rellenos

A Recipe for Traditional, Mexican Chile Rellenos | myhumblekitchen.com

Chile Rellenos were one of the first foods my Mexican grandmother, Mita, taught my mami to make when she moved to the United States from Spain. Since most of the ingredients she was used to cooking with were not yet available in the U.S., my mami started learning many new Mexican recipes and chile rellenos was among her favorites.

Sure enough, chili rellenos, stuffed peppers, made it into our weekly menu rotation. Since my mami is a Spaniard through and through, she has never quite taken to spicy foods. So instead of using poblano peppers which can be quite spicy, she has always stuffed sweet bell peppers with cheese. Today, I can’t imagine eating a spicy chile relleno any other way. The sweeter version brings me back to my childhood and in turn, it’s what I make for my own children. 

Since we are in the heat of late summer, peppers can be found in abundance at any farmers market. You can certainly stuff the peppers with any variety of meat but in its tradition, chile relleno were stuffed with cheese and are my favorite way to enjoy them. This makes them quite economical. There served best on a bed of slow fire roasted tomates and with a side of Mexican rice.

Chile Rellenos

I’ve seen many recipes for chile rellenos which call for using a batter made of flour. These chile rellenos are made with a simple egg batter.

The whites of the eggs are first whisked to stiff peaks and the yolks are then whisked together and gently folded into the whites making a fluffy batter.

A Recipe for Traditional, Mexican Chile Rellenos | myhumblekitchen.com

I then dip each roasted and stuffed pepper into the egg batter and make sure to pile on enough onto each chile. Then, I fry it in extra virgin olive oil (cooked the right way).

A Recipe for Traditional, Mexican Chile Rellenos | myhumblekitchen.com

The end result is a chile that is perfectly battered – light and airy that you can gently crunch into.

Just like mami used to make.

Print
A Recipe for Traditional, Mexican Chile Rellenos

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: Serves 4

A Recipe for Traditional, Mexican Chile Rellenos

A recipe for traditional Mexican chile rellenos, stuffed peppers with cheese.

Ingredients:

  • 4 large sweet bell peppers or poblano peppers
  • 2 cups shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 eggs
  • large granule salt
  • 28oz can, organic, Muir Glen fire roasted diced tomatoes
  • extra virgin olive oil

Method:

  1. Broil the bell or poblano peppers on a baking dish for about 5-8 minutes per side or until blackened and charred. Once done, place the peppers in a brown paper bag or covered with a damp cloth in a dish until cooled. Once cooled, cut the tops off and remove the skins and seeds.
  2. Separate the egg yolks from the whites. By hand or using an electric mixer, beat the egg whites on high speed until stiff peaks form. In a separate bowl, whisk the egg yolks until light and frothy.
  3. Gently, fold in the egg yolks into the egg whites until just incorporated. Do not overmix.
  4. Once the peppers have cooled and have had their skins and seeds removed, stuff them with a cheese mixture of both cheddar and mozzarella. Gently, lift them and coat them with the egg mixture giving them a good coating.
  5. Gently heat 1/2" of extra virgin olive oil and fry the peppers in a large skillet or cast iron pan until golden brown on both sides. 3-4 minutes per side. Set aside and sprinkle with sea salt.
  6. In a separate pan, heat the diced tomatoes.
  7. Serve the chile rellenos on a bed of diced tomatoes garnished with sour cream and avocado
3.1
https://www.myhumblekitchen.com/2013/09/a-recipe-for-traditional-mexican-chile-rellenos/
©Copyright, A Little Bit of Spain in Iowa

Peppers are in high season. Please share with me your favorite recipes you’ve been eating using peppers in the comments below.


17 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

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Comments

  1. Cheryl says

    September 9, 2013 at 9:02 am

    You couldn’t have posted this recipe at a more perfect time! I have a bountiful harvest of poblanos from my garden sitting on my kitchen counter begging me to use them for dinner tonight!
    Your recipe is one of the simplest I’ve seen–I can hardly wait to make it. Thanks.

