Chiles Rellenos (Stuffed Peppers)

Total Time: 45 minutes
Serves: 6
Chiles Rellenos (Stuffed Peppers)
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  • 3 lbs Cacique® Panela Cheese, shredded
  • Cacique® Cream Mexicana
  • Cacique® Queso Fresco Ranchero
  • 6 poblano chillies
  • 12 eggs
  • 2 cups flour
  • 6 cups oil
  • Toothpicks
  • Salt to taste


  1. Place the chilies directly on the burner and roast until blackened.
  2. Peel poblano chilies, cut lengthwise, remove seeds and fill with Cacique® Panela chesse, seal the chilies with toothpicks so that filling does not leak out, and reserve.
  3. Separate the egg yolks from the whites and reserve.
  4. Whip egg whites until stiff peaks form, add yolks and mix again for 30 seconds.
  5. Roll chilies in flour.
  6. Heat up plenty of oil in a skillet.
  7. Coat floured chilies with egg mixture and fry them until golden brown, and reserve.
  8. Add Cacique® Crema Mexicana and Cacique® Queso Fresco Ranchero on top.
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