Chiles Rellenos with Tomato Sauce

Introduction

Chiles Rellenos with Tomato Sauce is a traditional Mexican dish that perfectly balances smoky roasted peppers, rich and gooey cheese filling (or other fillings of your choice), and a savory, slightly tangy tomato sauce. The name “chiles rellenos” literally means “stuffed peppers,” and in this recipe, large poblano peppers are the stars. They’re roasted until the skins blister, peeled for tenderness, stuffed generously, dipped in a light egg batter, and fried until golden.

The dish is often served with a fresh tomato sauce that complements the mild heat of the peppers, making each bite a harmony of flavors and textures. It’s a recipe that feels festive and comforting at the same time—a true taste of Mexico.

Why I Love This Recipe

I love this recipe because it combines bold flavors, tender textures, and comforting richness in every bite. The roasted poblano peppers are slightly smoky and soft, while the cheesy, savory filling inside creates a delightful contrast. Topped with a fresh, tangy tomato sauce, each chile is bursting with flavor and utterly satisfying.

Another reason I adore this recipe is its classic, authentic feel. Chiles Rellenos is a traditional Mexican dish that feels special yet approachable. Making it at home allows me to enjoy a restaurant-quality meal with fresh ingredients and customize the filling or sauce to suit my taste.

I also love how this dish is versatile and shareable. Perfect for family dinners, festive gatherings, or special occasions, it brings warmth and a sense of celebration to the table. The combination of flavors—the slight heat of the chile, the creamy filling, and the tangy sauce—creates a meal that’s both comforting and exciting.

Why This is a Must-Try Dish

Chiles Rellenos with Tomato Sauce are a must-try because they perfectly combine smoky, tender peppers with a rich, flavorful filling, creating a dish that’s both comforting and indulgent. The roasted poblano peppers provide a subtle heat and depth, while the cheesy or savory filling adds richness, and the fresh tomato sauce ties all the flavors together beautifully.

This dish is also a must-try because it’s a classic of Mexican cuisine that showcases traditional techniques and authentic flavors. Making Chiles Rellenos at home allows you to experience a timeless recipe that’s both impressive and deeply satisfying.

Another reason it stands out is its versatility and shareability. Whether served as a main course, part of a festive meal, or a special occasion dish, it’s a crowd-pleaser that everyone will enjoy. The combination of textures—soft peppers, creamy filling, and tangy sauce—creates a truly memorable eating experience.

Recipe Overview

• Preparation Time: 30 minutes
• Cooking Time: 25 minutes
• Total Time: 55 minutes
• Servings: 4
• Calories per Serving: ~380 kcal (varies with filling choice)

Cuisine

• Type: Mexican
• Cooking Method: Roasting, stuffing, frying, and simmering sauce
• Course: Main Dish

Ingredients

For the Chiles Rellenos:

• 4 large poblano peppers
• 1 cup Oaxaca cheese (or Monterey Jack/mozzarella), shredded
• 3 large eggs, separated
• ¼ cup all-purpose flour
• ½ tsp salt
• Vegetable oil (for frying)

For the Tomato Sauce:

• 4 medium ripe tomatoes, chopped
• ½ small onion, chopped
• 2 cloves garlic
• 1 cup vegetable or chicken broth
• 1 tbsp olive oil
• ½ tsp ground cumin
• ½ tsp salt (or to taste)
• ¼ tsp black pepper

Directions

Step-by-Step Preparation Method

Step 1 – Roast the Peppers

1. Place poblano peppers directly over a gas flame or under a broiler, turning frequently, until skins are blistered and blackened (about 5–7 minutes).
2. Place in a bowl, cover with a kitchen towel or plastic wrap, and let steam for 10 minutes.
3. Peel off charred skin, keeping peppers intact. Carefully slit one side and remove seeds.

Step 2 – Prepare the Filling

1. Stuff each pepper with shredded cheese. Don’t overfill; leave room to close slightly.
2. Set aside while preparing batter.

Step 3 – Make the Tomato Sauce

1. Blend tomatoes, onion, and garlic until smooth.
2. Heat olive oil in a saucepan, add puree, and cook for 5 minutes.
3. Add broth, cumin, salt, and pepper; simmer for 10 minutes until slightly thickened.

Step 4 – Batter and Fry the Peppers

1. Beat egg whites until stiff peaks form.
2. Add egg yolks one at a time, gently folding to combine.
3. Lightly dust peppers with flour, then dip in egg batter.
4. Heat vegetable oil in a skillet over medium heat. Fry peppers until golden on each side (about 2–3 minutes per side).
5. Drain on paper towels.

Step 5 – Serve

1. Spoon tomato sauce onto plates.
2. Place chiles on top, drizzle with extra sauce, and garnish with fresh cilantro if desired.

How to Serve

• Serve hot with Mexican rice and refried beans.
• Garnish with fresh cilantro or a dollop of sour cream.
• Offer lime wedges for a fresh citrus touch.

Additional Tips & Variations

• Alternative Fillings: Use shredded chicken, seasoned beef, or sautéed vegetables.
• Make it spicier: Add jalapeños to the filling or use spicier peppers.
• Lighter version: Bake instead of frying; spray lightly with oil and bake at 400°F (200°C) until golden.
• Cheese swap: Try pepper jack for a spicy kick.
• Freezing & Storage
• Storage: Refrigerate cooked chiles for up to 3 days. Store sauce separately.
• Freezing: Freeze un-fried stuffed peppers (before battering) for up to 2 months. Thaw completely before battering and frying.
• Sauce: Can be frozen for up to 3 months.
• Special Equipment Needed
• Gas stove or broiler for roasting peppers
• Blender for sauce
• Electric mixer or whisk for beating egg whites
• Skillet for frying

Conclusion

Chiles Rellenos with Tomato Sauce is a celebration of classic Mexican cooking—bold flavors, rich textures, and a balance of smoky, creamy, and tangy elements. It’s a dish that feels both comforting and special, making it ideal for weeknight indulgence or a weekend fiesta.