Stuffed Chiles Poblanos

Time: 50 minutes plus standing Broil/Cook: 40 minutes
Servings: 6

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Chiles rellenos can be a main course or an appetizer. They can be stuffed with meat, seafood, vegetables, beans, cheese, or anything.

The Poblano Chile is most popular in the central region and it’s the most commonly stuffed because of its large size and earthy and meaty flavor.


  • 6 large poblano chile peppers
  • 2 packages (8 ounces each) shredded queso quesadilla cheese
  • 8 large Roma tomatoes, halved lengthwise
  • 2 garlic cloves, minced
  • 1/2 large white onion, halved
  • 2 cups plus 1 tablespoon canola oil
  • 1 teaspoon chicken flavor bouillon granules dissolved in 1 cup boiling water
  • 1/4 teaspoon salt
  • 5 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • 3/4 cup all-purpose flour
  • Crumbled queso Cotija cheese and/or chopped fresh cilantro for garnish (optional)


  1. Place oven rack about 5 inches from broiler; preheat broiler to high. Line rimmed baking pan with paper towel. Place peppers on second rimmed baking pan; broil 10 minutes or until charred on all sides, turning once. Transfer peppers to bowl; cover with plastic wrap and let stand 10 minutes. Remove skin from peppers; cut lengthwise slit in each pepper, leaving stem intact. Remove seeds and membranes, being careful not to tear peppers; fill peppers with quesadilla cheese.
  2. In blender, purée tomatoes, garlic and onion on high 1 minute or until smooth. Heat 1 tablespoon oil over medium heat. Strain tomato mixture into skillet; add dissolved bouillon and heat to a boil over high heat. Reduce heat to low; simmer 20 minutes or until slightly thickened, stirring occasionally. Stir in salt. Makes about 2 1/4 cups.
  3. In medium bowl, with mixer on high speed, beat egg whites 1 minute or until stiff peaks form; in large bowl, whisk egg yolks and cream of tartar. Fold egg whites into egg yolk mixture until just incorporated. In wide, shallow dish, place flour.
  4. In large skillet, heat remaining 2 cups oil over medium heat 5 minutes or until temperature reaches 375°. In batches, roll peppers in flour, shaking off excess, then roll in egg mixture to coat, allowing excess to drip off, and add to skillet; cook 5 minutes or until browned, turning once and transfer to prepared pan to drain. Makes 6 stuffed poblanos.
  5. Serve poblanos over tomato sauce garnished with Cotija cheese and/or cilantro, if desired.

Approximate nutritional values per serving (1 stuffed poblano, 6 tablespoons sauce): 612 Calories, 51g Fat, 17g Saturated Fat, 223mg Cholesterol, 644mg Sodium, 15g Carbohydrates, 2g Fiber, 4g Sugars, 0g Added Sugars, 24g Protein

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