Authentic Chiles Rellenos Recipe (2024)

FAQs

Is chile relleno authentic Mexican? ›

The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla.

The big difference between a chile relleno and a chile poblano is that chile relleno is a recipe for a Mexican entrée and chile poblano is not a recipe, but simply a fresh poblano chile pepper, a large, relatively mild chile pepper with a deep green color.

The batter for chile relleno is the super easy part! It's just eggs (that have been separated), salt, and flour. Separate the egg yolk and egg whites.

Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes.

While the main ingredient here -- a chili pepper -- is healthy, this dish is anything but. That's because the pepper is stuffed with cheese, coated in batter, and deep-fried in oil. Then it's smothered in sauce and melted cheese. As if that's not enough, it's usually served with a side of rice and refried beans.

Anaheim peppers are not the same thing as poblano peppers. They can be tricky to tell apart at first, but poblano peppers are wider and rounder with darker green skin. Poblano peppers, named after the region where they grow in Puebla, Mexico, are usually a bit spicier than Anaheim peppers.

Fun fact: The main ingredient, poblano peppers (or poblano chiles), is named after Puebla, Mexico. They grew wild in that region's mountainous areas. The dish typically consists of a roasted or grilled poblano pepper stuffed with cheese, meat, or vegetables and then fried or baked.

One story suggests it was the nuns in Puebla first produced the dish we now call chili relleno. They called it 'Chile en Nogada' and possibly served it to interesting General in Mexican history after he was involved in a Mexican military victory in Puebla on the 5th of May.

The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide").

You can use a little bit of flour to bind the overlapped edges. If a pepper falls apart as you are stuffing it, do the best you can to squeeze the stuffing into a chile-shaped ball inside strips of chile. The batter will help the whole thing hold together.

Why do you have to peel chiles rellenos? ›

Poblano chiles are a mild green chile typically used to prepare chiles rellenos, rajas con queso, and crema de poblano. They need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest. Roasting also adds flavor.

Mexican Rice: Serve chili relleno alongside a flavorful Mexican rice dish. The combination of the spicy chili relleno and the savory rice is irresistible. You can find a recipe for Mexican rice here. Mexican Pinto Beans: A classic side dish in Mexican cuisine, pinto beans are the perfect accompaniment to chili relleno.

Chili (chile) relleno with cheese, fried (1 each - chili) contains 9.9g total carbs, 8.9g net carbs, 16.4g fat, 8.2g protein, and 217 calories.

Mexico

Chile relleno / Origin

Bold Spices

Some of the most used spices include allium bulbs like garlic and onion, herbs like oregano, cumin, and an astounding variety of chiles. Authentic Mexican dishes also find uses for spices such as cinnamon, cocoa, and cloves that are often not seen in North American or even Tex-Mex dishes.

Chiles Relleños or stuffed chiles, are one of the most traditional dishes in Mexican cuisine. It's origins date back to the Spanish conquest of Mexico in the 16th century. It also has significance in Mexican cultural identity because of its historic connection with Mexico's independence from Spain.

An oft-told origin tale of chiles rellenos, which means “stuffed chiles,” credits the nuns of the Santa Monica convent in Puebla, Mexico, with the dish's invention.