Hispanic Recipe of the Month – May 2017

Learn how to make delicious chile rellenos, an authentic Mexican dish made with fresh and local ingredients.

How To Make Chile Relleno


  • 6 poblano or serrano chile peppers
  • 6 medium sized tomatoes, cored and chopped
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • kosher salt and pepper
  • 1 1/2 cups shredded Monterey Jack, cheddar and mozzarella cheese
  • 1 tablespoon dried oregano
  • 3 eggs (separated)
  • vegetable oil
  • all-purpose flour


  • Start with charring the chiles on the burner grate, turning the gas burner on high.
  • Turn the chiles with tongs every now and then until they are blackened all over. Stop charring them when the skin starts to make popping sounds.
  • Wrap the charred chiles in paper towels and transfer them to a plastic bag. Keep the bag sealed.
  • Let them stay in the bag for around ten minutes. This will help soften the chiles making it easy to remove the skin. Skin can be peeled off by rubbing the chiles in paper towels.
  • Once the skin is peeled, make a slit on the top of the chile below the stem. Leave the stem intact and slice lengthwise to the tip of the chile.
  • Open the chile and remove the seeds and keep them aside.


To make the sauce, puree tomatoes, garlic and onion in a blender. Heat olive oil in a pan and add this puree. Stir until it turns into a broth. Simmer for five minutes and season with salt and pepper. Alternatively, Ranchera Sauce (Salsa Ranchera) can be used.

Make the filling

Mix cheese and oregano in a bowl and season the mixture with salt and pepper.

Stuff the peppers with this cheese mixture. Fold the sides and use toothpicks to secure the ends of the chiles to make sure the filling doesn’t leak out when frying.


Beat egg whites first and then mix the egg yolk and beat on high speed. Add a tablespoon of flour and beat the mixture with a pinch of salt.


Heat vegetable oil on a skillet. Roll chiles in flour and dip them one at a time in the batter and fry them until golden. Flip with tongs and fry each side for 1 to 2 minutes.

Place the fried peppers on ranchera sauce and serve hot with sour cream.

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