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Flavorful Mexican Chiles Rellenos Recipe with Queso Fresco and Salsa Verde

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A quick and easy Mexican dish featuring roasted poblano peppers stuffed with creamy queso fresco and topped with a tangy salsa verde. Perfect for entertaining and a crowd-pleaser with smoky, cheesy, and zesty flavors.

Ingredients

Scale
  • 4 large poblano peppers, roasted and peeled
  • 1 cup queso fresco, crumbled
  • 2 large eggs, separated
  • 1/2 cup all-purpose flour (can substitute gluten-free flour)
  • 1 cup tomatillos, husked and rinsed
  • 1 jalapeño, seeded and chopped
  • 1/4 cup white onion, chopped
  • 1 garlic clove, minced
  • 1/2 cup fresh cilantro, chopped
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil, for frying
  • 1 tablespoon lime juice, freshly squeezed

Instructions

  1. Roast the poblano peppers over a gas burner or under the broiler, turning occasionally until skin is blackened and blistered (about 10-15 minutes). Transfer to a bowl and cover tightly to steam for 10 minutes.
  2. Peel off the charred skin gently without tearing the flesh. Make a small slit lengthwise on each pepper and remove seeds and membranes, keeping peppers intact.
  3. Roast tomatillos, jalapeño, onion, and garlic on a baking sheet under the broiler for 7-8 minutes until soft and lightly charred. Blend with cilantro, lime juice, salt, and pepper until smooth to make salsa verde. Set aside.
  4. Separate eggs into two bowls. Whisk yolks until smooth. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold yolks into whites without deflating.
  5. Stuff each pepper with about 1/4 cup crumbled queso fresco. Lightly dust the outside with flour.
  6. Heat vegetable oil in a skillet over medium heat until shimmering. Dip each stuffed pepper into the egg batter, coating evenly. Fry peppers, turning carefully, until golden brown on all sides (3-4 minutes per side). Drain on paper towels.
  7. Serve the fried peppers topped with generous amounts of salsa verde. Garnish with extra cilantro or crumbled queso fresco if desired.

Notes

Roasting peppers is essential for smoky flavor. Steam peppers after roasting to loosen skin for easy peeling. Whip egg whites to stiff peaks for a light batter. Dust peppers lightly with flour to help batter stick. Fry at medium heat to avoid soggy or burnt coating. Fry in batches to maintain oil temperature. Salsa verde can be made ahead and tastes better after resting. For dairy-free, substitute queso fresco with firm tofu or plant-based cheese and use aquafaba instead of eggs. Baking option: bake stuffed peppers at 400°F for 15-20 minutes instead of frying.

Nutrition

Keywords: chiles rellenos, Mexican recipe, queso fresco, salsa verde, poblano peppers, stuffed peppers, easy Mexican dish

Find it online: https://perkypan.com/flavorful-mexican-chiles-rellenos-recipe-with-queso-fresco-and-salsa-verde-easy/