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Crispy Mexican Chiles Rellenos Recipe with Queso Fresco and Salsa Verde Made Easy

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A simple and authentic recipe for crispy roasted poblano peppers stuffed with creamy queso fresco and served with a tangy salsa verde. Perfectly crispy on the outside and mild inside, this dish is approachable and full of flavor.

Ingredients

Scale
  • 4 large poblano peppers, roasted and peeled
  • 8 oz (225 g) queso fresco, crumbled
  • 3 large eggs, separated
  • ½ cup (60 g) all-purpose flour
  • 1 tsp (5 g) salt
  • Vegetable oil for frying (canola or sunflower recommended)
  • Salsa Verde:
  • 6 medium tomatillos, husked and rinsed
  • 1 small jalapeño, seeded
  • ¼ cup (40 g) white onion, chopped
  • ¼ cup (15 g) fresh cilantro, roughly chopped
  • 2 tbsp (30 ml) fresh lime juice
  • Salt to taste
  • Optional garnishes: chopped fresh cilantro, lime wedges, cotija cheese

Instructions

  1. Preheat oven to 450°F (230°C) with broiler on. Roast poblanos on a baking sheet, turning every 3-4 minutes until skins are charred and blistered (10-12 minutes). Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
  2. Peel off charred skin gently. Slice a small slit down each pepper and remove seeds and membranes carefully.
  3. Crumble queso fresco into a bowl, season lightly with salt, and stuff about 2 ounces (55 g) into each pepper. Set aside.
  4. Separate egg whites and yolks into two bowls. Whisk yolks with a pinch of salt until smooth. Beat egg whites until stiff peaks form. Gently fold yolks into whites without deflating.
  5. Lightly dust each stuffed pepper with flour, shaking off excess. Dip fully into the egg batter to coat.
  6. Heat 1 inch (2.5 cm) of vegetable oil in a skillet over medium-high heat to about 350°F (175°C). Fry peppers in batches for 2-3 minutes per side until golden and crispy. Drain on paper towels.
  7. Blend tomatillos, jalapeño, onion, cilantro, lime juice, and salt until smooth to make salsa verde. Adjust seasoning to taste.
  8. Serve crispy chiles rellenos with salsa verde and optional garnishes.

Notes

Keep oil temperature steady around 350°F (175°C) to avoid greasy or burnt coating. Whip egg whites to stiff peaks for a light, crispy batter. Steam poblanos after roasting to loosen skin for easy peeling. Handle peppers gently when stuffing to avoid tears. Batter can deflate; gently re-whisk egg whites if needed before folding in yolks.

Nutrition

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

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