According to one popular story, the dish rose to prominence in Mexico in 1821 when nuns served stuffed peppers celebrating newfound independence from Spain, mirroring the colors of the new country's flag.
Chiles rellenos recipes can be made by roasting peppers for a smoky flavor without an outdoor grill and by using a fluffy egg batter for a crunchy coating when fried.
The dish offers diverse customization options like using different cheeses, adding chorizo for a meaty version, using various types of mild peppers, and serving with complementary items like tortillas, chile colorado, and queso fresco.
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