Poblano Chiles Rellenos with Tomato Sauce
A Puebla tradition featuring roasted poblanos stuffed with queso fresco, fried in a light egg batter, and baked in a vibrant tomato sauce—true to its Mexican roots. This mexican-inspired mexican ready in about 60 minutes blends large poblano peppers, crumbled queso fresco, separated eggs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large poblano peppers
- 1 cup, crumbled queso fresco
- 2, separated eggs
- 1/4 cup all-purpose flour
- 1/2 cup tomato sauce
- 1/2 cup chicken broth
- 1/2 tsp cumin
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Place 4 large poblano peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until skin is blistered.
- Step 2: Place roasted peppers in a bowl, cover with plastic wrap for 10 minutes, then peel off skin and remove seeds. Cut lengthwise and stuff each with 1/4 cup crumbled queso fresco.
- Step 3: Beat egg whites until stiff peaks form, then fold in egg yolks mixed with 1/4 cup flour until smooth.
- Step 4: Heat 1 tbsp olive oil in a skillet over medium heat. Dip stuffed peppers into batter, then fry for 2-3 minutes per side until golden.
- Step 5: Simmer 1/2 cup tomato sauce, 1/2 cup broth, and 1/2 tsp cumin for 5 minutes. Add fried peppers, cover, and bake for 8 minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Poblano Chiles Rellenos with Tomato Sauce take to make?
Total time is about 60 minutes (25 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Poblano Chiles Rellenos with Tomato Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Poblano Chiles Rellenos with Tomato Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Poblano Chiles Rellenos with Tomato Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Poblano Chiles Rellenos with Tomato Sauce?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This has become our go-to mexican dish. We make it weekly.
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
