How to Make Chili Rellenos Recipe Video

Cesar Martinez at La Esquina (The Corner) Restaurant makes us one of his famous dishes.


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelEasy
Health IndexAverageServings3


 Poblano peppers3 Large
 Egg3 Large (separated as egg white and yolk.)
 Flour1 Cup (16 tbs)
 Vegetable oil2 Tablespoon (For deep frying)
 Cheese1 Cup (16 tbs) (or as required to stuff the Poblano peppers)
 Cooked rice1 Cup (16 tbs) (FOR SERVING)
 Cooked beans1 Cup (16 tbs) (FOR SERVING)

Nutrition Facts

Serving size

Calories 626 Calories from Fat 213

% Daily Value*

Total Fat 24 g37.3%

Saturated Fat 12.2 g61%

Trans Fat 0 g

Cholesterol 262.2 mg

Sodium 514.2 mg21.4%

Total Carbohydrates 72 g23.9%

Dietary Fiber 10 g39.8%

Sugars 0.7 g

Protein 31 g62.2%

Vitamin A 84.1% Vitamin C 0.57%

Calcium 40.9% Iron 39.5%

*Based on a 2000 Calorie diet


1. Heat a pan and toast the Poblano peppers. Peel them and stuff them with the cheese.
2. Separate the egg into whites and yolk.

3. In a bowl, take the egg white and beat it till it forms stiff peaks.
4. Add the egg yolk and flour to it and mix it till incorporated.
5. Take a pan and heat oil in it to deep fry the peppers.
6. Put the stuffed Poblano pepper in the egg- flour mixture and deep fry it till it is done. Drain it on a paper towel.
7. Repeat the same process to all the remaining stuffed Poblano peppers.

8. In a serving plate serve the Chili Rellenos hot with rice and beans, garnished with salsa or cheese.