Mexican Chiles Rellenos

Roasted poblano peppers filled with melty cheese, coated in a light egg batter, and gently fried until golden. A classic Mexican comfort food that is especially delicious with fresh farm tomatoes and salsa.

🌱 From the Field

Fresh peppers and tomatoes are at the heart of so many Mexican family recipes. This traditional dish brings together smoky roasted peppers, creamy cheese, and a simple tomato salsa — the perfect combination of fresh ingredients and homemade comfort.

🧺 Ingredients (serves 4)

For the chiles:

  • 4 large Wild Flight Farm poblano peppers
  • 1½ cups Oaxaca, Monterey Jack, or mozzarella cheese, cut into sticks
  • 4 eggs, separated
  • ½ cup all-purpose flour
  • Salt to taste
  • Vegetable oil, for frying

For the tomato salsa:

  • 4 ripe Wild Flight Farm tomatoes
  • ¼ onion
  • 1 clove garlic
  • 1 small jalapeño (optional)
  • Salt to taste
  • ½ cup water

🔥 Instructions

  1. Roast the peppers: Place poblanos over a gas flame, under a broiler, or on a hot grill. Turn frequently until the skins are blistered and charred on all sides.
  2. Steam & peel: Place roasted peppers in a covered bowl or bag for about 10 minutes. Peel away the charred skin carefully. Make a small slit in each pepper and remove the seeds, keeping the pepper as intact as possible.
  3. Make the salsa: Blend tomatoes, onion, garlic, jalapeño, water, and salt until mostly smooth. Pour into a saucepan and simmer for 10–15 minutes. Set aside.
  4. Stuff the peppers: Carefully fill each poblano with cheese. Use a toothpick to close the opening if needed.
  5. Prepare the batter: Beat the egg whites until fluffy. In another bowl, lightly beat the yolks. Gently fold the yolks into the whites and add a pinch of salt.
  6. Coat: Lightly dust each stuffed pepper with flour, then carefully coat it in the egg batter.
  7. Fry: Heat about 1 inch of oil in a large skillet over medium-high heat. Fry the chiles one at a time or two at a time, turning carefully, until golden on all sides. Drain on paper towels.
  8. Serve: Spoon warm tomato salsa onto each plate and place a chile relleno on top. Serve immediately.

🌾 Farmer’s Tip:

The key to a good chile relleno is keeping the roasted pepper intact when peeling and stuffing it. Don't worry if the peppers aren't perfect — a little rustic is part of the charm!

🍽️ Serving Ideas:

  • Serve with Mexican rice and beans
  • Top with fresh cilantro and diced onion
  • Add a little sour cream or crema
  • Serve alongside a fresh cabbage or cucumber salad
  • Enjoy with warm corn tortillas

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