Classic Chiles Rellenos

Name: Classic Chiles Rellenos
Cuisine: Mexican
Ingredients: 6 medium poblano chiles; 2 cups (240 g) shredded Chihuahua or Monterey Jack cheese; 2 cups (240 g) shredded Chihuahua or Monterey Jack cheese; 2 cups (480 g) Birria Mother Recipe No. 1; 2 tablespoons (30 ml) vegetable or olive oil, plus more for frying; 2 tablespoons (30 ml) vegetable or olive oil, plus more for frying; 1 medium onion, chopped into ¼-inch (6 mm) pieces; Three 15-ounce (420 g) cans fire-roasted tomatoes, undrained; 2½ cups (600 ml) Birria Consommé; 2½ teaspoons salt, divided; 6 large eggs, separated; 2 tablespoons (16 g) all-purpose flour, plus about 1 cup (120 g) for dredging

Preparation info

Makes
6
peppers

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

My Tia Mema makes some of the most delicious and authentic Mexican food I’ve ever had. Chiles rellenos was a dish I remember having at her house as a kid and absolutely loving. The melty cheese, the crunch of the poblano, and the soft breading make this dish close to perfection for me.

Ingredients

6 medium poblano chiles
2 cups (240 g) shredded Chihuahua or Monterey Jack

Americas
Mexico
Main course

Method

Over a grill, broiler, or any open flame, blister the chiles. Once evenly blistered all over, place in an airtight container and let sit for at least 30 minutes. Under cool water, peel and clean the chiles. Rub off all the blistered skin.
Cut a slit in one side (start about ½ inch [1.3 cm] from the top and end about ½ inch [1.3 cm] from the tip). Using your fin