How to Make Authentic Mexican Cheese-Stuffed Chiles Rellenos

Chiles Rellenos are a cornerstone of Mexican cuisine, evoking memories of family meals and culinary traditions. While there are many variations, today we present a classic version filled with cheese.


  • 5 poblano peppers

For the filling:

  • 8.8 oz (250 gr) of panela cheese (or a similar white cheese)

For the sauce:

  • 3 red tomatoes
  • 2 cups of chicken broth
  • 2 garlic cloves
  • 1/2 small white onion or 1/3 of a large onion
  • 2 sprigs of fresh parsley
  • A touch of oregano (optional)
  • Salt to taste
  • Ground black pepper to taste


  1. Preheat the oven to 350°F.
  2. Roast the tomatoes, garlic, and onion on a griddle or skillet until they’re golden brown.
  3. Roast the poblano peppers, turning them to ensure they roast evenly. The skin should blister and darken in some areas.
  4. Place the peppers in a plastic bag for about five minutes to steam. Then, carefully peel off the skin.
  5. Make a lateral cut in each pepper and gently remove the seeds and veins.
  6. Cut the panela cheese into bars and stuff each pepper.
  7. Place the peppers in a baking dish and bake for 20 minutes.
  8. While baking, blend the roasted tomatoes, garlic, onion, parsley, chicken broth, salt, pepper, and oregano to make the sauce.
  9. Cook the sauce over low heat in a saucepan.
  10. Serve the hot peppers, drizzled with the sauce.


  • If you can’t find panela cheese, you can use other similar white cheeses.
  • If poblano peppers aren’t available, look for a similar large green pepper.
  • For a homemade touch, make your own chicken broth.
  • Pair the Chiles Rellenos with red rice and refried beans.

Nutritional Information (per serving):

These figures are approximate and can vary based on the specific ingredients used.

  • Calories: 280
  • Protein: 12 g
  • Carbohydrates: 20 g
  • Fats: 18 g
  • Fiber: 4 g
  • Sugars: 5 g

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