Chiles Rellenos

Ingredients

• 4 eachpoblano peppers$3.17
• 8 ozMonterey Jack cheese, cut into strips$2.55
• 0.5 cupall-purpose flour$0.07
• 4 eachlarge eggs, separated$1.24
• 1.5 cupvegetable oil for frying$1.01
• 2 cuptomato sauce$1.08
• 1 tspkosher salt$0.01
• 0.5 tspblack pepper$0.03
• Total for 4 servings$9.16

Most of the cost is poblano peppers ($3.17) and monterey jack cheese, cut into strips ($2.55). With oil, spices and staples already at home, the shop drops to about $6.99. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Preheat the oven to 450°F (230°C). Arrange the poblano peppers in a single layer on a baking sheet and roast for 12 to 15 minutes, turning once halfway through, until skins are blistered and charred all over.
2. Transfer the charred peppers to a heatproof bowl, cover tightly with a plate or foil, and let steam for 10 minutes to loosen skins. Peel off the charred skin with your fingers, make a single lengthwise slit down one side of each pepper, and carefully scoop out the interior seeds while keeping the stems attached.
3. Insert 2 ounces of Monterey Jack cheese strips into the cavity of each pepper, pressing the edges closed and pinning the slit with a wooden toothpick if necessary. Sprinkle the peppers evenly with half of the kosher salt and half of the black pepper.
4. Pour the tomato sauce into a small saucepan set over medium-low heat. Stir in the remaining kosher salt and black pepper, bring to a gentle simmer, and cook for 5 to 7 minutes until heated through; reduce heat to low to keep warm.
5. Place all-purpose flour into a wide, shallow dish. In a clean mixing bowl, beat the egg whites until stiff peaks form; lightly whisk the egg yolks in a separate small bowl, then gently fold the yolks into the whites using a rubber spatula until evenly blended.
6. Pour the vegetable oil for frying into a large, deep skillet and heat over medium-high until shimmering and reading 350°F to 375°F (175°C to 190°C), about 4 to 5 minutes.
7. Roll each stuffed pepper in the flour to coat lightly, shaking off excess, then dip into the egg batter to cover thoroughly. Carefully place two peppers into the hot oil and fry for 2 to 3 minutes per side until puffed and deep golden brown, then transfer to paper towels to drain; repeat with the remaining peppers.
8. Carefully remove and discard any toothpicks from the peppers. Ladle warm tomato sauce onto each plate and set a fried chile relleno on top to serve immediately.