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Classic Chili Poblano Rellenos

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“I love chili rellenos and with poblano chilies, they are super good! I hope you enjoy this classic recipe, using poblano chilies! This chile pepper is often mislabeled 'Pasilla', which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers. They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.”

Ingredients Nutrition


  1. Roast the chiles:.
  2. Roast the chilies by broiling three to five minutes on each side. The skin will begin to char and get black spots. Remove, cool a minute or two, then wrap in plastic wrap and let it sit five minutes. Remove the wrap and peel chilies.
  3. Keep the broiler on.
  4. Carefully cut a lengthwise slit into each chile and stuff with some cheddar cheese. Combine the flour, salt and pepper and dredge the chiles.
  5. In a large saucepan, heat 1/2" of shortening till very hot.
  6. Fold the egg yolks into the whites and working with 2 chiles at a time, dip the chiles into the egg batter and fry, turning occasionally, until golden brown, no more than a couple of minutes. With a slotted spoon transfer the chiles (careful--they are delicate) to paper towels to drain.
  7. Arrange the chiles on a flameproof plate and sprinkle with sharp cheddar. Broil the chiles just long enough to melt the cheese.
  8. Serve immediately, accompanied by your favorite salsa. Enjoy!

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