Chiles Rellenos and Tomato Cumin Sauce (Stuffed Poblano Peppers)

Juliann Esquivel


This dish is yet another of my granmother's wonderful recipes. Her gift to me has been far greater then she could ever have imagined. Thank you Mama. Making this stuffed poblano recipe I have cut one step to make easier. I stumbled over Bob Evans South Western Mashed Potatos, at the grocery. They are real mashed potatos with diced poblanos and cheddar cheese. Exactly what I put into my poblanos. So I dont cook and mash potatos anymore I use Bob Evans. They are great and save me some time. Enjoy


★★★★★ 4 votes

1 Hr 20 Min
30 Min
Stove Top


  • 6 large
    fresh poblano peppers, roasted, sweated and skin/seeds/core removed
  • 6 oz
    brick cheese, cheddar or montery jack, cut in 1 once slices. slices should be rectangular.
  • 8 large
    eggs divided, yolks in one dish, whites in another
  • 1 pkg
    bob evans south western mashed potatoes, or mashed potatoes, do not use instant.
  • 1 c
    white all purpose flour
  • 2 1/2 c
    canola, or vegetable oil
  • ·
    ~~~ tomato cumin sauce~~~
  • 1 small
    can tomato sauce i use hunts or delmonte
  • 1 large
    vidalia or texas sweet onion, sliced
  • 3 Tbsp
    white all purpose flour
  • 1 1/4 tsp
    ground cumin
  • 1 1/2 c
    vegetable broth or rich chicken broth
  • 1/2 tsp
    garlic powder
  • 1/2 tsp
    salt & pepper to your taste
  • 3/4 Tbsp
    canola, or vegetable oil

How to Make Chiles Rellenos and Tomato Cumin Sauce (Stuffed Poblano Peppers)


  1. Put your six peppers under the broiler, keep turning about every 4 minutes until you have a nice charr all over and around. Remove to a freezer bag and place in the microwave for 1/2 hour. Do not turn on the microwave. Let the peppers sweat. After the half hour has passed take out peppers and peel the skin off first. The skin will come off very easly. Then make a slit from the stem all the way down to the tip of the pepper open and carefully remove the seeds, membrane, and stem core. Lay each pepper open and season with a little garlic powder, salt and pepper. The inside only.
  2. Now open your Bob Evans mashed potatoes drain as much water as possible by just tipping the package so as to get all the water out. Next mix with a fork very well. You do not need to heat them. Now take a hand full about the size of a golfball or a little less and make a pattie, next take one slice of cheese and lay in the middle of the patty. Fold over the sides of the potato patty to cover the cheese and if you need a little more potatoes put some more on top. You will be making rectangular little patties with a slice of cheese encased inside. Set the pattie in the middle of the pepper and fold each side of pepper over the pattie.Do all six peppers like this. Next keeping the sides of pepper closed over the pattie carefully roll each pepper in some flour so as to not open the pepper. Lay each dusted pepper back on a dry platter or cookie pan.
  3. Now take your hand mixer and beat the egg whites until you have made a good meringue. Next beat your egg yolks with a fork; season them a little with salt and pepper and pour them over the meringue. With a plastic spatula fold in the yolks very gently and softly into the meringue; so as to color the meringue yellow. Do not beat just fold in slowly. You do not want to break down the meringue.
  4. Next in a cast iron skillet or heavy skillet heat your oil until shimmering. Take one pepper and dip carefully into the yellow meringue to coat all over and slip gently into the hot oil. Make sure your pepper is fully covered with the meringue. With a slotted metal pancake turner or spatula and a big slotted spoon carefully bathe the pepper with hot oil all over the top. Your pepper will puff up. When you see the sides getting golden very carefully working with the spoon and the spatula turn your pepper over to fry on the other side. Do all the peppers the same way. Do one at a time, as this proceedure is very tricky. Remove to a paper towel lined pan and set inside in a very low grade oven set on warm. Since you are doing one pepper at a time. This is so your peppers wont get cold.
  5. To make your Sauce: Heat about 4 tablespoons of oil in a skillet and saute your onion slices just until they are al-dente; add the flour and continue to saute with the onions for about 3 minutes. Add the cumin, garlic, salt & pepper and stir well for 1/2 a minute next add the small can of tomato sauce and with a wisk begin to stir real real good. Add your broth or water and continue to stir until your sauce is nice and thick like a gravy. Adjust for salt. Then pour a little sauce over each pepper when serving. If you like some heat you can add a little hot sauce or cayanne to the sauce. (heat is optional) You can serve with a rice dish or along side a meat dish to accompany or with just a salad. These peppers get very large when frying and this dish is quite filling. Enjoy

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About Chiles Rellenos and Tomato Cumin Sauce (Stuffed Poblano Peppers)

Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tag: Heirloom

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