Skip to main content

Chiles Rellenos

Here’s a great Mexican dish that takes some time to make but is worth every minute of it. This is the first time I’ve made chiles rellenos and they turned out really tasty with a little heat so this recipe is a keeper for me.

Poblano chiles are used in the recipe but, Anaheim or ancho (dried poblano) could be used as well.  They are charred and then their skins are removed.  After being coated in a batter, they are stuffed with cheese, fried and then baked.  The chiles are pan-seared instead of deep fried.

While speaking of chile peppers, I came across an interesting and informative book about them:  The Great Chile Book by Mark Miller.  It describes the varieties, regions where they are grown, degrees of hotness (1-10) and includes photos of more than 90 fresh and dried chiles with many recipes.

Back to this recipe ~ it was in “Cooking Light” magazine and I made a couple of changes.  The recipe called for ¼ cup cilantro to be added to the tomato salsa; I don’t care for cilantro so omitted it.  It included reduced-fat Monterey Jack cheese, I used regular because I had that on hand.


Skinned, remove seeds

Fried, ready to bake

I really like the salsa in this dish!  With using medium salsa verde, there is a little heat; if you like more heat, use the hot.  It’s a great recipe and I hope you give it a try if you like chiles rellenos!

Chiles Rellenos

Cooking spray
1¼ cups coarsely chopped onion
2 cups chopped tomatoes
½ cup low-sodium salsa verde
¼ teaspoon salt
4 poblano chiles
1 cup (4-ounces) shredded Monterey Jack cheese, divided
2 tablespoons goat cheese, divided
3 large egg yolks
3 large egg whites
¼ cup flour
¼ teaspoon freshly ground black pepper
3 tablespoons cornmeal
¼ cup canola oil


Preheat broiler to high.
Coat a large skillet with cooking spray and heat over medium
high heat.
Add onion, sauté 4 minutes.
Stir in chopped tomatoes, salsa verde and ¼ teaspoon salt.
Cook 15 minutes or until thickened, stirring frequently.
Place tomato mixture in food processor and process until
smooth.  Set aside.
Place poblanos on a foil-lined baking sheet.
Broil 3 inches from heat for 8 minutes or until blackened and
charred, turning after 6 minutes.
Place in a paper bag; fold to close tightly.
Let stand 15 minutes.
Peel and discard skins.
Cut a lengthwise slit in each chile; discard seeds, leaving
stems intact.
Spoon ¼ cup Jack cheese and 1½ teaspoons goat cheese in
cavity of each chile.
Preheat oven to 350 degrees.
Lightly beat egg yolks in a small bowl.
Place egg whites in a medium bowl; beat with a mixer at high
speed until stiff peaks form.
Fold egg yolks into egg whites.
Combine flour and black pepper in a shallow dish.
Place cornmeal in another shallow dish.
Dredge poblanos in flour mixture, and dip into egg mixture.
Dredge in cornmeal.
Heat oil in a large skillet over medium-high heat until hot;
reduce to medium heat.
Add coated poblanos to oil.
Cook 6 minutes or until crisp, turning to cook on all sides.
Place chiles on a baking sheet and bake at 350 degrees for 8
minutes or until cheese melts.
Serve with salsa.
Buen apetito!

Visit my friend Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!


  1. Nunca los he probado, que ricos se ven.


  2. Jose Manuel, usted debe hacer. Es delicioso!

  3. Emily, thanks! It's good!

  4. This sounds great!! Love goat cheese!)

  5. Chile Rellonos is one of our favorite Mexican dishes. It always amazes me, how many different ways there are to make Chile Rellonos. That is why cooking is so exciting to me! There is always a new way to make your favorite recipe. Food is never boring!

  6. My absolute favorite Mexican dish! They're so much work to make, but are SO good!

  7. They look so good, I'd love it with a hot salsa! That book sounds good, I have his taco book, which I like a lot.

  8. Wow but those look good, bet they are tasty. Diane

  9. Pam, I have never eaten stuffed chiles before but this looks really good. We are going to New Mexico in August and I hear there will be lots of this stuff on the menus so perhaps I will try yours to get used to them. :) Heck, anything once stuffed and fried has got to be yummy, right?

