Whole roasted green chiles stuffed with cheese, dipped in egg batter and fried golden, served with red chile sauce. Santa Fe runs both the Pueblo (cornmeal-coated) and Mexican (egg-battered) versions.

Chiles rellenos arrived in New Mexico from central Mexico through Spanish colonial cooks; the Pueblo cornmeal-coated version surfaced as a more local adaptation, with the egg-battered Mexican form remaining the more common restaurant standard today across Santa Fe. Both forms now run on Santa Fe menus, with Estevan's mushroom-duxelle-stuffed take a 2024 menu signature plate.

Where to eat Chiles rellenos in Santa Fe

3 editor picks for Chiles rellenos in Santa Fe, ranked by editorial score. All Santa Fe signature dishes · Chiles rellenos across every city.

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Make it at home

Serves 41 hrIntermediate

Ingredients

  • 8 large fresh poblano or Hatch green chiles
  • 8 oz Monterey Jack, cut into batons
  • 4 large eggs, separated
  • 1/2 cup all-purpose flour
  • Salt
  • Neutral oil for frying
  • 3 cups red chile sauce (see Red chile recipe)

Method

  1. Roast chiles directly over a flame until blackened all over; steam in a covered bowl 10 minutes.
  2. Peel off the charred skin; cut a slit lengthwise and remove seeds, leaving the stem intact.
  3. Stuff each chile with a baton of cheese; close the slit.
  4. Beat egg whites to stiff peaks; fold in beaten yolks and a pinch of salt.
  5. Dust each stuffed chile in flour, dip in egg batter, fry in 1 inch of hot oil 2 minutes per side until golden.
  6. Drain on paper towels; serve in a shallow bowl with warm red chile sauce poured over.

Editor tip. Cheese leaks if the slit is too long; cut just enough to fit a finger and a baton.

Common allergens: Egg, Dairy, Gluten.