Chiles rellenos
Piments poblanos rôtis farcis au fromage, enrobés d'une pâte aux œufs mousseuse, frits et servis dans un bouillon de tomate.
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Roast the peppers
Roast the poblanos directly over a gas flame or under a very hot grill, turning, for 8–10 minutes, until the skin is blistered and blackened all over. Put them in a bowl, cover and let them steam for 10 minutes.
Peel and stuff
Rub off the blackened skin with your fingers (don't rinse them, or you lose flavour). Make a slit down one side of each pepper, carefully pull out the seeds and fill with the cheese. Close the slit with a toothpick.
Make the tomato broth
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Make the batter
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Coat and fry
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Serve
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Roast the peppers
Roast the poblanos directly over a gas flame or under a very hot grill, turning, for 8–10 minutes, until the skin is blistered and blackened all over. Put them in a bowl, cover and let them steam for 10 minutes.
Peel and stuff
Rub off the blackened skin with your fingers (don't rinse them, or you lose flavour). Make a slit down one side of each pepper, carefully pull out the seeds and fill with the cheese. Close the slit with a toothpick.
Make the tomato broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make the batter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Coat and fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Stuffing chillies is an ancient Mexican idea, but the famous capeado, the fluffy egg coating, came from Spanish cooking techniques. The city of Puebla, home of the poblano pepper, made the dish its own.
Fillings vary across the country: cheese is the everyday favourite, while picadillo (spiced minced meat with fruit) is the festive version.
⭐ Why It's Famous
The mild, smoky pepper, melting cheese and cloud-like coating make it one of the most loved dishes in Mexican home cooking.
💡 Fun Fact
Chiles en nogada, Puebla's patriotic dish of stuffed peppers in a white walnut sauce with pomegranate, is the elaborate cousin of the everyday chile relleno.
Puebla
19.04°N, -98.21°W
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