Skip to Content
Ver en Español
Menu

Stuffed Poblano Peppers

  • Save Recipe
  • Prep 20 min
  • Total 60 min
  • Ingredients 10
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
Stuffed poblano peppers is one of my favorite Mexican dishes! I love to eat and also make them at home. It’s definitely a laborious dish to cook. I take a lot of pride while I make them because it’s such a traditional recipe. An older family friend taught me how to make them when I was 18 years old. I’ve since put my own twist on it while still respecting the long-established, classical technique. To this day, I still try to impress my grandpa every time I make them. The best part is that there are a few ways to eat stuffed poblano peppers: some like them dry and some with sauce. Most like them on a plate with a few sides. My personal, cherished way is to put the chiles rellenos on a bean-and-cheese burrito. Give this recipe a try; you will thank me for life!
Nicole Presley
Updated Aug 18, 2016
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 2 cups vegetable oil, plus 1 tablespoon
  • 2 tomatoes, chopped
  • 1 onion, chopped
  • 2 garlic cloves, minced extra small
  • 1 can tomato sauce
  • Salt, to taste
  • 8 pieces jack cheese, cut into 1-inch thick strips
  • 1 cup flour
  • 1 dozen eggs (separate whites from yolks)
  • 1 large can whole green chiles

Directions

  •  
    1
    Place 1 tablespoon of vegetable oil in a little pot and allow to get hot.
  •  
    2
    Add in chopped tomatoes, onion, and garlic. Sauté for 10 minutes.
  •  
    3
    Add in tomato sauce and a pinch of salt. Mix to combine. Lower flame and simmer until chiles rellenos are ready to serve.
  •  
    4
    Remove chiles from can and stuff each with a stick of cheese.
  •  
    5
    Roll stuffed chiles in flour.
  •  
    6
    Remove chiles from flour.
  •  
    7
    In a mixer, whisk together egg whites until they form a peak. Mix in the yolks until combined.
  •  
    8
    In a large frying pan add in 2 cups of vegetable oil over a medium flame. Allow to get hot.
  •  
    9
    Dip chiles in egg batter. Then fry one at a time until gold crisp on the outside.
  •  
    10
    Remove from oil and place on a paper towel lined plate.
  •  
    11
    Place chiles rellenos on a plate and then top with sauce.

Expert Tips

  • tip 1
    Chiles rellenos can be placed in a tortilla with beans for an amazing burrito.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Stuffed poblano peppers is one of my favorite Mexican dishes! I love to eat and also make them at home. It’s definitely a laborious dish to cook. I take a lot of pride while I make them because it’s such a traditional recipe. An older family friend taught me how to make them when I was 18 years old. I’ve since put my own twist on it while still respecting the long-established, classical technique. To this day, I still try to impress my grandpa every time I make them. The best part is that there are a few ways to eat stuffed poblano peppers: some like them dry and some with sauce. Most like them on a plate with a few sides. My personal, cherished way is to put the chiles rellenos on a bean-and-cheese burrito. Give this recipe a try; you will thank me for life!
© 2025 ®/TM General Mills All Rights Reserved