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Chile Rellenos Recipe Easy Stuffed Poblanos with Savory Tomato Sauce

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These easy homemade chile rellenos feature smoky roasted poblanos stuffed with melty cheese, coated in a fluffy batter, and served with a savory tomato sauce. Comforting, crowd-pleasing, and ready in under an hour—perfect for family dinners or special occasions.

Ingredients

Scale
  • 4 large poblano peppers
  • 1 ½ cups shredded Monterey Jack cheese (or blend with mozzarella)
  • ½ cup crumbled queso fresco (or feta)
  • 4 large eggs
  • ⅓ cup all-purpose flour (or gluten-free blend)
  • ½ teaspoon salt
  • Vegetable oil, for frying
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 teaspoon sugar (optional)
  • Salt and black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • ¼ cup water or chicken broth
  • Chopped fresh cilantro (optional garnish)
  • Sour cream or Mexican crema (optional garnish)
  • Crumbled queso fresco (optional garnish)
  • Lime wedges (optional garnish)

Instructions

  1. Preheat broiler to high or set grill to medium-high. Arrange poblanos on a baking sheet and broil 2-4 minutes per side until skins are blistered and charred. Transfer to a bowl, cover, and steam for 10 minutes.
  2. Once cool, gently rub off charred skins. Make a slit along one side of each pepper and remove seeds and membranes, keeping peppers as intact as possible.
  3. Mix shredded Monterey Jack and crumbled queso fresco. Stuff each pepper with ⅓ to ½ cup cheese mixture.
  4. Separate egg yolks and whites. Beat whites until stiff peaks form. Beat yolks with salt, then fold into whites. Place flour in a shallow bowl for dredging.
  5. Heat ½ inch oil in a skillet over medium-high. Dredge stuffed peppers in flour, then dip in egg batter. Fry 2-3 at a time for 2-3 minutes per side until golden and crisp. Drain on paper towels.
  6. Heat olive oil in a saucepan over medium. Add onion and cook until soft, about 3 minutes. Stir in garlic, cook 1 minute. Add tomatoes, cumin, oregano, sugar, salt, pepper, and red pepper flakes. Simmer 7-8 minutes. Blend if desired. Add water or broth for consistency. Adjust seasoning.
  7. To serve, spread tomato sauce on plates, top with chile relleno, drizzle with extra sauce, and garnish with cilantro, sour cream, queso fresco, and lime wedges.

Notes

If peppers tear, secure with a toothpick before battering. Keep fried rellenos warm in a low oven while finishing the batch. For a lighter version, bake at 425°F for 20-25 minutes. Use gluten-free flour for celiac-friendly rellenos. Don’t skip the tomato sauce—it ties the dish together. Poblanos are usually mild, but can occasionally be spicy; remove seeds for less heat.

Nutrition

Keywords: chile rellenos, stuffed poblanos, Mexican comfort food, easy dinner, cheese stuffed peppers, tomato sauce, vegetarian option, gluten-free option, family recipe

Find it online: https://elvafood.com/chile-rellenos-recipe-easy-stuffed-poblanos-with-savory-tomato-sauce/