Authentic Chiles Rellenos {Mom's Recipe w/ Video} (2024)

4.81 from 42 votes

• 6 poblano peppers (can also use pasilla peppers) rinsed and dried
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ tsp oregano
• 1 teaspoon garlic powder w/parsley (or plain garlic powder)
• 4 eggs (yolks & whites separated)
• ½ cup onion diced
• 8 oz. queso fresco crumbled (about 1 ½ cup)
• 8 oz. mozzarella cheese, or other white cheese* shredded (about 2 cups)
• oil for frying

• Heat a griddle on medium-high heat. Cook the poblano peppers until all sides are charred (about 15-20 minutes), turning every few minutes. *See notes for broiling method.

• Seal the charred peppers in a plastic bag, and let rest for about 15-20 minutes.

• Meanwhile, prepare the flour mixture. In a large shallow bowl, combine flour, salt, pepper, oregano, and garlic powder. Set aside.

• Remove the chiles from the bag, and peel the skin off.

• Slice a vertical line down one side of each chile, starting from the stem down to the tip.

• Remove the seeds with a spoon or your hand. (Optional but recommended: Use a disposable glove if touching the seeds with your hand!)

• Stuff each pepper with about ¼ cup of queso fresco, then 1 heaping tablespoon of diced onion, and ¼ cup of shredded mozarella (or white cheese of choice).

• Gently squeeze the seams together to close the peppers. *See notes about using toothpicks

• In a large bowl, add egg whites and use a handheld mixer to whip until fluffy and soft peaks have formed.

• Add the egg yolks and whisk until just combined. Set aside.

• Pre-heat a large skillet on medium-high heat, with about 1.5" of oil for frying.

• Place a stuffed pepper in the bowl of flour-mixture. Rub and pat the flour mixture on the pepper until completely coated (keeping the seam closed).

• Carefully dip the floured pepper into the egg-mixture, making sure to hold it closed the whole time. Once coated all around, lay it in the frying pan.

• Repeat, with the rest of the peppers. (You can fry about 3 at a time in a large pan.)

• Fry the peppers until they are golden brown on both sides, about 3 minutes per side.

• Ready to serve!

• Cheeses: You can use several other white cheeses in place of the mozzarella cheese, such as: Monterey Jack, Mexican Manchego, or Oaxaca.
• Toothpicks: You can use toothpicks to keep the peppers closed before battering, if you feel the stuffing will come out. But we've never had a problem with it. Just make sure you are gentle when flouring, and dipping each one in the batter, making sure to hold it shut.
• Quick charring method: You can broil the peppers in the oven to save time. Just place the peppers on a cookie sheet lined with foil, and cook under the broiler about 4-5 minutes per side. Just check every few minutes to see if they are ready to flip.

• Note: Getting all sides charred will allow for easier peeling. The more skin you peel, the better the flour will stick!