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HERDEZ® Chiles Rellenos

"The combined flavors in this recipe make a delicious Mexican-inspired meal. HERDEZ® Tomatillo Verde cooking sauce saves time and adds to the flavor. Serve with Mexican rice, refried beans, and warm tortillas."
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45 m servings 191 cals
Original recipe yields 6 servings (6 peppers)


  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 8.3g
  • 3%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 676 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
  2. Place poblanos on baking sheet lined with foil. Broil each side of poblano chiles until skin is blistered and slightly black, turning to char evenly, about 3 to 5 minutes on each side.
  3. Remove from heat and peel off skin that is easily removed, being careful not to split the flesh. Stuff chiles with cheese strips. Mix the salt into the beaten egg whites.
  4. Heat 2 tablespoons oil in a large skillet over medium heat. Dip stuffed chiles in egg whites, coating thoroughly, and place them in a single layer in the hot oil. Cook until browned, making sure to turn each chile at least once during the cooking process. Place cooked chiles on plate lined with paper towels.
  5. Wipe out skillet. Arrange the chiles in one layer in the skillet and gently pour in Herdez Tomatillo Verde cooking sauce and water. Bring to a quick boil over high heat and reduce heat to low. Simmer until heated through, 5 to 10 minutes.


  • Cook's Notes:
  • Poblano chilies are notorious for sometimes being mild or sometimes having a little kick. Always remove all seeds to prevent any unexpected spiciness. You can also grill the chilies over a grilling plate or outside grill instead of broiling them.
  • *You can also use panela, mozzarella, or even provolone cheese.

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Read all reviews 3
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Definitely a recipe I will come back to again and again!

Wow these were delicious!! My hubby even raved over this meatless meal...go figure. I did have to make two subs, though. I couldn't find the verde sauce, so I used Herdez Chipotle sauce and a...

These were very yummy and easy to make! I will be making these again in the future, thanks for a great recipe.