    Reply
    • Diana Bauman says

      September 9, 2013 at 3:56 pm

      That’s so good to hear, Cheryl! I’m glad you can put your poblano’s to use. Also, if you have an abundance, I’d make sure to dry some for the winter ahead. Once dried, they’re called ancho chiles and taste uh-mazing in Mexi stews and winter salsa’s 🙂

      Reply
  2. Noelle (@singerinkitchen) says

    September 9, 2013 at 2:07 pm

    These look awesome! I am so making these!

    Reply
    • Diana Bauman says

      September 9, 2013 at 3:55 pm

      That’s great, Noelle! Thanks for stopping by, chica 😉

      Reply
  3. Ralph Chiodo says

    September 9, 2013 at 8:22 pm

    I roasted 2 pounds of jalapeno peppers peeled and seeded them. Then I chopped them finely, mixed them with 8 oz cream cheese added juice from 1/2 lime and added garlic salt to taste! Great on sandwiches or just on a plain tortilla!

    Reply
    • Diana Bauman says

      September 10, 2013 at 7:15 am

      That sounds awesome, Ralph!

      Reply
  4. Nora says

    September 11, 2013 at 9:44 pm

    Diana, primera vez que entro en tu cocina. Se me antojaron de inmediato los chiles rellenos. Los chiles rellenos auténticos mexicanos, los rellenamos de queso fresco (de rancho) o queso asadero como el Oaxaca. Ya que están rellenos se enharinan (se empolvan con harina de trigo) esto es para que el huevo batido se pegue muy bien a los chiles. (nunca en una pasta de harina como dices) solo empolvados y quitando el exceso. Prueba de esta manera. Saludos desde México!

    Reply
    • Diana Bauman says

      September 12, 2013 at 6:00 am

      Gracias Nora 🙂 Me encanta el queso fresco, pero como es muy difícil de encontrar alimentado con pasto o orgánica, me gusta utilizar el queso cheddar regular, y tambien la forma en que mi mami lo hacia 😉 La receta que utilizo no utiliza ningún tipo de harina, solamente huevo. Gracias por commentar!

      Reply
  5. Julia says

    September 12, 2013 at 10:03 am

    I’m looking forward to making these! The only way to get good Mexican food in these parts is to make it myself!

    Reply
  6. K Wills Sterling says

    September 18, 2013 at 7:35 pm

    I’m grain free as well. Mexican fare is what I miss most. *sigh*

    Reply
    • Diana Bauman says

      September 19, 2013 at 7:12 am

      Good thing these are grain free 😀 Let us know if you give them a try 🙂

      Reply
  7. Dawn Moore says

    September 18, 2013 at 8:36 pm

    Jessica! Lets work on a dairy free grain free recipe! I make KILLER rellanos! I’ve made them vegan and grain free before… But not both at same time though. Bet I could knock your socks off. Bet bet bet. :o)

    Reply
  8. Kaila Trahan Hargrove says

    September 18, 2013 at 9:29 pm

    I need an egg free version…

    Reply
  9. Cindy Brock says

    September 19, 2013 at 12:18 am

    Will choose a different non GMO supported tomato product but the recipe looks amazing

    Reply
    • Diana Bauman says

      September 19, 2013 at 7:11 am

      Cindy, Muir Glen is enrolled in the NON-GMO Project. They’re all good 🙂
      http://www.muirglen.com/about/the-tomato-vine/non-gmo-commitment

      Reply
  10. Diana Bauman says

    September 21, 2013 at 1:42 pm

    Thanks for sharing my recipe 😀

    Reply

Trackbacks

  1. Traditional Fresh Mexican Chile Rellenos | The Cook's Treat says:
    October 3, 2018 at 6:32 am

    […] first spied the concept over at My Humble Kitchen several years ago, I adapted it and we’ve been making my version of it ever since. I love […]

    Reply

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I’m Diana – mother of five, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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