CHILES RELLENOS ❤

If you enjoy comforting Mexican-inspired dishes that feel special but are still doable at home, this recipe is for you. These stuffed poblano peppers are rich, flavorful, and satisfying without being complicated. Instead of a heavy process, this version focuses on clear steps, balanced flavors, and simple techniques that even beginner cooks can follow. It’s a great dish to make when you want something homemade, warm, and worth sharing with family or friends.

Ingredients

For the peppers and filling

• 4 large poblano peppers

• 1 pound ground beef

• ½ medium onion, finely chopped

• 2 cloves garlic, minced

• 1 small potato, peeled and diced very small

• ¼ cup finely chopped carrot

• ¼ cup chopped bell pepper (any color)

• 1 teaspoon ground cumin

• ½ teaspoon black pepper

• Salt to taste

• 1 teaspoon chicken bouillon powder (optional)

• 1 cup shredded cheese (mozzarella, Oaxaca, or Mexican blend)

For the egg coating

• 4 eggs, separated

• ¼ cup all-purpose flour

• Vegetable oil for frying

For the light tomato sauce

• 2 Roma tomatoes, chopped

• ½ small onion, sliced

• 2 cloves garlic, minced

• 1 small jalapeño, seeds removed and finely chopped

• 1½ cups water

• 1–2 teaspoons chicken bouillon powder (to taste)

• A small handful of chopped cilantro (optional)

Instructions

Start by preparing the poblano peppers. Make a small slit down one side of each pepper and carefully remove the seeds. Roast the peppers over a stovetop burner, grill, or hot skillet until the skin is blistered and dark on all sides. Place them in a bowl, cover tightly, and let them steam for 10 minutes. Gently peel off the loose charred skin and set the peppers aside.

For the filling, cook the ground beef in a skillet over medium heat until no longer pink. Drain excess grease. Add the onion, bell pepper, carrot, and potato. Cook for several minutes until the vegetables begin to soften. Stir in the garlic, cumin, black pepper, chicken bouillon, and salt. Add a small splash of water, cover, and let simmer on low until the potatoes are tender and the mixture is moist but not watery. Turn off heat and let cool slightly.

Prepare the sauce by heating a little oil in a pan. Sauté the onion until soft, then add garlic and jalapeño. Stir for about one minute. Add tomatoes, water, chicken bouillon, and cilantro. Simmer on medium-low for 10–15 minutes until lightly thickened. Taste and adjust seasoning.

Stuff each poblano pepper with the beef mixture, then add a small amount of cheese inside. Gently close the opening; toothpicks can help keep them sealed if needed.

Beat the egg whites until stiff peaks form. Gently fold in the egg yolks until just combined. Lightly coat each pepper with flour, then dip into the egg mixture.

Heat oil in a skillet over medium heat. Carefully place the peppers into the oil and fry until golden on all sides, turning gently. Remove and drain on paper towels.

To serve, spoon some tomato sauce onto a plate and place a stuffed pepper on top. Add more sauce if desired.

Notes or Tips

• Choose poblano peppers that are long and flat; they are easier to stuff and cook evenly.

• Dice the vegetables very small so the filling stays inside the pepper.

• Do not overstuff the peppers, or the filling may leak during frying.

• If you prefer a lighter dish, the peppers can be served without frying and simply baked after stuffing.

• This dish pairs well with rice, beans, or warm tortillas.

If you try this recipe, let people know how it turned out and encourage them to share their own tips or variations.