Best 7 Cheese Stuffed Peppers Chile Rellenos Recipes

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Indulge in the culinary delight of Chile Rellenos, a flavorful and visually stunning Mexican dish that combines the richness of cheese-stuffed poblano peppers, the crispy embrace of a golden-brown batter, and a tantalizingly tangy tomato sauce. This comprehensive guide presents a collection of three delectable Chile Rellenos recipes, catering to various dietary preferences and cooking skill levels. Embark on a culinary journey as we unveil the secrets behind these exquisite stuffed peppers, promising an explosion of flavors with every bite.

Here are our top 7 tried and tested recipes!

CHILES RELLENOS (STUFFED PEPPERS)



Chiles Rellenos (Stuffed Peppers) image

This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.

Provided by ADRIANSALAS

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 4

Number Of Ingredients 10

4 fresh poblano chile peppers
½ pound lean ground beef
1 onion, chopped
1 clove garlic, chopped
salt and pepper to taste
3 eggs, separated
1 cup shredded mozzarella cheese
2 roma (plum) tomatoes, chopped
½ cup all-purpose flour
1 cup corn oil

Steps:

  • Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
  • While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
  • Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
  • Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
  • Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Nutrition Facts : Calories 808.1 calories, Carbohydrate 19.7 g, Cholesterol 194.8 mg, Fat 70.6 g, Fiber 2.8 g, Protein 25.4 g, SaturatedFat 13.9 g, Sodium 270.2 mg, Sugar 3.7 g

CHILE RELLENO RECIPE



Chile Relleno Recipe image

This chile relleno recipe is the ultimate Mexican stuffed pepper, with roasted poblano peppers stuffed with melty cheese, battered and lightly fried.

Provided by Mike Hultquist

Categories     Appetizer     Main Course

Time 40m

Number Of Ingredients 6

4 poblano peppers ((or use New Mexican peppers, Hatch peppers, Anaheims or others))
2 eggs (separated)
½ cup flour (separated)
6 ounces melty cheese (or equivalent of shredded cheese)
Pinch of salt
Oil for frying

Steps:

  • Roast the peppers over an open flame, or use your oven broiler, until skins are blackened on each side. Over flame, it should only take about 5 minutes. In the broiler, it could take 10 or more minutes.
  • Remove the peppers and transfer to a paper or plastic bag and seal them up. Allow to steam and cool. This will loosen up the skins.
  • Once cooled, peel off the blackened skins.
  • Slice open each pepper lengthwise with one long slit, then remove the innards with a knife or spoon.
  • Stuff each pepper with cheese, but do not overstuff. Make sure you can still close the pepper.
  • Heat 2 inches of vegetable oil in a wide pot to 375 degrees F. Do not let the oil boil. If you do not have a thermometer, test the oil with a tiny drop of flour. It will immediately sizzle up.
  • Separate the egg yolks from the whites and add the egg whites to a large bowl. Beat the egg whites until they fluff up and form stiff peaks, about 5 minutes. An electric egg beater is ideal. Gently stir in egg yolks.
  • Add flour to a separate bowl with a bit of salt. Dip the stuffed peppers into the flour to coat them, then dip them into the egg batter to coat them completely.
  • Fry each pepper about 2-3 minutes each side, or until they are a golden brown.
  • Remove the peppers and set them onto a paper towel lined plate to drain excess oil.
  • Serve with your favorite salsa or sauce!

Nutrition Facts : Calories 531 kcal, Carbohydrate 18 g, Protein 16 g, Fat 45 g, SaturatedFat 12 g, Cholesterol 126 mg, Sodium 299 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CHILES RELLENOS



Chiles Rellenos image

Make the classic stuffed peppers, called chiles rellenos, that are common in Mexican homes and Mexican-style restaurants.

