Chiles rellenos

All the products listed can be purchased at one of our location Juniors locations Junior’s Supermarket.


  • 4 large poblano peppers
  • 1 cup shredded Monterey Jack or Queso Oaxaca cheese
  • 1 cup cooked and seasoned ground beef or shredded chicken (optional)
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying
  • Tomato sauce or salsa for serving
  • Salt to taste

  • Roast the poblano peppers over an open flame or under the broiler until the skin is charred and blistered. Place them in a plastic bag and let them steam for about 10 minutes. This will make it easier to peel off the skin.
  • Remove the peppers from the bag, gently peel off the charred skin, and make a small slit down the side of each pepper to create an opening. Carefully remove the seeds and veins, being careful not to tear the peppers.
  • Rinse the peppers under cold water to remove any remaining seeds.
  • Stuff each pepper with a generous amount of shredded cheese and, if desired, cooked and seasoned ground beef or shredded chicken.
  • In a shallow dish, place the flour and season with salt. In a separate bowl, beat the egg whites until stiff peaks form. In another bowl, lightly beat the egg yolks.
  • Dip each stuffed pepper into the flour, shaking off any excess. Then dip it into the beaten egg yolks, followed by the beaten egg whites, making sure to coat the entire pepper.
  • Heat vegetable oil in a deep skillet or pot over medium-high heat. Carefully place the coated peppers in the hot oil and fry until golden brown and crispy on all sides. Remove the peppers and place them on a paper towel-lined plate to drain any excess oil.
  • Serve the Chiles Rellenos with tomato sauce or salsa on top, and enjoy!

Origin of Chiles Rellenos

History of Chiles Rellenos: Chiles Rellenos, which translates to “stuffed chiles” in Spanish, is a classic Mexican dish with a rich history dating back centuries. The origin of Chiles Rellenos can be traced back to the indigenous cultures of Mesoamerica, where chili peppers were a staple ingredient in their cuisine.
The dish as we know it today evolved during the colonial period when Spanish settlers brought with them ingredients like cheese and meat. The original recipe used poblano peppers, which were abundant in the region and offered mild heat.
Chiles Rellenos quickly became a beloved dish across Mexico, with different regions adding their own unique twists. Today, you can find variations of Chiles Rellenos made with a variety of chili peppers, fillings such as cheese, meat, or a combination of both, and served with different types of sauces or salsas.
This iconic dish showcases the fusion of indigenous and European culinary traditions, resulting in a flavorful and comforting delicacy that continues to be enjoyed by people around the world.

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