Authentic Chiles Rellenos Recipe: Crispy, Cheesy, and Irresistibly Delicious

Discover the ultimate Chiles Rellenos recipe that combines the smoky flavor of poblano peppers with gooey, melted cheese, all encased in a light, crispy batter. This traditional Mexican dish is perfect for a family dinner or a special occasion. Follow our step-by-step guide to create this mouthwatering masterpiece in your own kitchen!

Ingredients

For the Chiles:

• 6 poblano chiles
• 8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack

For the Batter:

• 1 1/2 cups all-purpose flour, plus more for dredging
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cumin
• 1 teaspoon fine salt, plus more for sprinkling
• 1 (12-ounce) bottle or can lager-style beer
• Vegetable oil, for deep-frying

For the Mexican Tomato Sauce:

• 2 pounds ripe tomatoes, cored and roughly chopped
• 1/4 medium yellow onion
• 6 cloves garlic
• 5 sprigs fresh coriander (cilantro)
• 1 serrano chile (with seeds)
• 1 tablespoon kosher salt
• 1/2 teaspoon ground cinnamon (preferably Mexican)

Preparation

Prepare the Chiles:

1. Position a rack on the uppermost shelf of the broiler element and preheat. Place the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
2. Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
3. Cut the cheese into 6 (1/4-inch-thick) slabs, about 3/4 the length of each chile. Slip the cheese pieces into the pocket of each chile so they’re 2/3 full. Secure each chile shut with a wooden skewer or long toothpick.

Make the Batter and Fry:

1. Whisk the flour, baking powder, cumin, and salt in a large bowl. Stir in the beer to make a smooth batter.
2. Heat vegetable oil in a large, heavy-bottomed pot to 365°F (185°C).
3. Dredge the chiles in flour, dip in the batter, and carefully add to the oil. Fry in batches until golden brown and crispy, about 4 minutes per batch. Drain on paper towels and sprinkle with salt.

Prepare the Mexican Tomato Sauce:

1. Blend all sauce ingredients until smooth. Transfer to a saucepan, bring to a boil, then simmer for 10 minutes until slightly thickened.
2. Serve the chiles rellenos with warm tomato sauce spooned over the top.

Enjoy this authentic Chiles Rellenos recipe that’s sure to impress your guests and satisfy your cravings for traditional Mexican cuisine!