Chiles Rellenos, a beloved dish in Mexican cuisine, features poblano peppers stuffed with gooey cheese, encased in a fluffy egg batter, and fried until golden brown. Served with a rich and flavorful tomato-jalapeño salsa, this comforting dish is best enjoyed with rice and beans for a complete meal.

Ingredients

For the Chiles

• 7–8 poblano peppers
• 8 ounces Monterey Jack cheese, sliced into strips
• 8 ounces queso quesadilla, sliced into strips
• 8 egg whites
• 4 egg yolks
• 1/2 cup flour
• 1 teaspoon salt.
• Oil, for frying

For the Salsa

• 5–6 ripe tomatoes
• 1–2 Jalapeños
• 3–4 garlic cloves
• 1/2 teaspoon cumin
• 1/4 onion
• 1/2 teaspoon oregano
• 1/2 Tablespoon chicken bouillon
• Salt, to taste

Procedure

Make the Salsa

1. 1. Boil the tomatoes and Jalapeños in a pot of water until soft (about 8–10 minutes).
2. Transfer the tomatoes and Jalapeños to a blender. Add onion, garlic, chicken bouillon, salt, cumin, and 1 1/2 cups of the boiling water. Blend until smooth.
3. Heat a small amount of oil in a pan over medium heat. Pour the blended salsa into the pan, add 1/2 cup of water to the blender to capture remaining flavor, and pour that into the pan. Stir in oregano and simmer for 5–10 minutes. Adjust seasonings to taste and set aside.

Prepare the Peppers

1. Preheat your air fryer to 400°F. Air fry the poblano peppers for 13–15 minutes, turning occasionally, until the skins blister and char. Let them rest in the air fryer for 3–4 minutes to steam.
2. Carefully peel off the skin without tearing the peppers. Cut a slit down one side and remove the seeds.
3. Stuff each pepper with a mix of Monterey Jack and queso quesadilla, being careful not to overfill.

Make the Batter

1. In a metal bowl, beat the egg whites on medium-low speed until stiff peaks form.
2. Gently beat in the egg yolks just until combined.

Coat and Fry the Peppers

1. On a plate, mix the flour with 1 tsp salt. Lightly roll each stuffed pepper in the flour, coating evenly.
2. Heat oil in a large skillet over medium-high heat. Dip each floured pepper into the egg batter, ensuring it’s fully coated.
3. Place the peppers in the hot oil, open side down. Fry for 3–5 minutes per side, basting with hot oil as they cook, until golden brown. Remove and drain on paper towels.

Serve

1. Drizzle the hot salsa generously over the fried chiles.
2. Serve immediately with Mexican rice and refried beans on the side.

Description

This recipe combines the smoky, roasted flavor of poblano peppers with the creamy melt of Monterey Jack and queso quesadilla cheeses. The fluffy egg batter adds a delicate crunch, while the vibrant tomato-jalapeño salsa brings a rich, tangy heat. Paired with rice and beans, this classic Mexican dish is comforting, satisfying, and perfect for sharing with family or friends.