Chiles Rellenos
About this recipe
Chiles Rellenos are a classic Mexican dish featuring stuffed peppers, and this recipe brings a delightful twist with a mix of Poblano, Manzano, and Pasilla peppers. The combination of these peppers offers a range of flavors, from mild to spicy, making it a versatile dish for any palate.
In this video by De mi Rancho a Tu Cocina, the creator shares a straightforward method for preparing these delicious stuffed peppers, emphasizing the importance of roasting and stuffing techniques to achieve the best flavor.
Ingredient notes
- Manzano peppers are similar to Habanero peppers, so adjust according to your spice preference.
- The recipe uses a common cheese for stuffing, but you can choose your favorite type.
Tips from De mi Rancho a Tu Cocina’s video
- Roasting the Poblano and Manzano peppers until the skin is charred enhances their flavor and makes peeling easier.
- Let the roasted peppers rest before peeling to help remove the skin more easily.
- Separate the egg whites and beat them until stiff before adding the yolks for a fluffier coating on the stuffed peppers.
Good to know
- How many servings does this recipe yield?
- This recipe yields 4 servings.
- What types of peppers are used in this recipe?
- The recipe uses Poblano, Manzano, and Pasilla peppers.
- Can I eat the chiles rellenos dry instead of in broth?
- Yes, you can eat them dry if you prefer.
- What is the total time to prepare Chiles Rellenos?
- The total time to prepare Chiles Rellenos is 60 minutes.
No life story here — the video and the recipe are the whole point. All credit to De mi Rancho a Tu Cocina: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Roast the Poblano and Manzano peppers until the skin is charred.
- 2
Remove the seeds from the Pasilla peppers and stuff them with cheese.
- 3
Cut the cheese into pieces for stuffing the peppers.
- 4
Let the roasted peppers rest for a while to cool down, then peel off the skin.
- 5
Remove the seeds from the roasted peppers and stuff them with cheese.
- 6
Blend the tomatoes to make a broth for the peppers.
- 7
Add garlic, sliced onions, a pinch of salt, and water to the blended tomatoes.
- 8
Heat a pan and add a slice of onion to brown it.
- 9
Once the onion is browned, add the tomato blend and let it come to a boil.
- 10
Add a cilantro stem to the boiling mixture and let it boil well.
- 11
While the broth is boiling, beat the eggs with a pinch of salt.
- 12
Separate the egg whites and beat them until stiff, then add the yolks and mix.
- 13
Coat the stuffed peppers with flour.
- 14
Carefully add the coated peppers to the boiling broth.
- 15
Serve the peppers in the broth or dry, according to preference.
Heads up — we had to guess a little:
- Assuming a common cheese for stuffing.
- For coating the peppers.
Credit where it’s due: this recipe was transcribed from De mi Rancho a Tu Cocina’s original video on YouTube. Follow them there — it’s their dish.
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