Chile Rellanos have always topped my list of favorite Mexican/South Western type meals. A mild poblano, artfully stuffed with a mixture of cheeses, dipped in an egg white batter and served over a bed of sweet/sour sauce is something I crave to this day.

Chile Rellanos, Old Fashioned
Chile Rellanos, Old Fashioned

After moving away from the Southwest, I had to find a way to get my fix. Sweet, sour, salty, spicy is always a combination to fire the taste buds. But why attempt a meal that even restaurants in the Southwest knock off with strange, contrived shortcuts (I’m talking egg roll wrappers and casseroles)?

Because this recipe, although a little fussy, is soooo worth it. And best of all, you can make a full meal for four for less than one plate at a restaurant. And you can do yourself a favor and make the sauce, char and stuff the peppers earlier in the day or the night before. Then its short work to throw together the batter and put on some rice to simmer.

Now when you’re at the store and look at the per pound pricing of the Poblanos, don’t be afraid! Yes, it’s high (unless you live in an area where they are grown and can get them in season) but they really don’t weigh that much, which keeps the total output at a minimum.

Serve the Rellanos with budget sides like Mexican Rice, Refried Beans and perhaps a few homemade chips (you’ll have the oil already hot) and a bit of Guacamole. Always look for those avocados on sale – sometimes there will be large bags of ripe ones at a discounted price.

Chile Rellanos with Ranchero Sauce

  • Servings: 4
  • Difficulty: medium
  • Print
  • 4 large poblano peppers
  • 3 eggs, yolks and whites separated
  • 4 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 4 to 6 ounces jack cheese, shredded (1 to 1 1/2 cups)
  • Chile Rellanos Sauce (below)
  • Vegetable oil

Preheat the broiler. Place the peppers on a baking sheet covered with foil and broil until the skin is blistered and just charred, turning to cook on all sides, 1 to 2 minutes per side. Place the charred peppers in a bowl and cover with plastic wrap to cool for 10 minutes. Remove the skin.  Be careful not to over char your peppers or they will be overcooked and easily fall apart.  The timing is going to vary depending on your broiler.  Also don’t leave them too long covered, as they will still continue to cook and you’ll have the same problem.  You can char on the grill, on the burner of a gas stove or with a torch, too.

Meanwhile, in a medium bowl, use a hand mixer to beat the egg whites to stiff peaks. In a small bowl, mix 2 egg yolks with 1 tablespoon flour and 1/2 teaspoon salt. Place the remaining flour on a small plate. Mix one-third of the egg whites into the egg yolks, and then gently fold the egg yolk mixture into the remaining egg whites just until incorporated. Have your cheese ready.

Slice about two-thirds the length of the pepper, just long enough to remove the seeds with a small spoon. Be patient.  Stuff the peppers with the cheese mixture, squeezing the cheese gently if needed.  Use a little of the egg batter on one edge of the pepper to help it stick.  If needed, thread in a toothpick.

Heat 1 1/2 inches of oil in a large saucepan over medium-high heat. Gently roll the peppers in the flour. (If the cheese and peppers are too warm and are falling apart, place in the freezer for 10 minutes). Coat the peppers in the egg batter by dunking and spooning the batter all around. Lift the pepper, and gently spoon off any excess batter hanging from the bottom. Make sure the seam is well coated with batter.  If the batter comes off, just spoon on a little more.  It will likely be clumpy, but that’s ok.

Gently place in the hot oil and fry until golden, about 3 minutes per side. Best results will be had by placing them in, one at a time, seam side down; the seam will seal before the cheese begins to get oozy. Generally, using tongs and holding them in the oil until the batter firms up a bit before gently dropping them helps them to hold together.

Place on paper towels to absorb the excess oil. If you need to hold them for a bit, place on a rack in a warm oven.  Serve with the Ranchero (Tomato) Sauce.

Ranchero (Tomato) Sauce:

  • 1 tablespoon olive oil
  • 1/2 yellow onion, chopped
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 2 cloves garlic
  • 1/2 cup chicken stock
  • 14 1/2 ounces canned tomatoes, juice included, blended in blender
  • 2 teaspoons sugar
  • 2 teaspoons vinegar

Add the olive oil to a medium saute pan over medium heat. Then add the onions and cook until softened, about 5 minutes. Add the cumin, cayenne and garlic, and cook until fragrant, 1 minute longer. Add the chicken stock, sugar and the tomatoes with their juice and bring to a boil and simmer about 10 minutes to a sauce like consistency. Remove from the heat and add vinegar.  Salt and pepper to taste.

from the kitchen of

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read {Strategies Applied} for additional tips as well as throughout the recipe, for saving time and managing food.

Nutritional Value for the Rellanos:

Per Serving: 284 Calories; 16g Fat (50.3% calories from fat); 15g Protein; 21g Carbohydrate; 2g Dietary Fiber; 184mg Cholesterol; 897mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 2 Fat; 0 Other Carbohydrates.

Nutritional Value for the Sauce:

Per Serving (excluding unknown items): 70 Calories; 4g Fat (44.8% calories from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 422mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Put Your own Spin on It:

Rellanos almost beg to be updated: they can be stuffed with other cheeses or ingredients…use your imagination.  Can you imagine how good a crab filling would be, maybe with some goat cheese added?  You can serve it with other sides, of course, too.

My Pay Off:

This whole meal, very hearty and filling for four people under $6.00?  My teenager will spend more than that when he goes to Taco Bell.  He wonders why I’m horrified at his eating habits…and his spending habits!

Left Over Ranchero Sauce? 

Make the classic Huevos Rancheros or use over scrambled eggs or an omelet! It’s really fantastic over an egg scramble or omelet with onion and peppers.

Recipe made January 2012 for about $5.32.


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