Served with Red Sauce, Mexican Rice & Refried Beans
✅ Servings
2–3 people (makes 6 rellenos)
🛒 Ingredients
For the Chiles
6 Hatch green chiles (or poblano peppers if unavailable)
225–300 g Oaxaca cheese (or mozzarella/Monterey Jack as substitute)
Toothpicks (to close peppers)
For the Batter
4 eggs, separated
2–3 tbsp all-purpose flour
½ tsp salt
For the Red Sauce (Salsa Roja)
4 medium tomatoes, roughly chopped
½ white onion
2 cloves garlic
1 tsp Mexican oregano
½ tsp cumin
Salt to taste
1 cup chicken or veggie broth
1–2 tbsp oil for cooking
For Plating
Mexican rice (already cooked)
Refried beans
Queso fresco (for topping)
Oil for frying
🔥 Instructions
1️⃣ Prepare the Chiles
Roast chiles over open flame or broil until skin is blistered/charred.
Place in a bowl and cover 10 minutes to steam (easier to peel).
Carefully peel skins — keep stems on.
Make a small slit down each chile.
Remove seeds but keep structural shape intact.
Stuff generously with cheese and close slit with toothpicks.
✅ This ensures the cheese stays inside like the photo.
2️⃣ Make the Batter (Classic Puffy Style)
Separate egg whites into a large bowl.
Beat whites until stiff peaks form.
Whisk yolks with salt, then gently fold into the whites.
Lightly dust stuffed chiles with flour — helps batter stick.
Dip each chile into egg batter, coating fully.
3️⃣ Fry for Golden Perfection
Heat neutral oil to 180°C (350°F).
Fry 2–3 minutes per side until fluffy and deep golden brown.
Place on paper towel to drain.
4️⃣ Salsa Roja (Red Sauce)
Blend tomatoes, onion, garlic, cumin & oregano with broth.
Simmer in a pan ~10 minutes until slightly thickened.
Salt to taste.
✅ Should be smooth but still have small tomato chunks — like the image.
5️⃣ Plate Exactly Like the Photo
Spread a generous layer of salsa roja on plate.
Place two rellenos side-by-side, stems angled slightly up.
Spoon additional sauce over the top.
Add:
Scoop of Mexican rice (top-left of plate)
Scoop of refried beans topped with crumbled queso fresco
Sprinkle a bit more queso fresco over the rellenos.
📌 Final Look Target:
Golden-brown batter
Visible green chile edges
Bright red sauce covering base
Balanced tri-color plating
✅ Tips for Photo-Perfect Results
Detail How to Achieve It
Crispy coating Fry immediately after battering — don’t let sit
Colorful plating Use warm lighting and rustic plate if possible
Cheese interior Use large blocks, tightly stuffed
Red sauce texture Don’t over-blend tomatoes