Chiles Rellenos


Chiles Rellenos is one of my favourite recipes that I cherish and have very close to my heart, not only because it is a staple dish from our Mexican gastronomy, but because it brings me very font memories of my childhood. I would never forget the smell of charred poblano peppers, I knew my parents would be making stuffed pepper and I would get very excited. I remember that my sister and I would help to peel the poblanos and then we would sneakily start eating the quesillo (Oaxacan cheese) and my mum would tell us off and then she would kick us out from the kitchen, because she would start doing the egg batter and according to a Mexican superstition, if you have a strong look, you might spoil the batter and it would never reach stiff peaks.

My dad was in charge of the tomato sauce and it would be the best tomato sauce ever. I love those memories of my family and I enjoying cooking together, so that is why I feel so happy to share this recipe with you, because it is a very special recipe.

I would never thought in a million years that I was going to be able to find fresh poblano peppers in London, but these days I do, not all the time, but when I do, I always buy some despite the price. This recipe is only good to make with fresh peppers, but if you can’t find poblanos, you can replace them with Romano peppers. Also it is quite difficult to find the same cheese we use in Mexico, so here in London I use halloumi.

If you make them, I would love to know if you like the recipe, so please leave a message.

Karla x

Chiles Rellenos

Servings 8 peppers
Prep Time 45 mins
Cook Time 45 mins


  • Electric hand mixer
  • toothpicks
  • Blender


To make the chiles rellenos

  • 8 medium poblano peppers or any size you can find
  • 3 medium eggs
  • 2 packets halloumi
  • ½ cup all purpose white flour
  • 1 cup vegetable oil

To make the tomato sauce

  • 4 medium tomatoes
  • 1 medium white onion
  • 2 small garlic cloves
  • 1 tbsp tomato puree
  • 1 tsbp salt
  • 1 cup water
  • 2 tbsp vegetable oil
  • ½ tsp dried oregano


  • Start by making the tomato sauce. This is a very easy step. Just roughly chop the vegetable, place them in a blender with salt and water. Blend until very smooth.
  • Heat the oil in a saucepan to medium heat and pour the sauce. Add the dried oregano and tomato puree. Cook for 30 minutes, stirring from time to time. Set aside.
  • To make the chiles rellenos. Start by placing individually the poblano peppers on a hob burner (see pic below), make sure the peppers get blacken all around.
  • Once they are blacklen, while they are still hot, place inside a plastic bag for 10 minutes. The poblanos will sweat and it will be easier to remove the black skin.
  • After 10 minutes, take them out of the bag and remove the black skin with your hands. Then, very carefully, make an incision along each pepper and remove the seeds, leaving the stem on. (see pic below)
  • When the poblano peppers are cleaned and peeled, stuff them with halloumi cheese. Do not add a lot, otherwise it will be difficult to close them. When they have been stuffed with the cheese, use a toothpick to close them, this will prevent the cheese to come out when they are fry. Set aside. (see pic below)
  • To make the egg batter. Separate the egg whites from the yolks. Place the egg white in a large bowl and using an electric hand mixer, mix until it reaches stiff peaks, this will take around 5 minutes, then add the egg yolks and mix for one more minute. (see pic below)
  • Have all the ingredients ready to batter and fry the peppers. Place the flour on a plate, then heat the oil on a large non stick frying pan to medium heat. Flour each pepper individually, soon after, place it in the batter, covering all the pepper, except the stem. Take it to the frying pan and fry for 1 minute on each side. The pepper needs to look golden brown. (see pic below)
  • When all the poblanos have been fried, remove the toothpick and place them inside the tomato sauce or serve them soon after they have been fried and add some of the sauce on top. Pair them with some tomato rice. Make them in a special ocassion and enjoy them with family and friends.


  • Buy cheese according to the number of poblano peppers you are doing.
  • The tomato sauce can be made in advance.
  • The peppers can be char and prepare in advance as well.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, comida mexicana, mexican cooking classes, chiles rellenos

I would love to hear if you liked this recipe, tag me on social media #mexicanfoodmemories to see your creations. And if you want to learn to make this recipe and more, join me in one of my Mexican Cooking Classes.



Join the Conversation

  1. Karla en donde consigues los chiles poblanos? No los he podido encontrar en Londres! 🙁

    1. Estos los consigo en Primrose Hill, son súper chiquitos, pero yo compré los más grandes que había, que también eran pequeños, pero todavía los pude usar para hacer chiles rellenos

  2. Hi Karla.Your recipe looks great! I have a question about one of the ingredients – it is listed as tomato puree – is that the same thing as tomato paste? I want to try your recipe, however, I am unfamiliar with that one ingredient. I am in the United States. Thank you for sharing your recipe!

    1. Hi Mary,
      Apologies to reply until now. Yes, tomato purée is tomato paste. Here in the UK we call it like that. I hope you like the recipe ☺️

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