Take 4 poblano peppers and roast them at 450 until nice and charred all the way around. Remove from oven and let them rest, covered by a kitchen towel for about 10 minutes. Peel off most of the skin.

Make 1 slice from top to bottom in each pepper. BTW, it is fine to leave the stems on, and even preferable.

You make the choice to remove the seeds or not. I keep the seeds. In the slice that you made, put a good amount of some cheese in there... I like manchego or even cheddar. Go crazy! Float your own boat, lol. Put peppers aside.

Take 2 eggs and separate the whites from the yolks. Beat the whites til very fluffy. Beat the yolks until well beaten, and then FOLD them back into the egg whites..... Don't go mixing them back into the egg whites and ruin it all, or I will have to hunt you down.

Have a pan of oil at 350 degrees.... Not olive oil.

Dip the peppers into the egg mixture and fry til done.... It won't take long.

That is it..... But wait, there is more if you call right now! That's right, if you call right now, we will include a special sauce recipe, valued at $37.23 at no extra charge! Just pay separate shipping and handling.

Ok, so here is what you should have been doing even before starting the rellenos.... Making the awesome sauce. I don't actually have a recipe, but here goes nuthin'!

Chop up an onion in fairly small pieces. Maybe a cup or so. Put it in a medium pan. Add as much minced garlic as you like.... I like a lot. Maybe half a head. Cover with water by an inch or so. Add a can of tomato paste... The 6 ounce can. Give a stir.

Now add the following....

Chili powder.... I use somewhere between a quarter and a half a cup. Start with less and add the amount that works for you..... You will re-season at the end, anyway.

Salt and pepper to taste. Go easy at first as you can add more later.

1 tbs of cumin..... But again, adjust as you see fit.

Bring all of that to a boil, and then reduce to a simmer.... Do not use a lid.... Simmer for about an hour, or until the sauce has reached the desired consistency for you. Adjust seasonings and simmer 5 more minutes.

Pour the sauce over your rellenos, and then send me telepathic thanks.

Variation: when making the sauce, add chopped jalapeños or a bit of sriacha sauce.

sounds good, thanks for posting!

Just wanted to update:

I made this last night using all brand new spices, and had to cut way back on the spices! Seems my old ones had lost a lot of their flavor. So, just a "heads up".

Yum! Sounds great!

Sounds good. But really, without bread? Are you being facetious? Or am I completely out of the loop with Mexican food? Maybe a tortilla or two, but bread ... ? If DH would eat cheese I would make this soon. As it is I will probably have to wait till he goes away for awhile.

Some people add flour to their egg batter...

"Rellenos" means "filled" or "stuffed", and I've also had chiles stuffed with cooked meat, so that might be something your DH would like...

Here's a link to a similar recipe, with pictures, but different methodology. This cook makes his salsa without chile powder.

Fool Proof Chiles Rellenos con Queso


As with all chiles, I highly recommend using disposable gloves when handling them. If you do not use gloves, be sure to wash your hands thoroughly (maybe even TWICE) before touching your eyes or other sensitive areas.

exactly..... no flour or breadcrumbs in the batter.

That clears things up; thank you. I have never seen a recipe for chile rellenos with flour or breadcrumbs, thus my confusion.

Oh MAN these sound good.