Chile Rellenos

Chile Rellenos


  • 4-6 poblano peppers
  • 1 1/2 cups shredded pepper jack cheese
  • 1 1/2 cups shredded mexican melting cheese (quesadilla)
  • juice of 1/2 lime
  • 1 3/4 cups milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 tsp salt
  • 1 Tbs baking powder
  • 1 3/4 cups flour
Chile Sauce
  • 2 dried anaheim peppers– stems and seeds removed
  • 2 dried pasilla peppers– stems and seeds removed
  • 1/2 red onion diced
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1/4 tsp cumin
  • 1 tsp dried Mexican oregano
  • 1 tsp salt
  • 2 cups chicken stock
  • juice of 1/2 lime
Spanish Rice
  • 3/4 cup white rice
  • 1 1/2 cups chicken stock
  • 1/2 tsp paprika
  • 1/2 tsp dried Mexican oregano
  • 1/4 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Gather all of your ingredients and pots and pans. You will need 1 broiler pan or sheet tray, 1 sauce pan to make the sauce, a small sauce pan if you are cooking rice, a large heavy duty sauce pan to fry the stuffed chiles, and a cooling rack/ sheet tray combo for the cooked chiles.

Roast the poblano peppers and tomatoes on a pan under a pre-heated broiler. Make sure to turn the peppers and tomatoes to char all sides over the next 6-7 minutes. When the peppers are thoroughly charred, carefully remove the pan from the broiler and place the poblanos in either a plastic Ziploc bag or heat proof tupperware container with a tight fitting lid. Set the peppers aside in the refrigerator for 10-15 minutes for the skins to steam off and the peppers to cool to a temperature that you can handle.

While the peppers are cooling, whisk together the wet ingredients until thoroughly combined and then add the dry ingredients mixing thoroughly after each addition. Let the batter sit aside until you are ready to deep fry the stuffed poblanos.

When the peppers are cool enough to handle, peel the charred skins off of the poblanos, working carefully so that the peppers do not tear. Lay the peppers on a paper towel to absorb extra liquid. Make a small incision in each pepper and carefully remove the seeds with a small spoon. Mix together the two shredded cheeses and a small bit of lime juice. Carefully stuff each of the peppers. Set in the refrigerator as you make the rice and the sauce.

In a small saucepan with a tight fitting lid, bring to a boil the rice and chicken stock. Add the spices and stir thoroughly. Turn the heat down to simmer/low and put a tight lid on the boiling mixture. Let cook over super low heat for 20 minutes or until all of the liquid has been absorbed. The rice will keep warm on the stovetop with the heat off as long as the lid remains in place.

To make the roasted chile sauce, dry roast the dried peppers over medium heat so that the skins become pliable. Add the roasted tomatoes, 1/2 red onion diced, all of the dried spices and salt, and the 2 cups of chicken stock. Bring to a boil over medium-high heat and boil for 15 minutes. Carefully pour all of the ingredients from the pan into your blender and blend over high for 20 seconds or until thoroughly pureed. Return the pureed sauce into the pan and add the juice of 1/2 lime. Turn the heat on to low, keeping the sauce warm until the chiles are ready to be served.

Fill your heavy duty sauce pan with enough canola or vegetable oil that the pan is 3/4 filled with oil. Heat the oil to 325-350 degrees over medium-high heat. Take the stuffed chiles and lightly dredge them in all purpose flour and then carefully dip the chiles into the batter. Let excess batter drip off of the chile and then carefully submerge the bottom of the chile into the hot oil. The oil should begin to bubble rapidly. Please be careful not to burn yourself or drop the chile into the oil causing the oil to splash over the pan. Slowly let the chile slide into the oil and deep fry turning so that all the sides are completely browned. Remove the nicely browned chiles from the oil and place onto a stack of paper towels or cooling rack placed over a sheet tray to catch any excess oil. Continue cooking your chiles 1-2 at a time until all of the stuffed chiles have been prepared. Serve immediately with roasted red chile sauce and spanish rice.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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