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Crispy Chiles Rellenos Recipe: Easy Queso Fresco & Tomato Sauce

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This crispy chiles rellenos recipe features roasted poblano peppers stuffed with creamy queso fresco, coated in a light, airy batter, and pan-fried to golden perfection. Served with a fresh, zesty tomato sauce, it’s a nostalgic Mexican comfort food made easy for weeknights or special occasions.

Ingredients

Scale
  • 6 large poblano peppers (about 2 lbs)
  • 8 oz queso fresco, crumbled
  • 4 large eggs, room temperature
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 cup vegetable oil (for frying)
  • 6 medium Roma tomatoes, chopped
  • 1/2 medium white onion, finely chopped
  • 3 garlic cloves, minced
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp olive oil
  • 3/4 tsp salt (for sauce)
  • 1/2 tsp ground cumin (optional)
  • Optional for serving: extra queso fresco, fresh cilantro leaves, thinly sliced radishes, lime wedges

Instructions

  1. Preheat oven to 425°F. Place poblano peppers on a baking sheet and roast for 15 minutes, turning halfway, until skins are blistered and blackened.
  2. Transfer hot peppers to a bowl and cover with plastic wrap or a clean towel. Steam for 10 minutes, then peel off skins gently.
  3. Cut a slit along one side of each pepper and remove seeds. Stuff each pepper with about 1.5 oz queso fresco and pinch closed.
  4. Separate eggs. Beat whites until stiff peaks form, then gently fold in yolks, flour, salt, and pepper.
  5. Lightly dredge stuffed peppers in flour, shaking off excess. Dip into egg batter to coat all sides.
  6. Heat vegetable oil in a large skillet over medium-high. Fry 2-3 battered peppers at a time for 2-3 minutes per side until golden and crisp. Drain on paper towels.
  7. For tomato sauce: Heat olive oil in a saucepan. Sauté onions for 3 minutes, add garlic and cook 1 minute. Stir in tomatoes, salt, and cumin. Simmer 7 minutes, then blend until smooth. Stir in cilantro.
  8. To serve: Spoon tomato sauce onto plates, top with hot chiles rellenos, and garnish with extra queso fresco, cilantro, radishes, and lime wedges.

Notes

For gluten-free, use a 1:1 gluten-free flour blend or almond flour. Dry peppers well before battering for best results. Batter should be fluffy, not runny; adjust with flour or water as needed. Fry in batches for even crisping. Tomato sauce can be made ahead and improves with time. For a lighter version, bake battered peppers at 425°F for 18-20 minutes, flipping halfway.

Nutrition

Keywords: chiles rellenos, crispy chiles rellenos, queso fresco, tomato sauce, Mexican comfort food, vegetarian, pan-fried, easy Mexican recipe, family dinner, gluten-free option

Find it online: https://evabake.com/crispy-chiles-rellenos-recipe-easy-queso-fresco-and-tomato-sauce/