Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Real Chiles Rellenos Recipe
Real chiles rellenos made with poblano peppers deliver authentic restaurant-quality results that taste exactly like your favorite Mexican restaurant's signature dish. This genuine recipe features the unique, flavorful sauce that separates exceptional chile rellenos from ordinary versions. The authentic preparation techniques ensure perfect poblano pepper texture while the traditional sauce adds the complex flavors that make real chile rellenos absolutely irresistible and worth the extra effort.
Chiles rellenos made with poblano peppers — just like the ones at your favorite Mexican restaurant! The unique, flavorful sauce and light, crispy batter are worth the effort and time it takes to prepare this cheesy classic at home. The steps are easy! Stuff and freeze the peppers in advance to save time.
Prep Time:
45 mins
Cook Time:
1 hr
Additional Time:
20 mins
Total Time:
2 hrs 5 mins
Servings:
4
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Ingredients
4 large poblano peppers
1/2 cup all-purpose flour for dredging
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
½ cup shredded Cheddar cheese
1 (14.5 ounce) can Mexican-style stewed tomatoes
1 tablespoon vegetable oil
½ onion, chopped
1 clove garlic, minced
1 ½ cups chicken broth
2 tablespoons distilled white vinegar
1 teaspoon dried Mexican oregano, crushed
½ teaspoon ground cumin
½ teaspoon black pepper
½ teaspoon hot pepper sauce (such as Cholula)
⅛ teaspoon ground cinnamon
⅓ cup all-purpose flour
½ teaspoon salt
5 egg whites, at room temperature
1 egg yolk, beaten
1 cup oil for frying, or as needed
4 tablespoons sour cream for garnish
Directions
Gather all ingredients.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil and place poblano peppers on the foil. Broil in the preheated oven until the skins are blackened and blistered over 80% of the surface, 8 to 10 minutes per side. Remove from the oven and turn the broiler off.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Transfer peppers to a resealable plastic bag. Seal the bag and let peppers steam and cool for about 20 minutes. Remove cooled peppers from the bag; scrape off and discard blackened skin.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Cut a slit lengthwise into the side of each pepper, then remove the seeds and veins. To reduce spiciness, rinse out any remaining seeds with water, then pat dry with paper towels.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Line a baking sheet with parchment or waxed paper. Place 1/2 cup flour into a shallow bowl for dredging.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Mix mozzarella, Monterey Jack, and Cheddar together in a bowl until thoroughly blended. Divide into four equal portions, then lightly squeeze each portion in your hands to make a cone shape. Insert each cone through the slit into a pepper, then pin the openings closed with toothpicks.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Dredge stuffed peppers in flour, then dust off any excess. Place onto the prepared baking sheet and into the freezer for at least 30 minutes while you make the sauce. Keep remaining dredging flour available for Step 10.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
To make the sauce, purée stewed tomatoes in a blender and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Add garlic and sauté for about 30 seconds. Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes. While the sauce is simmering, preheat the oven to 200 degrees F (95 degrees C) and warm a platter in the oven.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
To make the batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. Beat egg whites in a separate bowl with an electric mixer until stiff peaks form. Lightly mix in egg yolk and flour mixture until a fluffy batter forms.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Remove peppers from the freezer and dredge in flour again. Shake off excess flour, then use a spoon to gently dip each pepper into egg batter until completely coated.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Heat frying oil in a heavy cast iron skillet over medium-high heat until shimmering. Working in batches, gently place coated peppers into hot oil and fry until batter is golden brown and cheese filling is hot, about 5 minutes per side. Transfer fried peppers to the warmed platter while you finish frying.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
To serve, ladle a generous spoonful of sauce onto each plate, then place a pepper in the center.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Serve hot with a dollop of sour cream over top.
Brie Goldman / Food Styling: Skyler Myers / Prop Styling: Gabriel Greco
Recipe Tips
As written, this recipe is very mild.
Try different cheeses like pepper Jack, Oaxaca, and quesadilla cheese.
Freshly shredded cheeses will stick together best when forming a filling.
Try filling the peppers with meat, beans, sour cream, or rice.
Be sure your egg whites are at room temperature so they beat up nice and fluffy.
You can find Mexican oregano and cumin in the Mexican spice section of any grocery store.
Editor’s Note
Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 424 | Calories |
| 23g | Fat |
| 34g | Carbs |
| 21g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 424 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 9g | 47% |
| Cholesterol 91mg | 30% |
| Sodium 1240mg | 54% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 5g | 18% |
| Total Sugars 7g | |
| Protein 21g | 43% |
| Vitamin C 72mg | 80% |
| Calcium 395mg | 30% |
| Iron 4mg | 21% |
| Potassium 590mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