Provided by Robin Grose

Categories     Entree     Dinner

Time 1h15m

Yield 4

Number Of Ingredients 6

2 pounds large fresh green chiles , such as Poblano or Anaheim, roasted and peeled, or canned whole green chiles
1 pound queso blanco , Mexican Manchego or Chihuahua cheese, sliced or shredded
Optional : 1/4 cup all-purpose flour
5 large eggs, chilled and separated into whites and yolks
Pinch of salt
Oil, for frying, enough to reach a depth of 2 inches in your frying pan

Steps:

  • Gather the ingredients.
  • Roast the chiles on a hot grill or under a broiler on high heat. Use tongs to turn them occasionally, roasting until the skins are blackened and charred, about 20 minutes.
  • When the skin of the peppers is sufficiently charred and blistered, remove from the heat, place in a bowl with plastic wrap, and let them cool to room temperature. Once cool, remove from bowl and peel the skin from the cooled chiles, rinsing your fingers if they become sticky. (Do not rinse the peppers themselves, as you will be washing away most of their flavor.) Be careful to not tear the chile while peeling it.
  • Remove the seeds by making a small slice into the side of each chile, about 2 to 3 inches long, just big enough to get a spoon into. (Don't hesitate to use an existing tear if there is one.) Delicately insert the spoon into the pepper and scrape the seeds and the white membrane out, trying as hard as you can to not tear the flesh, as it can tear easily.
  • Place 2 ounces of cheese into each pepper; work slowly, delicately, and without forcing. Don't over-stuff the chile, making sure the open edges of the pepper still come together.
  • Place the flour on a large plate. Put a chile on the flour and sprinkle the rest of the flour on top. Rub your finger around on the surface of the pepper to make sure that it is completely coated, then dust off any excess flour and set chile aside. Repeat this procedure with each of the peppers.
  • To prepare the batter, whip the egg whites in a chilled bowl until they are stiff.
  • Briefly beat the egg yolks in a separate bowl.
  • Then slowly and gently fold them into the beaten whites with the pinch of salt.
  • Heat the oil in a frying pan to 350 F. Test it with a drop of batter before putting a whole chile in; if the drop sizzles and floats to the top, it's the right temperature. If it sinks, the oil is not ready; let it heat a little more.
  • Once the oil is hot enough, hold the chiles one at a time by the stem and support the bottom with your fingers or a spoon. Dip the stuffed pepper into the batter and coat completely.
  • Carefully place it into the hot oil to fry. Repeat with more chiles if there is room in your pan (don't overcrowd the pan). Cook for 1 to 2 minutes, turning over halfway until the batter is a crisp golden brown on all sides. Fry in batches if necessary.
  • Remove the chiles from the oil and let them drain on paper towels until all the peppers have been fried.
  • Serve chiles rellenos immediately. Enjoy!

Nutrition Facts : Calories 594 kcal, Carbohydrate 25 g, Cholesterol 312 mg, Fiber 3 g, Protein 35 g, SaturatedFat 18 g, Sodium 936 mg, Sugar 14 g, Fat 41 g, ServingSize 4 Servings, UnsaturatedFat 0 g

STUFFED POBLANO CHILES ("CHILES RELLENOS")



Stuffed Poblano Chiles (

Provided by Marcela Valladolid

Time 35m

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

CHEESE-STUFFED PEPPERS



Cheese-Stuffed Peppers image

This great appetizer has been served in our house over and over again and keeps getting compliments and requests for the recipe. It is a great meze with ouzo or wine. Can be served hot or cold. Enjoy!

Provided by RIOULA

Categories     Appetizers and Snacks     Cheese

Time 40m

Yield 8

Number Of Ingredients 11

8 long, green, mild peppers - tops, seeds, and stems carefully removed
¼ cup olive oil
2 tablespoons grated onion
2 tablespoons chopped tomatoes
1 tablespoon ketchup
1 tablespoon chopped fresh parsley
ground black pepper, or more to taste
dried oregano, or more to taste
1 pinch cayenne pepper, or more to taste
½ pound crumbled feta cheese
1 tablespoon olive oil, or as needed

Steps:

  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add peppers and cook uncovered for 5 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and allow to cool.
  • Meanwhile, heat 1/4 cup oil in a saucepan over medium heat. Add onion and cook until slightly softened 3 to 5 minutes. Add tomatoes, ketchup, parsley, black pepper, oregano, and cayenne pepper. Allow to cool slightly. Mix in feta cheese and parsley.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Fill blanched peppers with feta mixture and place on a baking sheet. Brush stuffed peppers with olive oil.
  • Broil peppers under the preheated broiler, turning frequently, about 15 minutes.

