Quick Recipe Version (TL;DR)

Yield: 6 chiles (4 to 6 servings)
Prep Time: 45 minutes
Cook Time: 55 minutes
Total Time: 1 hour 40 minutes

Quick Ingredients

6 large poblano peppers
Option A (Cheese): 10 oz Oaxaca or Monterey Jack, 2 tbsp chopped cilantro
Option B (Picadillo): 3/4 lb ground beef, 1 small potato (3/4 cup diced), 1/2 cup onion, 2 garlic, 1 Roma tomato, 2 tbsp raisins, 2 tbsp chopped green olives, 2 tbsp tomato paste, 1/2 cup water, 3/4 tsp salt, 1/2 tsp cumin, 1/4 tsp pepper, pinch cinnamon
Egg Batter: 5 large eggs (separated), 1/4 tsp cream of tartar, 1/2 cup flour (for dredging) + 3 tbsp flour (for batter), 1/4 tsp salt
Frying: 2 cups neutral oil (350°F/175°C)
Caldillo: 1.25 lb Roma tomatoes, 1/4 white onion, 1–2 garlic, 2 cups low-sodium broth, 1 tbsp oil, 1 tsp salt, 1/2 tsp Mexican oregano, 1/4 tsp sugar, pinch cumin, 1 bay leaf
Rice: 1 cup long-grain white rice, 2 tsp oil, 1/4 cup finely chopped onion, 1 cup caldillo + 3/4 cup water, 1/4 tsp salt

Do This

1) Char poblanos under broiler (500°F) 6–8 min/side; steam 10 min, peel, slit, and seed.
2) Blend tomatoes, onion, garlic, 1 cup broth; fry puree in oil with oregano, salt, sugar, cumin; add bay leaf + remaining broth; simmer 15–20 min. Reserve 1 cup for rice.
3) Rice: toast rinsed rice in oil with onion 2–3 min; add 1 cup caldillo + 3/4 cup water + salt; simmer 15 min, rest 10.
4) Picadillo (if using): brown beef with onion, add garlic, potato, tomato, raisins, olives, paste, water, spices; simmer 8–10 min; cool.
5) Stuff chiles with cheese or 1/3 cup picadillo; secure with toothpicks; dredge in flour.
6) Whip egg whites + cream of tartar to stiff peaks; whisk yolks with salt; fold into whites; whisk in 3 tbsp flour.
7) Fry at 350°F, 2–3 min/side to golden; drain; serve over warm caldillo with rice.

Why You’ll Love This Recipe

Classic technique made approachable: broiler-charred poblanos, airy capeado batter, and a gentle tomato caldillo.
Two filling paths: melty cheese for comfort, savory picadillo for a heartier, traditional touch.
Balanced plate: crisp-golden chiles nestled in light sauce with a simple tomato-kissed rice side.
Detailed, timing-specific steps so every element lands hot and perfectly cooked together.

Grocery List

Produce: 6 large poblano peppers, Roma tomatoes (1.25 lb), 2 white onions, garlic, small potato, cilantro, lime (optional garnish)
Dairy: Oaxaca or Monterey Jack cheese (10 oz), optional crema or queso fresco for garnish
Pantry: Long-grain white rice, neutral oil, all-purpose flour, tomato paste, raisins, green olives, chicken broth, bay leaf, Mexican oregano, cumin, sugar, kosher salt, black pepper, cream of tartar

Full Ingredients

Poblanos

6 large poblano peppers (firm, unblemished)

Option A: Cheese Filling

10 oz Oaxaca or Monterey Jack cheese, cut into 6 batons (about 1.5–1.75 oz each)
2 tbsp finely chopped fresh cilantro

Option B: Savory Picadillo Filling

1 tbsp neutral oil
3/4 lb (340 g) ground beef, 85% lean
1/2 cup finely diced white onion
2 garlic cloves, minced
1 small waxy potato, 3/4 cup 1/4-inch dice
1 Roma tomato, small dice
2 tbsp raisins
2 tbsp chopped green olives
2 tbsp tomato paste + 1/2 cup water
3/4 tsp kosher salt, 1/2 tsp ground cumin, 1/4 tsp black pepper
Pinch ground cinnamon (optional but traditional)

Light Tomato Caldillo

1.25 lb (about 6–7) Roma tomatoes
1/4 medium white onion
1–2 garlic cloves
2 cups low-sodium chicken broth (or water)
1 tbsp neutral oil
1 tsp kosher salt, 1/4 tsp sugar
1/2 tsp dried Mexican oregano
Pinch ground cumin
1 bay leaf

Egg Batter (Capeado) and Frying

5 large eggs, separated
1/4 tsp cream of tartar (or 1/2 tsp white vinegar)
3 tbsp all-purpose flour (to stabilize batter)
1/4 tsp kosher salt
1/2 cup all-purpose flour (for dredging chiles)
2 cups neutral oil (for frying; enough for 1 to 1.5 inches depth)

Simple Rice on the Side

1 cup long-grain white rice, rinsed until water runs clear
2 tsp neutral oil
1/4 cup finely chopped white onion
1 cup reserved caldillo + 3/4 cup water
1/4 tsp kosher salt

To Serve (Optional Garnishes)

Chopped cilantro
Wedges of lime
Crumbled queso fresco or a drizzle of crema (optional)

Step-by-Step Instructions

Step 1: Char, steam, and peel the poblanos

Set an oven rack 6 inches from the broiler and preheat the broiler to high (about 500°F/260°C). Place the poblanos on a foil-lined sheet and broil 6–8 minutes per side until evenly blistered and blackened. Alternatively, char directly over a gas flame, turning with tongs, 5–7 minutes total.

