No-Fried Chiles Rellenos: Easy, Light Recipe

Español Chiles rellenos were always my favorite food as a kid. There was just one catch: to eat them, I had to go to my Grandma Conchi’s house, because nobody made them like she did.

Today I’m sharing my version of no-fried chiles rellenos: the same tender poblano pepper, the same melty cheese, and the same homemade tomato sauce, but without deep-frying. They cook in a nonstick skillet with just a little oil, and the egg white coating turns out soft and fluffy.

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Why Make Chiles Rellenos Without Frying?

• Lighter: you use a little oil or cooking spray instead of frying in a lot of oil.
• Less mess: no splattering oil and no frying smell lingering in your kitchen.
• Easier to make: the process is cleaner and easier to control.
• Same traditional flavor: roasted poblano, melted cheese, and a sauce with a warm hint of cinnamon.

Ingredients for No-Fried Chiles Rellenos

For the chiles:

• 5 poblano peppers
• 1 cup flour
• 4 eggs
• 1 teaspoon salt
• 1 cup shredded melting cheese (Oaxaca, Chihuahua, or mozzarella)
• Cooking spray

For the tomato sauce:

• 4 tomatoes
• 1 red bell pepper
• ¼ onion, cut into thin strips
• 1 cinnamon stick
• 1 clove of garlic, minced

Yield: 5 chiles rellenos

How to Make No-Fried Chiles Rellenos, Step by Step

1. Roast and peel the poblano peppers

Roast the peppers directly over a flame, on a comal or griddle, or in the oven until the skin blisters and blackens. Let them steam for a few minutes in a bag or covered with a kitchen towel, then peel off the skin. Make a small slit and remove the seeds.

2. Flour the chiles and stuff them with cheese

Pat the chiles dry and pass them through the flour so the coating sticks better. Then stuff each one with shredded cheese.

3. Beat the egg whites

Separate the egg whites from the yolks. Beat the whites in a stand mixer until they reach soft peaks. For a more stable coating, gently fold the yolks in at the end.

4. Cook the chiles in the egg whites

Spray a nonstick skillet with cooking spray (or drizzle in a little oil) and spoon in a portion of the beaten egg whites. Place a stuffed chile on top and let the egg whites cook a little.

5. Wrap and cook on both sides

Cover the chile with more egg white and cook it on both sides until the coating is fully cooked and lightly golden.

How to Make the Tomato Sauce for Chiles Rellenos

• Boil the tomatoes until soft.
• Roast the bell pepper and remove the skin.

• Blend the cooked tomatoes with the bell pepper.
• Sauté the onion and garlic together in a skillet until fragrant and soft.

• Add the blended sauce and the cinnamon stick. Simmer for a few minutes so the flavors come together.

• Add the chiles rellenos and let them heat through in the sauce before serving.

The cinnamon stick gives the sauce that warm, homestyle touch that makes it special.

Tips for Perfect Chiles Rellenos

Heat the chiles in the sauce for just a few minutes so the coating doesn’t fall apart.

Drain the chiles well after roasting so they don’t release water and make the coating slide off.

Don’t overstuff them. If a chile is too full, it will split open while cooking.

Use a cheese that melts well: Oaxaca, Chihuahua, or asadero give the best results.

Use freshly beaten egg whites. If they sit too long, they deflate and the coating turns flat.