StewsMedium

Cheese-Stuffed Chillies

Name: Cheese-Stuffed Chillies
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Cuisine: Mexican
Ingredients: 6 Poblano chilli; 300 g Oaxaca cheese; 4 Egg; 0.5 cup Plain flour; 6 Tomato; 0.5 White onion; 2 Garlic clove; 1 cup Chicken stock; 1 cup Vegetable oil; 1 to taste Salt; 1 to taste Black pepper; 1 leaf Bay leaf

75 min (40 prep + 35 cook) Medium 6 servings Puebla

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Battered poblano chillies stuffed with cheese in a light tomato broth.

About this recipe

Chiles rellenos are one of the most emblematic dishes in Mexican cooking. Roasted and peeled poblano chillies are stuffed with Oaxaca cheese, coated in a fluffy egg batter and fried until golden, then bathed in a silky tomato broth. Dating back to the colonial era, they remain a favourite in homes and restaurants throughout Mexico.

History & Origin

Chillies rellenos are an emblem of Pueblan cuisine that was born during the colonial period, when Augustinian nuns combined the pre-Hispanic poblano chilli with European egg-batter techniques. Puebla, a crossroads between Veracruz and Mexico City, became the perfect laboratory for this culinary fusion. The poblano chilli was already revered by the Aztecs, who called it "chilhuacle" and considered it a gift from the gods. They are traditionally served bathed in tomato broth and accompanied by red rice, taking centre stage at family meals and patron saint festivals. A curious fact: the secret to the perfect batter lies in whisking the egg whites to stiff peaks, a technique that arrived in Mexico with the convent confectionery of the seventeenth century.

Estimated cost

£7.04

Total cost

£1.18

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

555

Calories

29g

Protein

40g

Carbohydrates

19g

Fat

Fibre

1041mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Roast the poblano chillies directly over the gas flame, turning them with tongs until the skin blisters and blackens evenly all over.
💡 If you do not have a gas hob, roast them under the grill at 260°C, turning every 3 minutes.
2
Place the roasted chillies in a sealed plastic bag for 15 minutes so they steam and the skin loosens easily.
💡 Do not peel them under running water, as this will wash away the smoky flavour.
3
Peel the chillies, removing all the charred skin. Make a lengthways slit and carefully remove the seeds and veins without tearing the chilli apart.
💡 Press cling film directly onto the surface if you need to keep it for later — this stops it going brown.
4
Shred the Oaxaca cheese into long strips and stuff each chilli with equal portions. Secure with a cocktail stick if needed.
5
For the broth, dry-roast the tomatoes, onion and garlic on a comal or heavy frying pan over medium heat for about 10 minutes. Blend with the chicken stock until smooth.
6
In a saucepan, heat 1 tablespoon of oil over medium-high heat, pour in the sauce and bring to the boil. Add the bay leaf, salt and pepper. Simmer for 10 minutes.
💡 Keep the heat low to avoid burning the chillies, which would make the salsa bitter.
7
Separate the egg whites from the yolks. Whisk the whites with a pinch of salt to stiff peaks. Fold in the yolks one at a time without deflating the mixture.
💡 The whites should be at room temperature and the bowl completely clean for the best volume.
8
Lightly dust each stuffed chilli with flour, shaking off the excess. Dip into the egg batter, coating completely.
💡 The beauty of salsa macha lies in its crunchy texture, so avoid making it too smooth.
9
In a deep frying pan, heat plenty of oil to 180°C. Fry the battered chillies for 3–4 minutes on each side until golden. Drain on kitchen paper.
10
Serve the chillies bathed in the hot tomato broth. Accompany with Mexican red rice.