Transfer the hot chiles to a bowl and cover tightly (or place in a zip-top bag) to steam 10 minutes. Peel off the loose skin without tearing the flesh. Make a 2–3 inch lengthwise slit on one side of each chile and gently remove seeds and membranes, keeping stems intact. Pat the inside and outside very dry with paper towels.

Step 2: Make the light tomato caldillo

Blend tomatoes, onion, garlic, and 1 cup of the broth until very smooth. Heat oil in a saucepan over medium. Pour in the puree; it should sizzle. Stir in oregano, salt, sugar, and a pinch of cumin. Add bay leaf and the remaining 1 cup broth. Simmer uncovered over medium-low, 15–20 minutes, until lightly thickened and bright red-orange, about 2.5–3 cups total. Turn off heat; remove bay leaf. Reserve 1 cup for the rice and keep the rest warm for serving.

Step 3: Cook the simple rice side

In a small saucepan, heat 2 tsp oil over medium. Add the rinsed rice and onion; cook, stirring, 2–3 minutes until rice turns opaque and smells toasty. Stir in 1 cup reserved caldillo, 3/4 cup water, and 1/4 tsp salt. Bring to a gentle boil, then reduce to low, cover, and cook 15 minutes. Turn off heat and rest, covered, 10 minutes. Fluff before serving.

Step 4: Make the picadillo filling (Option B)

Heat 1 tbsp oil in a skillet over medium. Sauté onion 2 minutes until translucent. Add beef, breaking it up; cook 3–4 minutes until mostly browned. Stir in garlic, potato, tomato, raisins, olives, tomato paste, water, salt, cumin, pepper, and a pinch of cinnamon (if using). Cover and simmer 8–10 minutes, stirring occasionally, until potatoes are tender and the mixture is moist but not saucy. Remove from heat and cool 10 minutes before stuffing.

Step 5: Prep the cheese filling (Option A) and stuff the chiles

For cheese chiles, tuck a cheese baton and a pinch of cilantro into each prepared poblano. For picadillo chiles, fill each with about 1/3 cup picadillo. Use wooden toothpicks to gently close the slit if needed, taking care not to overfill so the batter can adhere. Dredge each stuffed chile lightly but thoroughly in the 1/2 cup flour and set on a tray; this helps the batter cling.

Step 6: Whip the airy egg batter (capeado)

Separate the eggs, placing whites in a clean, grease-free bowl. Beat whites with cream of tartar on medium-high to stiff peaks, 2–3 minutes. In a small bowl, whisk yolks with 1/4 tsp salt until thick and lemon-colored, about 30 seconds. Using a spatula, fold yolks into the whites in two additions to keep the foam lofty. Sprinkle in 3 tbsp flour and fold just to combine. Keep the bowl near the stove; the batter should be used immediately.

Step 7: Fry to golden

Pour 1 to 1.5 inches of neutral oil into a wide skillet and heat to 350°F/175°C (use a thermometer). Working one at a time, hold a chile by the stem, dip and coat fully in the batter, then lower into the oil. Fry 2–3 minutes per side, turning once, until deeply golden. Adjust heat to maintain 325–350°F. Drain on a wire rack or paper towels. Remove any toothpicks.

Step 8: Finish in caldillo and serve with rice

Warm the remaining caldillo to a gentle simmer. For a classic soft finish, nestle the fried chiles into the sauce for 1–2 minutes, spooning sauce over to coat lightly. For a crisper finish, pool the sauce on plates and set chiles on top instead. Garnish with cilantro (and a touch of crema or queso fresco, if you like). Serve immediately with the fluffy rice on the side.

Pro Tips

Dry chiles thoroughly after peeling; moisture prevents the batter from sticking.
Don’t overstuff. If the slit gapes, the filling may leak during frying; secure with a couple of toothpicks and remove before saucing.
Use a thermometer for oil. Keeping 325–350°F ensures a crisp, non-greasy crust.
Stabilize your foam. Cream of tartar (or a few drops of vinegar) helps the whites whip to sturdy peaks.
For ultra-smooth caldillo, strain the blended tomato puree through a fine sieve before simmering.

Variations

Relleno en caldillo verde: Swap tomatoes for tomatillos and use cilantro and a roasted jalapeño for a tangy green sauce.
Vegetarian picadillo: Replace beef with finely chopped mushrooms and walnuts; season as directed.
Baked (lighter) finish: After frying to pale golden, transfer chiles to a 375°F oven for 8–10 minutes to finish crisping with less oil absorption.

Storage & Make-Ahead

Char, peel, and seed poblanos up to 2 days ahead; refrigerate in an airtight container lined with paper towels. Make the caldillo up to 3 days ahead; reheat gently and thin with a splash of broth if needed. Picadillo filling can be made 2 days ahead. Batter and frying must be done just before serving for the best texture. Leftover chiles (already sauced) keep 2 days refrigerated; rewarm in a covered skillet over low heat with a little extra caldillo. Rice keeps 3 days; reheat with a spoonful of water.

Nutrition (per serving)

Approximate for 1 chile relleno + 1/2 cup rice + sauce: 560–620 calories; 47 g carbs; 23–27 g protein; 28–34 g fat; 5 g fiber; ~980 mg sodium. Cheese version trends slightly lower in protein; picadillo version slightly higher.

Classic Chiles Rellenos with Light Tomato Caldillo