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Best Easy Chiles Pasilla Rellenos Recipe

Name: Best Easy Chiles Pasilla Rellenos Recipe
Total time: 55 min
Yield: 210 g
Ingredients: Pasilla chiles 8 pieces; Queso fresco (or Monterey Jack cheese) 2 cups; Eggs 3 pieces; All-purpose flour 0.5 cup; Vegetable oil 0.25 cup; Kosher salt 1 tsp; Black pepper 0.5 tsp; Ground cumin 0.5 tsp; Garlic powder 0.5 tsp

Smoky pasilla chiles stuffed with picadillo or cheese deliver deep, complex flavors. This protein-rich, family dish works beautifully for healthy meals with a keto-friendly cheese filling.

Cook 55 min Difficulty NORMAL 340 kcal

#keto #high protein #mexican #stuffed peppers

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Ingredients

Main ingredients

Pasilla chiles 8 pieces
Queso fresco (or Monterey Jack cheese) 2 cups
Eggs 3 pieces
All-purpose flour 0.5 cup
Vegetable oil 0.25 cup

Seasonings/Sauce

Kosher salt 1 tsp
Black pepper 0.5 tsp
Ground cumin 0.5 tsp
Garlic powder 0.5 tsp

Nutrition summary

Carbohydrates 12 g 14%

Protein 21 g 25%

Fat 22 g 61%

Serving size 210g

Cooking steps

1

Roast the pasilla chiles directly over an open flame or under the broiler until the skins are blistered and charred, turning frequently for even roasting.
2

Place roasted chiles in a plastic bag or cover them with a cloth to steam for 10 minutes, which helps loosen the skins.
3

Carefully peel off the skins without tearing the chiles, then make a lengthwise slit in each chile and remove the seeds, keeping the stems intact for easy stuffing.
4

Stuff each chile generously with the queso fresco (or Monterey Jack cheese), pressing the filling in gently and pinching the slit closed.
5

Separate the eggs; beat the egg whites until stiff peaks form, then gently fold in the yolks for a light batter.
6

Heat vegetable oil in a large skillet over medium-high heat. Dredge the stuffed chiles lightly in flour to coat, then dip them in the egg batter.
7

Fry the battered chiles until golden brown on both sides, 2–3 minutes per side, then transfer to a paper towel–lined plate to drain excess oil.
8

Season the fried chiles with kosher salt, black pepper, cumin, and garlic powder while still warm. Serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The standout ingredient is the smoky pasilla chile, which provides the dish's distinctive flavor and aroma. Its mild heat and deep, earthy profile are perfectly complemented by the creamy cheese filling, making chiles pasilla essential to the recipe’s character.

Q. How do I prevent the cheese from leaking out during cooking?

Make sure to peel the chiles carefully and leave the stems attached to help contain the filling. When stuffing, avoid overfilling and gently pinch the slit closed before dredging and dipping in the egg batter. The flour and whipped egg layer also help seal the cheese inside during frying.

Q. What’s the ideal oil temperature for frying the stuffed chiles?

Fry the chiles in oil heated to medium-high—about 350°F. This ensures a crisp, golden crust without burning the batter or undercooking the filling. Fry each side for about 2–3 minutes and adjust heat to maintain sizzling but avoid heavy smoking.

Q. How many calories and how much protein does each serving provide?

Each serving of the Best Easy Chiles Pasilla Rellenos Recipe contains approximately 340 kcal and 21g protein, making this dish a satisfying, protein-rich meal. Protein makes up about 25% of total calories per serving.

Best Easy Chiles Pasilla Rellenos Recipe

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