Chiles rellenos are one of Mexico’s more popular dishes, especially in Puebla where the poblano pepper is from. Traditional Mexican-stuffed pepper recipes were filled with meat picadillo, but this recipe has since evolved and many peppers are now stuffed with different regional cheeses, dipped in egg wash, and fried. My grandmother would often use the bell peppers she had on hand in El Salvador in place of the poblano pepper.
As you’ll see, this recipe can be used as the base for a number of other flavorful dishes that are easy-to-prepare. We can always be creative in the kitchen when we use what we have on hand!