  10. It was beautiful! Thanks for birthday message, being a follower and to respond to my messages with love, you are always very welcome. Regards, Marta.

  11. This is one of my favorite Mexican dishes and I've never made them. I am, however, inspired!


  12. I love chile rellenos, but I have never made them at home. After seeing how yummy yours look, I think I will try them... very soon!

  13. Been thinking about poblanos lately. I like that they are fairly large. Looks good.

  14. this looks wonderfully delicious looks good

  15. Yum Pam!!! I really like these ones, and I am sure my kids would love them!

    Have a great weekend


  16. I love chile rellenos! I live in New Mexico so I am pretty spoiled with the amazing green chili we have here. But these look delish!

  17. Holly, I do it, great flavor!

    Linda, I'm sure the ones in your area are excellent and I'd love to have one.

    Karen, I agree! They're great!

    Carol, I have to check out the taco book. His chile book is very useful!

    Diane, they are. I think the next time I may add some meat to them.

    Katrina, you got it with the stuffed and fried! You have to try them on your trip out there!

    Marta, thanks for stopping by.

    Bonnie, they take a little time but the end result is great!

    Jenniffer, they're interesting to make at home and really good to eat!

    Stephen, I will be making the poblanos again and varying the ingredients. Poblanos are 4-5" long and 2-1/2 to 3" in diameter. Wondering what you version will be when cooking them!

    Torviewtoronto, thanks, they are!

    Alessandra, they are really good! You have a great weekend! Hugs!

    V, lucky you, I envy you! I know they are really great out your way!

  18. We love Mexican food but I rarely make it at home. I need to try these, they sound delicious!

  19. Your dish looks delish! Had Mexican food out last night:)

  20. Looks delicious Pam and we love rellenos. I've never tried the cornmeal as a final coatong. My poblanos and anaheims both seem to be setting a good crop - and many will end up this way.

  21. They look fantastic. They have a spirit of their own.

  22. Susan, I know what you mean. I'm starting to make more Mexican dishes now.

    Judy, thanks! I bet you had a good dinner last night!

    Larry, thank you! The cornmeal gives a little crunch along with a little corn taste. Lucky you with growing your own! That would be great coming up with new ideas for cooking them.

    CC, thank you! I think you're right; they do have a spirit of their own!

  23. Yum! This is perfect - I have a big bag of a variety of peppers my friend gave me from her garden. I think I'll just make a huge batch of these :-)

  24. These sound so good! I love chile rellenos but have never made them at home! Have to give these a try!

  25. MM, what a good friend you have Martha! Enjoy!!!

    Joanne, you'll definitely have to try them yourself then. I'm sure you'll be happy with the results!

  26. This looks really good! I think I could just eat this without any salsa! Thanks for sharing and have a lovely Sunday, Pam!

  27. Love Mexican cuisine and these chilies look out of this world! Definitely want to try them! Thanks for the great recipe, cher!

  28. This in one of my all time favorite dishes... ever! You did a great job on this one.

  29. These are just perfect Pam great job! I love them!

  30. Hi Pam! Ryan adores chile rellenos, and I've always wanted to try them at home. These look easy and delicious. Thank you for sharing such an inspired Mexican meal. I hope you are having a beautiful weekend. Love from Austin!

  31. Chiles Rellenos are some of my absolutely favorite sides for a variety of dishes or just a great snack.

  32. I've never tasted these. They sound delicious!

    Thank you for your kind words on my blog. Lots of cleanup going on in Western MA, now.

    Thank you also for the award. :)

  33. hi this is perfect for my luch today, I am looking for some mexican recipe until I landed on this page. I will definitely try this today.

  34. Love these - always been a favorite but have never tried to make them....


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews