Chiles Rellenos with Mexican Tomato Sauce
A classic and comforting Mexican dish, Chiles Rellenos features roasted poblano peppers stuffed with gooey cheese, dipped in a light beer batter, and deep-fried until crispy.
Served with a warm, aromatic Mexican tomato sauce, this dish brings bold flavors and satisfying textures to the table.
Perfect for a special family dinner or festive occasion!
Ingredients
For the Chiles:
6 poblano chiles
8 ounces Oaxacan-style string cheese, mozzarella, or Monterey Jack.
For the Batter:
1 1/2 cups all-purpose flour, plus more for dredging
1 1/2 teaspoons baking powder
1 teaspoon ground cumin.
1 teaspoon fine salt, plus more for sprinkling
1 (12-ounce) bottle or can lager-style beer
Vegetable oil, for deep-frying.
For the Mexican Tomato Sauce:
2 pounds ripe tomatoes, cored and roughly chopped
1/4 medium yellow onion
6 cloves garlic
5 sprigs fresh coriander (cilantro).
1 serrano chile (with seeds)
1 tablespoon kosher salt
1/2 teaspoon ground cinnamon (preferably Mexican).
Sure! Here’s a step-by-step set of instructions for your Chiles Rellenos with Mexican Tomato Sauce recipe:
Instructions
1. Prepare the Chiles:
Roast the poblano chiles over an open flame or under a broiler, turning occasionally, until the skins are blistered and charred all over.
Transfer the chiles to a bowl and cover with plastic wrap or a kitchen towel. Let steam for 10-15 minutes to loosen the skins.
Once cooled, peel off the charred skins carefully. Make a small slit along one side of each chile and gently remove the seeds and membranes, keeping the chiles as intact as possible.
2. Stuff the Chiles:
Cut the cheese into strips and stuff each chile with the cheese.
Pinch the opening closed gently and lightly dredge the chiles in flour. Shake off excess flour and set aside.
3. Make the Batter:
In a mixing bowl, whisk together 1 1/2 cups flour, baking powder, cumin, and salt.
Slowly pour in the beer while whisking until a smooth batter forms. Let the batter rest while heating the oil.
4. Fry the Chiles:
In a deep, heavy-bottomed pot or skillet, heat about 1 1/2 to 2 inches of vegetable oil to 350°F (175°C).
Dip each floured chile into the beer batter, coating well, then carefully lower into the hot oil.
Fry the chiles in batches, turning as needed, until golden brown and crispy (about 4-5 minutes per batch).
Transfer to a paper towel-lined plate and sprinkle lightly with salt while still hot.
5. Make the Mexican Tomato Sauce:
In a saucepan, combine the tomatoes, onion, garlic, cilantro, serrano chile, salt, and cinnamon.
Bring to a boil, reduce heat, and simmer for about 20-25 minutes until the tomatoes have broken down.
Blend the sauce using a blender or immersion blender until smooth.
Return to the pan, taste, and adjust seasoning as needed. Keep warm.
Absolutely! Here’s a complete section with variations, storage, and serving suggestions for your Chiles Rellenos recipe:
Variations:
Meat-Stuffed Chiles: Instead of cheese, stuff the chiles with a mixture of cooked ground beef or pork, onions, garlic, raisins, and nuts for a more traditional Mexican twist.
Seafood Chiles: Fill the chiles with a shrimp and cheese mixture for a coastal Mexican take.
Vegan Option: Use plant-based cheese and ensure the batter is made with non-alcoholic beer or sparkling water.
Rellenos de Picadillo: Try stuffing with picadillo (a spiced ground meat and potato mixture) for a hearty, savory flavor.
Sauce Variations: Swap the tomato sauce for a creamy poblano or roasted tomatillo salsa for a different flavor profile.
Storage:
Refrigerator: Place cooled chiles rellenos in an airtight container and refrigerate for up to 3 days. Store the sauce separately.
Freezer: These can be frozen after frying (without sauce).
Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Freeze for up to 2 months.
Reheating: Reheat in the oven at 375°F (190°C) until hot and crispy, about 10-15 minutes.
Reheat the sauce separately on the stovetop or in the microwave.
Serving Suggestions:
With Rice & Beans: Serve alongside Mexican rice and refried or black beans for a complete, traditional meal.
Topped with Crema: Drizzle with Mexican crema or sour cream for a creamy contrast.
Fresh Garnishes: Sprinkle with fresh cilantro, chopped onions, or crumbled queso fresco for extra flavor and texture.
With Tortillas: Serve with warm corn or flour tortillas to scoop up the sauce and chiles.
Paired with Margaritas: Complement the dish with a classic margarita, agua fresca, or a cold Mexican lager.
Would you also like me to add a Frequently Asked Questions section for this recipe, like I did with the chili earlier?