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Flavorful Chiles Rellenos Recipe with Rich Mole Negro and Crema Fresca

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A comforting and impressive dish featuring roasted poblano peppers stuffed with cheese, fried in a light egg batter, topped with a rich homemade mole negro sauce and tangy crema fresca. Perfect for weeknights or special occasions.

Ingredients

Scale
  • 4 large poblano peppers
  • 1 cup queso fresco or panela cheese, crumbled
  • 2 large eggs, separated
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • Vegetable oil for frying (canola or sunflower oil preferred)
  • 3 dried ancho chilies, stemmed and seeded
  • 2 dried pasilla chilies, stemmed and seeded
  • 1 small dried chipotle chili
  • 2 tablespoons sesame seeds, toasted
  • 1 slice rustic bread, toasted and torn into pieces
  • 1/4 cup almonds or peanuts, toasted
  • 2 cloves garlic
  • 1 small onion, chopped
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon dried oregano
  • 1 tablespoon Mexican cocoa powder or unsweetened cocoa
  • 1 cup chicken or vegetable broth
  • 1 tablespoon vegetable oil
  • Salt, to taste
  • 1/2 cup Mexican crema or sour cream
  • 1 teaspoon fresh lime juice
  • Pinch of salt

Instructions

  1. Roast the poblano peppers directly on a gas burner or under the broiler, turning every few minutes until skins are charred and blistered (about 10 minutes). Place peppers in a bowl and cover for 15 minutes to steam.
  2. Toast dried ancho, pasilla, and chipotle chilies in a dry skillet over medium heat for 2-3 minutes until fragrant. Soak in hot water for 20 minutes to soften.
  3. Toast sesame seeds, almonds or peanuts, and torn bread pieces in the same skillet until golden, about 3-4 minutes. Set aside.
  4. Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Sauté chopped onion and garlic until soft and translucent, about 5 minutes.
  5. Drain softened chilies and blend with toasted sesame seeds, nuts, bread, sautéed onion and garlic, cinnamon, cloves, oregano, cocoa powder, and chicken broth until smooth. Add more broth if needed for pourable consistency.
  6. Pour mole sauce back into saucepan and simmer gently for 15 minutes, stirring occasionally. Season with salt to taste.
  7. Peel the steamed poblano peppers by rubbing off charred skins with a paper towel. Make a small slit down the side and remove seeds and membranes, keeping peppers whole.
  8. Stuff each pepper with crumbled queso fresco, packing gently but not overstuffing.
  9. Separate egg whites and yolks into two bowls. Beat whites until stiff peaks form. Lightly beat yolks and fold into whites gently.
  10. Dredge each stuffed pepper lightly in flour, then dip into egg batter, coating evenly.
  11. Heat 1 inch of vegetable oil in a large skillet over medium heat to 350°F (175°C). Fry each battered pepper for 3-4 minutes per side until golden and crisp. Drain on paper towels.
  12. Mix Mexican crema with lime juice and a pinch of salt to make crema fresca. Adjust lime juice to taste.
  13. Serve fried chiles rellenos topped with warm mole negro and drizzled with crema fresca. Garnish with sesame seeds or chopped cilantro if desired.

Notes

Do not rush roasting the peppers to ensure smoky flavor and easy peeling. Keep oil temperature at 350°F for best frying results. Avoid overstuffing peppers to prevent bursting. Mole negro tastes better after resting a day. For gluten-free, use rice or chickpea flour. For vegetarian, use vegetable broth and vegetable stuffing.

Nutrition

Keywords: chiles rellenos, mole negro, crema fresca, Mexican recipe, stuffed peppers, poblano peppers, traditional Mexican, comfort food

Find it online: https://goldensimmer.com/flavorful-chiles-rellenos-recipe-with-rich-mole-negro-and-crema-fresca-step-by-step/