Chiles Rellenos


Preparation info

  • Difficulty


  • Portions:


    Portion Size: 1 Pepper

Appears in


U.S. Metric Ingredients
16 16 Chiles poblanos (see Note)
3 lb 1.4 kg Picadillo (see Note)
(approximately) (approximately)  
12 12 Egg yolks
1 fl oz 30 mL Water
1 oz 30 g Flour, sifted
½ tsp 2 mL Salt
12 12 Egg whites
as needed as needed Flour for dredging
3–4 pt 1.5–2 L Tomato Broth for Chiles Rellenos



  1. Char the chiles over a gas flame until the skin is blackened. Rub off the blackened skin under running water.
  2. Slit one side of each pepper and remove the seeds, but be careful to keep the peppers intact.
  3. Stuff the peppers with the picadillo.
  4. Beat the egg yolks and water slightly, then mix in the flour and salt.
  5. Whip the whites until they form soft peaks. Fold them into the yolk mixture.
  6. Carefully dust the filled peppers with flour, then dip in the egg batter. Deep-fry at 350°F (175°C) until lightly browned. (Hint: Carefully lower each pepper into the fat with the slit side up. If the slit tends to open, spoon a little of the batter over the slit. This helps keep the opening sealed and the filling inside the pepper.)
  7. For each portion, ladle 3–4 fl oz (90–125 mL) broth into a broad serving bowl or soup plate. Place 1 chile in the center of the bowl and serve at once.

Per serving: Calories, 430; Protein, 24 g; Fat, 30 g (62% cal.); Cholesterol, 210 mg; Carbohydrates, 17 g; Fiber, 2 g; Sodium, 460 mg.


For cheese-filled chiles, use chunks of American Muenster or Monterey jack cheese instead of the picadillo.

For baked chiles rellenos, omit the egg batter and simply bake the stuffed chiles in a casserole until they are heated through. Serve with the tomato broth as in the basic recipe.