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Chiles rellenos is a Mexican dish made from chile peppers (usually poblano or Anaheim) that are stuffed, dipped in batter and fried. The name of the dish literally means stuffed chiles in Spanish.
1 Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often. 2  Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.  To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter.