Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 large poblano peppers
- 8 oz Monterey Jack, cut into 4 logs
- 4 large eggs, separated
- 1/2 cup + 2 tbsp all-purpose flour
- 1/4 tsp cream of tartar; 3 cups neutral frying oil; kosher salt & pepper
- Toothpicks
- Ranchero: 1 tbsp oil, 1/2 cup onion, 1 jalapeño, 2 garlic, 1 tsp cumin, 1/2 tsp oregano, 14.5 oz fire-roasted tomatoes, 1/2 cup broth, 1 tbsp lime, 2 tbsp cilantro
- Mexican rice: 1 cup long-grain rice, 1 tbsp oil, 1/4 cup onion, 1 garlic, 1/2 tsp cumin, 2 cups broth, 1/4 cup tomato sauce, 1/2 tsp salt
- Refried beans: 1 tbsp oil, 1/4 cup onion, 15 oz pinto beans, 1/3 cup broth, 1 tbsp butter, 1/4 tsp cumin, salt
Do This
- 1. Char poblanos under a broiler (6 inches from heat) or over a flame until blistered; steam 10 minutes, peel, slit, and seed.
- 2. Simmer ranchero sauce 12 minutes (onion, jalapeño, garlic, spices, tomatoes, broth); finish with lime and cilantro.
- 3. Start Mexican rice: toast rice in oil; add aromatics, broth, tomato sauce, and salt; simmer 18 minutes, rest 5 minutes.
- 4. Refried beans: sauté onion in oil; add beans and broth; mash to desired texture; butter, cumin, and salt to taste.
- 5. Stuff poblanos with Monterey Jack; secure with toothpicks and pat dry very well.
- 6. Batter: whip egg whites with cream of tartar to stiff peaks; whisk yolks with 2 tbsp flour and a pinch of salt; fold together. Dredge chiles in 1/2 cup flour.
- 7. Fry at 350°F, 2–3 minutes per side until deep golden; drain, salt. Serve over ranchero sauce with rice and beans; garnish.
Why You’ll Love This Recipe
- Classic Tex-Mex comfort: smoky poblanos, melty Monterey Jack, and a light, crisp batter.
- Restaurant-style ranchero sauce made in minutes from pantry staples.
- A full plate: chile relleno plus Mexican rice and refried beans for a complete meal.
- Clear, step-by-step guidance for perfect batter and frying—no soggy shells.
Grocery List
- Produce: 4 large poblano peppers, 1 yellow onion, 1 jalapeño, 3 garlic cloves, 1 lime, fresh cilantro
- Dairy: 8 oz Monterey Jack cheese, 1 tbsp butter (optional)
- Pantry: Eggs, all-purpose flour, neutral oil, kosher salt, black pepper, ground cumin, dried oregano, fire-roasted diced tomatoes (14.5 oz), low-sodium broth, long-grain white rice, tomato sauce (1/4 cup), pinto beans (15 oz), cream of tartar (optional)
Full Ingredients
Chile Rellenos
- 4 large poblano peppers
- 8 oz Monterey Jack cheese, cut into 4 logs (about 1 x 3 inches)
- 4 large eggs, separated
- 2 tbsp all-purpose flour (for the batter)
- 1/2 cup all-purpose flour (for dredging)
- 1/4 tsp cream of tartar (optional, stabilizes egg whites)
- 3 cups neutral frying oil (canola, vegetable, or peanut)
- Kosher salt and freshly ground black pepper
- 8 toothpicks
Ranchero Sauce
- 1 tbsp neutral oil
- 1/2 cup finely chopped yellow onion
- 1 jalapeño, seeded and finely chopped (leave some seeds for heat if desired)
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp dried oregano (Mexican oregano if available)
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 1/2 cup low-sodium chicken or vegetable broth
- 1/2 tsp kosher salt, plus more to taste
- 1 tbsp fresh lime juice
- 2 tbsp chopped cilantro
Mexican Rice
- 1 cup long-grain white rice, rinsed until the water runs mostly clear
- 1 tbsp neutral oil
- 1/4 cup finely chopped yellow onion
- 1 small garlic clove, minced
- 1/2 tsp ground cumin
- 2 cups low-sodium chicken or vegetable broth
- 1/4 cup tomato sauce
- 1/2 tsp kosher salt
Refried Beans
- 1 tbsp neutral oil
- 1/4 cup finely chopped yellow onion
- 1 can (15 oz) pinto beans, drained and rinsed
- 1/3 cup low-sodium chicken or vegetable broth, plus more as needed
- 1 tbsp unsalted butter (optional, for richness)
- 1/4 tsp ground cumin
- Kosher salt, to taste
For Serving
- Fresh cilantro leaves
- Lime wedges
- Sliced scallions or a drizzle of Mexican crema (optional)
Step-by-Step Instructions
Step 1: Fire-roast and prep the poblanos
Char the poblanos under a preheated broiler (rack set 6 inches from the element) or directly over a gas flame, turning with tongs until the skins are blistered and blackened all over, 6–8 minutes. Immediately transfer to a bowl and cover tightly (plate or plastic wrap) to steam for 10 minutes. Peel off the skins with your fingers or a paper towel—avoid running under water to keep the smoky flavor. Make a 2-inch slit lengthwise near the stem of each chile and gently remove seeds and membranes. Pat very dry inside and out; dryness is key for batter adhesion.
