Discover the magic of Chile Rellenos—a dish that transforms humble ingredients into a festival of flavor. This chile relleno recipe promises a delicious adventure that will keep you coming back for more!
Chile rellenos are a beloved staple in Mexican cuisine, often enjoyed during festive seasons and special holidays like Cinco de Mayo. Their warm, comforting flavors bring a taste of tradition to any table.
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Chile Rellenos Ingredients
Below are the ingredients for this recipe. Each element is selected to enhance the authentic flavor and texture of the dish. See the recipe card for exact quantities.
- Poblano peppers
- Shredded cheese (Oaxaca, Chihuahua, or blend)
- All-purpose flour
- Eggs
- Salt
- Pepper
- Vegetable oil
- Salsa or tomato sauce (optional)
See recipe card for quantities.
Instructions
Follow these step-by-step instructions—to create the perfect Chile Relleno recipe.
- Step 1: Roast the poblano peppers in a 400°F oven for 15–20 minutes until the skins blister. Transfer them to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Step 2: Carefully peel the peppers, remove seeds and membranes, then stuff them generously with shredded cheese.
- Step 3: Separate the eggs and whip the whites to stiff peaks. Gently fold in the yolks with a pinch of salt to create a light batter.
- Step 4: Lightly dust the stuffed peppers with flour, dip them in the egg batter, and fry in hot vegetable oil until golden brown. Drain on paper towels before serving.
Hint: Let the roasted peppers cool slightly before peeling to help preserve their shape and make the process easier.
Chef’s Tip
For an extra burst of flavor, serve your chiles with a side of homemade salsa or a drizzle of crema. This simple addition elevates the dish to restaurant-quality in minutes!
Substitutions
If you need to tailor this recipe for specific dietary needs, consider these substitutions:
- Non-Fried Version – Bake the stuffed peppers instead of frying to reduce calories. Check out this Baked Recipe from Feasting at Home.
- Cheese Alternative – Use a lower-fat or plant-based cheese.
- Gluten-Free – Swap all-purpose flour for a gluten-free alternative.
Even if you don’t follow a specific diet, these ideas allow you to experiment and adapt the dish to your taste or nutritional needs.
Chile Rellenos Variations
Here are some exciting variations to customize your recipe:
- Spicy – Add diced jalapeños or chili flakes to the filling for an extra kick.
- Deluxe – Mix in chopped ham or ground meat with the cheese for a heartier version.
- Vegetarian – Incorporate sautéed vegetables like onions, tomatoes, or spinach in the stuffing.
Equipment
Using the right equipment can make all the difference. I recommend a deep, heavy skillet for frying to ensure even cooking. Adjust your cooking times if you’re using a different type of pan.
Chile Rellenos Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat in the oven to help maintain crispiness. Note that rellenos are best enjoyed fresh!
Can’t get enough of cheese-stuffed Mexican food? Make sure to check out our Enchiladas Suizas recipe here.
Top Tip
For a perfectly crisp exterior, ensure your oil is at the right temperature before frying. Use a thermometer if needed and avoid overcrowding the pan.
FAQ
Chiles rellenos are made from roasted poblano peppers that are peeled, deseeded, and stuffed with cheese or other fillings, then dipped in an egg batter and fried until golden.
While the terms are often used interchangeably, ‘poblano relleno’ specifically indicates the use of poblano peppers, whereas ‘chile relleno’ may refer to variations using different types of chiles.
Peeling removes the charred, tough skin that can be bitter and ensures the batter adheres properly for a crisp finish.
Traditional chile rellenos are fried, making them an indulgent treat. For a healthier option, try baking them or using lighter ingredients.
Other Vegetarian Recipes
Looking for other recipes like this? Try these:
Chile Rellenos Pairings
These are my favorite dishes to serve with Chile Rellenos:
Authentic Chile Rellenos: Crispy Poblano Peppers Stuffed with Melty Cheese
Equipment
Ingredients
- 6 poblano peppers large
- 1 cup shredded cheese Oaxaca, Chihuahua, or a blend
- 1 cup all-purpose flour
- 4 large eggs separated
- Vegetable oil for frying
- Salsa or tomato sauce for serving, optional
- Sea salt to taste
- black pepper to taste
Instructions
- Roast the Peppers: Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them for 15-20 minutes until the skins blister and char. Remove from the oven, transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
- Peel and Prepare: Carefully peel the charred skin off each pepper. Make a small incision in each pepper and remove the seeds and membranes.
- Stuff the Peppers: Fill each pepper generously with shredded cheese.
- Make the Batter: Separate the eggs. In one bowl, beat the egg whites until stiff peaks form. In another bowl, lightly beat the egg yolks with a pinch of salt, then gently fold the yolks into the whipped whites to create a light, airy batter.
- Dredge and Fry: Lightly dust each stuffed pepper with flour, then dip it in the egg batter, ensuring an even coating. Heat vegetable oil in a deep skillet over medium-high heat and fry the peppers until they are golden brown on all sides. Remove and drain on paper towels.
- Serve: Serve warm with your favorite salsa or tomato sauce, if desired. Enjoy your authentic Chile Rellenos!
Notes
- For a healthier twist, try baking the peppers instead of frying.
- Feel free to add extra fillings like seasoned ground meat or sautéed vegetables to customize your dish.
Rachael says
A long time fave of mine from Mexican restaurants. Love this simply recipe.