Chile Rellenos are roasted poblano peppers stuffed with cheese, dipped in a whipped egg batter, and fried until golden. This chile relleno recipe is the classic cheese-stuffed version.
🛒 Build Your Own Chile Rellenos Kit
Chile rellenos start with the right dried chiles. Cheese, eggs, and tomato sauce you can grab at any grocery store.
- 🌶️ Dried Ancho Chiles (Poblano) - mild, smoky dried chiles, the star of the dish
- 🌿 Mexican Oregano - more citrusy than Mediterranean oregano, essential for the sauce
- 🫓 Victoria Cast Iron Tortilla Press
For the tortillas: fresh corn tortillas are the difference between good tacos and the ones you remember. Cast iron gives the even pressure a wooden press cannot.
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Chile rellenos are a classic of Mexican home cooking and a common choice for holidays and celebrations.
Jump to:
- What Ingredients Do You Need for Chile Rellenos?
- How Do You Make Chile Rellenos?
- Tips
- What Substitutions Can You Make for Chile Rellenos?
- Variations
- Equipment
- How Do You Store Chile Rellenos?
- Frequently Asked Questions About Chile Rellenos
- More Vegetarian Recipes
- What to Serve With Chile Rellenos
- Authentic Chile Rellenos: Crispy Poblano Peppers Stuffed with Melty Cheese
What Ingredients Do You Need for Chile Rellenos?
- 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.
How Do You Make Chile Rellenos?
- 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.
Tips
For a crisp exterior, make sure the oil is hot enough before the first pepper goes in. Use a thermometer if you need to, and don’t crowd the pan. Serve with homemade salsa or a drizzle of crema.
What Substitutions Can You Make for Chile Rellenos?
For specific diets, try these swaps:
- 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.
Variations
- 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
I recommend a deep, heavy skillet for frying. It cooks the peppers more evenly. If you use a different type of pan, adjust your cooking times.
How Do You Store Chile Rellenos?
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.
Frequently Asked Questions About Chile Rellenos
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.
More Vegetarian Recipes
Looking for other recipes like this? Try these:
What to Serve With Chile Rellenos
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.
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