Step 2: Make the ranchero sauce
Warm 1 tbsp oil in a saucepan over medium heat. Sauté onion and jalapeño until softened, 3–4 minutes. Add garlic, cumin, and oregano; cook until fragrant, 30 seconds. Stir in fire-roasted tomatoes, broth, and 1/2 tsp salt. Simmer briskly until slightly thickened, 10–12 minutes. Off heat, stir in lime juice and cilantro. Taste and adjust salt. Keep warm over low or rewarm before plating.
Step 3: Cook the Mexican rice
In a lidded saucepan, heat 1 tbsp oil over medium. Add rinsed, drained rice; cook, stirring, until grains look opaque and toasty, 2–3 minutes. Add onion and cook 1 minute, then garlic and cumin for 30 seconds. Stir in broth, tomato sauce, and 1/2 tsp salt; bring to a boil. Reduce heat to low, cover, and simmer 18 minutes. Remove from heat and rest, covered, 5 minutes; fluff with a fork. Keep warm.
Step 4: Make the refried beans
In a skillet over medium heat, warm 1 tbsp oil. Sauté onion 2–3 minutes until translucent. Add pinto beans, broth, butter (if using), cumin, and a pinch of salt. Mash with a potato masher to your preferred smoothness, adding splashes of broth for a creamy, spoonable consistency. Keep over very low heat, stirring occasionally; add a little liquid if thickening.
Step 5: Stuff and secure the chiles
Cut the Monterey Jack into 4 logs (about 1 x 3 inches). Nestle one log into each chile. Close the slit and secure with 1–2 toothpicks inserted horizontally to keep the cheese in. Pat the outside completely dry again.
Step 6: Whip the batter
Separate 4 eggs. In a clean bowl, beat egg whites with 1/4 tsp cream of tartar and a pinch of salt to stiff peaks (tips stand up firmly), 2–3 minutes with a hand mixer. In another bowl, whisk egg yolks with 2 tbsp flour and a pinch of salt until smooth. Gently fold whites into yolks in three additions just until no streaks remain. Place 1/2 cup flour in a shallow dish for dredging.
Step 7: Dredge and fry the rellenos
Heat 3 cups oil in a deep 12-inch skillet to 350°F (use a thermometer). Working one or two at a time, lightly dredge each stuffed chile in flour, tapping off excess. Hold by the stem and dip into the batter to coat, then carefully lay into the hot oil seam-side up. Fry until deeply golden, 2–3 minutes per side, maintaining 340–360°F. Transfer to a wire rack set over a sheet pan; sprinkle immediately with a pinch of salt. Keep finished rellenos warm in a 250°F oven while you fry the rest.
Step 8: Plate and serve
Ladle a generous pool of warm ranchero sauce onto each plate. Set one chile relleno on top. Add a scoop of Mexican rice and a spoonful of refried beans on the side. Garnish with cilantro and scallions; add a lime wedge. Remove any toothpicks before serving.
Pro Tips
- Dry is everything: moisture prevents the batter from sticking. Pat the poblanos thoroughly inside and out before dredging.
- Stable foam: cream of tartar helps egg whites whip tall and hold. Use a clean, grease-free bowl.
- Oil temperature matters: too cool equals greasy chiles; too hot burns the crust. Aim for 350°F and fry in small batches.
- Patchwork fix: if a chile tears, overlap the edges and secure with an extra toothpick; the batter will hide it.
- Keep it crisp: drain on a wire rack, not paper towels, to avoid steaming the crust.
Variations
- Cheese swap: try Oaxaca or pepper jack for extra melt or a gentle kick.
- Picadillo rellenos: add 1–2 tbsp seasoned cooked ground beef (picadillo) with the cheese for a heartier filling.
- Verde style: swap ranchero for a roasted tomatillo salsa and finish with a drizzle of crema.
Storage & Make-Ahead
Roast, peel, and seed the poblanos up to 2 days ahead; refrigerate in an airtight container lined with paper towel. Ranchero sauce keeps 4 days in the fridge or 3 months frozen. Rice and refried beans keep 3–4 days refrigerated; reheat gently with a splash of broth. Batter must be used immediately after folding. Fried rellenos: refrigerate up to 2 days or freeze (on a sheet pan, then bag) up to 2 months. Reheat on a rack at 400°F for 12–15 minutes from chilled or 18–20 minutes from frozen until hot and crisp.
Nutrition (per serving)
Approximate: 920 calories; 35 g protein; 88 g carbohydrates; 47 g fat; 12 g fiber; 1,100 mg sodium. Values will vary based on oil absorption and exact ingredients.
