Chile Relleno

Celebrate Cinco de Mayo with this classic recipe for stuffed Poblano peppers.

  • Servings 2
  • 40
  • Medium



For the chiles:

  • 2 Poblano chiles
  • 2 cups Cheese, shredded
  • 3 Eggs
  • 1/4 cup Wheat Flour
  • 1 cup Vegetable Oil, for frying

For the caldillo:

  • 2 cups Tomato, chopped & drained
  • ½ Onion, chopped
  • 2 Garlic cloves
  • 1 ½ cups Chicken Broth
  • Salt & pepper, to taste


For the chiles:

  1. Wash and dry your chiles. Heat olive oil on a flat top grill. Char the chiles on both sides. When done, place in a small paper bag to sweat out any moisture. Remove from the bag, peel, and remove the seeds.
  2. Stuff the peppers with the cheese.
  3. Separate the egg whites from the egg yolks. Set the egg yolks aside and beat the whites on high until they start to fluff. Add the yolks back in with the whites and gradually add in the flour as you continue to mix the ingredients together until smooth.
  4. Heat your vegetable oil over medium-high heat. Dip the chiles in the batter, coating them generously on both sides. Place into the oil and fry until golden brown. Remove from the pan and let rest on a plate lined with paper towel.

For the caldillo:

  1. Place the tomatoes, onion, garlic and chicken broth in the blender and blend on high until smooth.
  2. Transfer to a sauce pan and cook on high for about 10 minutes until the sauce starts to thicken.  Season with salt and pepper to taste.
  3. Serve the fried chiles on top of the sauce.
  4. Top with extra sauce & fresh cilantro.

Pro Tips

Try a different version using your favorite cooked meat. Mix it in with the cheese before frying the chiles.


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