Nutrition Facts : Calories 171 calories, Carbohydrate 6.1 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 339.5 mg, Sugar 4.1 g

STUFFED PEPPERS (CHILES RELLENOS)



Stuffed Peppers (Chiles Rellenos) image

Provided by Marian Burros

Categories     appetizer

Time 40m

Yield 3 or 4 servings

Number Of Ingredients 7

6-8 fresh Anaheim chiles, peeled
1/2 pound Monterey Jack cheese
1/2 cup flour
5 eggs, separated
Salt to taste
Vegetable oil for frying
Tomato sauce (see recipe)

Steps:

  • Wash chiles, dry and place on broiler rack about an inch from heat. Turn chiles frequently until they are blistered and lightly brown. Watch carefully. As each chile is done, place it in a plastic bag and keep bag closed. As each chile cools, remove from bag and peel. Use a paring knife and your fingers. (Chiles can be peeled a day ahead and refrigerated in a plastic bag.)
  • Cut a slit down the side of each chile. Carefully remove seeds and white membrane. Be careful not to weaken stem.
  • Stuff each chile with a piece of cheese about 1/2 inch wide and 1/2 inch thick and a little shorter than the length of the chile. Lap the cut edges over a little to encase the filling.
  • Roll chiles in flour to coat evenly; shake off excess.
  • Beat egg whites with salt until soft peaks form. Beat yolks until thick. Fold whites into yolks.
  • Heat enough oil in large frying pan to the depth of 1/4 inch.
  • Hold each chile by stem end and dip into batter. Fry in hot oil, only as many as the skillet can hold without crowding. When golden brown, turn and fry until golden brown on second side. Remove and drain thoroughly on paper towels. Serve immediately with the following tomato sauce, if desired.

CHEESE-STUFFED CHILE RELLENOS EGG ROLLS



Cheese-Stuffed Chile Rellenos Egg Rolls image

A favorite from a local restaurant no longer in business. Not an authentic Mexican chile relleno, but a crispy, flaky version.

Provided by Colorado Cookie

Categories     Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 5

1 package egg roll wrap
3 cans whole green chilies
8 ounces cheese (Cheddar,jack or pepper jack cut in one ounce sticks)
1/2 box cornstarch
oil (for deep frying)

Steps:

  • Drain green chiles.
  • Sprinkle cornstarch on sheet pan.
  • Open up chile and place on egg roll wrapper with corner facing you.
  • Place cheese stick on chile and roll up, tucking in corners and moistening edges to seal.
  • Toss in cornstarch, dusting liberally.
  • (Can be made up to this point a day ahead. Leave in cornstarch. Cover and refrigerate.) Shake off excess cornstarch and deep fry in 350 oil to cover until lightly golden and cheese just starts to ooze out.
  • Drain on paper towels and keep warm in 250 oven.
  • Serve as a side dish or appetizer with your favorite Mexican meal.
  • Add your favorite condi- ments/sauces.

Tips:

  • For a smoky flavor, roast the poblano peppers over an open flame or under a broiler until the skin is blackened. Then, place the peppers in a paper bag to steam for 15 minutes. This will make the peppers easier to peel.
  • To make the cheese filling, use a combination of Mexican cheeses, such as queso fresco, queso panela, and queso Oaxaca. This will give the filling a complex flavor and texture.
  • If you don't have a deep fryer, you can shallow fry the chile rellenos in a large skillet over medium heat. Just be sure to use enough oil to cover the peppers halfway.
  • Serve the chile rellenos with your favorite toppings, such as salsa, guacamole, sour cream, and cilantro.

Conclusion:

Chile rellenos are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. They are perfect for a special occasion or a casual meal. With a little planning and preparation, you can easily make this classic Mexican dish at home. So next time you're looking for something new and exciting to cook, give chile rellenos a try!

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