From Aideth Valencia 's kitchen in Mexico.

Originally published on Cookpad Mexico as Chiles rellenos de queso secos, with US measurements.

Dried Cheese-Stuffed Chiles Rellenos

Name: Dried Cheese-Stuffed Chiles Rellenos
Yield: Serves 4 servings
Ingredients: 4 medium poblano peppers; as needed cheese (I used a mild Mexican cheese; Monterey Jack or mozzarella works well); 1/3 cup flour (about 50 grams); 4 eggs (separate yolks and whites); salt, to taste; black pepper, to taste; as needed oil

Aideth Valencia @Aideth88

Lázaro Cárdenas Michoacán México

Dried Cheese-Stuffed Chiles Rellenos

Aideth Valencia @Aideth88

Lázaro Cárdenas Michoacán México

Saved

Ingredients

Serves 4 servings

4medium poblano peppers
as neededcheese (I used a mild Mexican cheese; Monterey Jack or mozzarella works well)
1/3 cupflour (about 50 grams)
4eggs (separate yolks and whites)
salt, to taste
black pepper, to taste
as neededoil

Saved

Steps

1

Roast the poblano peppers directly over an open flame, then place them in a plastic bag to steam. Once cooled, peel off the skins and remove the seeds and veins.
2

Once prepared, stuff each pepper with cheese, coat with flour, and set aside. Beat the egg whites until stiff peaks form, then add the yolks one at a time. Season with salt and pepper.
3

Dip the base of each stuffed pepper into the egg mixture, then fry in very hot oil until golden brown. Remove and drain on paper towels. Serve with rice and a little sour cream.

Saved

Cooksnaps

Saved

Aideth Valencia @Aideth88

Published in the US on March 22, 2026 14:01

Lázaro Cárdenas Michoacán México

Hola los leo y escribo desde La Costa Michoacana, México . mi estilo de cocina es de improvisar con lo que tenemos y arriesgar sabores e ingredientes, amo la cocina no soy experta pero nadie se a quejado de nada hasta hoy 🙊, espero aprender más de ustedes y ustedes de mi