Mexican · Dinner

Chiles rellenos

Name: Chiles rellenos
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 35 min
Yield: 6 chiles
Cuisine: Mexican
Ingredients: 6 large poblano chiles; 12 ounces Oaxaca or Monterey Jack cheese, cut into 6 logs; 5 Roma tomatoes, halved; 1/2 white onion, quartered; 3 garlic cloves; 1 cup low-sodium chicken or vegetable stock; 1 teaspoon dried Mexican oregano; 1 1/2 teaspoons kosher salt, divided; 4 large eggs, separated; 1/4 teaspoon cream of tartar; 1/2 cup all-purpose flour, divided; 3 cups neutral oil, for frying

Charred poblanos filled with melting cheese, cloaked in airy egg batter, fried golden, and served immediately over a light roasted-tomato caldillo.

About 1 hr 35 minTotal

About 1 hr 20 minActive

$$Cost

AdvancedDifficulty

Makes 6 chiles

Equipment

Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Best starting skillet
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3
View at Amazon
Another workable path: Preheat a 9-inch metal cake pan; the crust will be lighter but still valid.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the recipe’s diameter and preheating method, then checked material, heat retention, cooktop fit, weight, care, stable model identity, and exact destination. Kwilt has not cooked with this skillet.
Lodge 10.25-Inch Seasoned Cast Iron Skillet · L8SK3: The 10.25-inch seasoned surface matches the recipe footprint and retains enough heat to create the crisp cornbread edge promised by a preheated skillet method. Trade-off: It weighs more than five pounds, the handles become hot, and avoiding rust requires prompt hand washing, drying, and light oiling.
Another workable path: Preheat a 9-inch metal cake pan with the recipe’s fat; the crust will be lighter but the crumb and flavor remain valid.
Sources
Lodge cast-iron material and care
Amazon exact product listing

Ingredients

1× recipe · Makes 6 chiles

6 large poblano chiles
12 ounces Oaxaca or Monterey Jack cheese, cut into 6 logs
5 Roma tomatoes, halved
1/2 white onion, quartered
3 garlic cloves
1 cup low-sodium chicken or vegetable stock
1 teaspoon dried Mexican oregano
1 1/2 teaspoons kosher salt, divided
4 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup all-purpose flour, divided
3 cups neutral oil, for frying

Instructions

Char poblanos over a flame or under a broiler until blackened all over. Cover 10 minutes, then peel without rinsing. Cut one lengthwise slit in each, carefully remove seeds, fill with cheese, and close with toothpicks.
Broil tomatoes, onion, and garlic until spotted. Blend with stock, oregano, and 1/2 teaspoon salt. Simmer the caldillo in a wide saucepan until lightly thickened, 12 to 15 minutes; keep warm.
Heat oil in a to 350°F. Beat egg whites and cream of tartar to firm glossy peaks. Beat yolks with 1/2 teaspoon salt, then gently fold them into the whites. Spread remaining flour on a plate.
Pat chiles dry, dust lightly in flour, and coat completely in batter. Fry two at a time, spooning hot oil over exposed batter and turning once, until evenly golden, 3 to 5 minutes total. Maintain 340–350°F and drain on a rack.
Remove toothpicks. Spoon caldillo onto warm plates, set a chile on each, and serve at once while the capeado is airy and the cheese molten.

Puebla, MexicoPoblano cooking traditions

From the table

About this recipe

Mexico has many chiles rellenos with different chiles, fillings, sauces, and battered or unbattered finishes. This is the familiar cheese-filled roasted poblano with airy capeado de huevo and tomato caldillo rather than a claim that one preparation represents them all.

Mexico has many chiles rellenos with different chiles, fillings, sauces, and battered or unbattered finishes. This is the familiar cheese-filled poblano with capeado de huevo and tomato caldillo. Peeling without rinsing preserves roasted flavor; putting sauce under—not over—the chile protects the delicate crust. This Kwilt version follows the reviewed household adaptation: Select the classic cheese-and-capeado branch, add a restrained roasted-tomato caldillo, and sequence service to preserve the fragile fried texture.

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