FOOD

Chiles Rellenos: An Authentic Mexican Dish You Can Make Right At Home

by Phil Mutz
Phil is an Editor at LittleThings. He loves writing and the outdoors. You can often find him at the movies or the park.

Growing up in my house, I always looked forward to Mexican food night.

With so many delicious ingredients and flavors, each Mexican recipe was more impressive than the last, as with these chicken-chorizo enchiladas.

Now as an adult, I am still constantly on the lookout for new and exciting recipes that will bring a little bit of spice to my dinner table. And I seem to have stumbled on the perfect dish!

In this exclusive video, you’ll see how you can make out-of-this-world chiles rellenos right in your own kitchen. These authentic stuffed poblano peppers are packed with so much flavor that I definitely will have to make them more than once.

I may even whip up a batch for my friends and family at my next get-together!

Scroll through below for a look at this easy-to-follow recipe, and then watch the video to see these yummy fried peppers being made.

Cook: 20 min
Prep: 30 min
Serves: 4
Ingredients
  • 4 large Roma tomatoes, diced
  • 1 small onion, diced
  • 1 tsp. fresh squeezed lime juice
  • Garlic, minced
  • 4 large poblano peppers
  • Monterey Jack cheese, shredded
  • 3 eggs
Instructions
  • Over heat, mix tomatoes, onions, lime juice, and garlic.
  • Cut a "T" shape near the top of the poblano peppers and remove the seeds.
  • Char and blacken the peppers for 5 to 7 minutes over the stove.
  • Place peppers in a bowl, cover, and allow to steam and soften.
  • Once the peppers have cooled, remove char with a knife.
  • Stuff the peppers with cheese.
  • Whip egg whites on high until you get a stiff peak.
  • Add the yolks to the whites, and fold them in to create the batter.
  • Cover each pepper with batter.
  • Fry peppers for 2 to 3 minutes or until golden brown.
  • Drip off any excess oil.
  • Serve fried peppers with homemade pico de gallo and enjoy!
Watch the video below to see these delicious chiles rellenos being made, and let us know what you think in the comments.

Don't forget to print the recipe, and please SHARE with anyone who loves making Mexican food at home!
Chiles Rellenos 30 minutes 20 minutes 50 minutes Serves 4 //www.littlethings.com/app/uploads/2016/05/chilesrecipe-850x444.jpg 4 large Roma tomatoes, diced 1 small onion, diced 1 tsp. fresh squeezed lime juice Garlic, minced 4 large poblano peppers Monterey Jack cheese, shredded 3 eggs Over heat, mix tomatoes, onions, lime juice, and garlic. Cut a "T" shape near the top of the poblano peppers and remove the seeds. Char and blacken the peppers for 5 to 7 minutes over the stove. Place peppers in a bowl, cover, and allow to steam and soften. Once the peppers have cooled, remove char with a knife. Stuff the peppers with cheese. Whip egg whites on high until you get a stiff peak. Add the yolks to the whites, and fold them in to create the batter. Cover each pepper with batter. Fry peppers for 2 to 3 minutes or until golden brown. Drip off any excess oil. Serve fried peppers with homemade pico de gallo and enjoy!

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