Chile Relleno is a classic Mexican dish that combines roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried to golden perfection. It’s savory, comforting, and packed with bold flavors that make it a favorite at many tables. Served with a rich tomato sauce, this dish brings authentic Mexican flair to your home kitchen.
Why You’ll Love This Recipe
Chile Relleno offers the perfect balance of smoky, cheesy, and tangy flavors. The roasted poblano peppers provide just the right amount of heat, while the melted cheese inside delivers a satisfying creaminess. The light egg batter creates a crisp yet delicate coating. Whether you’re serving it as a main dish or part of a festive spread, it’s a recipe that’s as impressive as it is comforting.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Poblano peppers
- Queso Oaxaca or Monterey Jack cheese (for stuffing)
- Eggs (separated into yolks and whites)
- All-purpose flour
- Vegetable oil (for frying)
- Salt
- Tomatoes
- Onion
- Garlic
- Chicken or vegetable broth
- Bay leaf
- Ground cumin
directions
- Roast the Poblanos: Place poblano peppers over an open flame or under a broiler, turning until the skin is charred and blistered. Transfer to a plastic bag or bowl covered with plastic wrap to steam for 10 minutes. Peel off the skin, make a slit down one side, and remove seeds.
- Stuff the Peppers: Fill each pepper with strips of cheese, being careful not to overfill. Gently press to close.
- Make the Batter: Beat egg whites until stiff peaks form, then gently fold in the yolks and a pinch of salt.
- Coat the Peppers: Lightly dust each pepper with flour. Dip them into the egg batter to fully coat.
- Fry: Heat oil in a skillet over medium heat. Fry each chile until golden brown on all sides, then place on paper towels to drain.
- Prepare Tomato Sauce: Blend tomatoes, onion, garlic, and cumin. Simmer in a saucepan with broth, bay leaf, and salt for 10–15 minutes.
- Serve: Pour sauce over the chiles or serve on the side.
Servings and timing
Servings: 4
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Variations
- Stuffing options: Try adding ground meat, black beans, or corn along with the cheese.
- Sauce variations: Swap tomato sauce for a creamy walnut sauce or a green tomatillo salsa.
- Cheese alternatives: Use mozzarella or a sharp cheddar for a different flavor.
- Bake instead of fry: Bake stuffed peppers at 375°F for 25–30 minutes for a lighter version.
storage/reheating
Store leftover chile rellenos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a 350°F oven for 15–20 minutes, or until heated through. Avoid microwaving as it can make the batter soggy.
FAQs
How spicy are chile rellenos?
Poblano peppers are generally mild, but occasionally one might be spicier. Roasting them mellows their heat.
Can I make chile rellenos ahead of time?
Yes, you can roast and stuff the peppers a day in advance. Fry them just before serving for the best texture.
What kind of cheese works best?
Queso Oaxaca or Monterey Jack are traditional choices, but any melty cheese will work.
Can I use a different pepper?
Yes, Anaheim peppers are a common substitute if poblanos are unavailable.
Can I freeze chile rellenos?
Yes, wrap them individually and freeze. Reheat in the oven from frozen at 375°F for about 25–30 minutes.
Is there a vegetarian version?
Absolutely. Simply use cheese or beans as stuffing and ensure the sauce is made with vegetable broth.
What do I serve with chile rellenos?
They pair well with rice, beans, guacamole, or a fresh salad.
Why is my batter not sticking?
Make sure the peppers are dry and lightly floured before dipping into the egg batter to help it adhere.
Can I bake instead of fry?
Yes. Baking is a great lower-fat alternative that still tastes delicious.
Do I need to peel the peppers?
Yes, peeling the roasted skin improves texture and helps the batter stick better.
Conclusion
Chile Relleno is a deliciously bold and satisfying dish that brings authentic Mexican flavor to your table. Whether you stick to the traditional cheese-stuffed version or explore creative variations, it’s a recipe worth mastering. With its crispy coating, rich filling, and zesty sauce, it’s sure to become a family favorite.
Print
Chile Relleno Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Description
Chile Rellenos are a traditional Mexican dish made with roasted poblano peppers stuffed with melty cheese, dipped in a light, airy egg batter, and fried until golden and crisp. Served with a simple tomato sauce, they make a comforting, flavorful meal that’s perfect for any night of the week.
Ingredients
For the chiles:
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6 large poblano peppers
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1 1/2 cups shredded Monterey Jack or Oaxaca cheese
For the batter:
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4 large eggs, separated
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1/4 teaspoon salt
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2 tablespoons all-purpose flour
For frying:
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1 cup all-purpose flour (for dredging)
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Vegetable oil, for frying
For the tomato sauce (optional but traditional):
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1 tablespoon vegetable oil
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1/2 small onion, chopped
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2 garlic cloves, minced
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4 Roma tomatoes, chopped (or 1 can diced tomatoes)
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1/2 teaspoon cumin
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Salt and pepper to taste
Instructions
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Roast the peppers:
Place poblano peppers under the broiler or over an open flame until the skin is blackened and blistered on all sides. Transfer to a bowl and cover with plastic wrap or a towel. Let steam for 10 minutes, then peel off the skins. Carefully cut a slit down one side and remove the seeds. -
Stuff the peppers:
Fill each roasted and peeled pepper with cheese, then gently press to close. -
Make the batter:
In a clean bowl, beat egg whites until stiff peaks form. In a separate bowl, whisk egg yolks with salt and flour. Gently fold yolk mixture into the beaten whites. -
Coat and fry:
Heat about 1 inch of vegetable oil in a skillet over medium heat. Lightly dredge stuffed peppers in flour, then dip into the egg batter, coating completely. Fry until golden brown on both sides, about 2–3 minutes per side. Drain on paper towels. -
Make the sauce (optional):
In a saucepan, heat oil and sauté onion and garlic until soft. Add tomatoes and cumin. Simmer for 10 minutes, then blend until smooth. Season with salt and pepper. -
Serve:
Serve chile rellenos topped with the tomato sauce, rice, and beans if desired.
Notes
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For a spicier version, leave some seeds in the peppers.
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You can swap cheese for ground meat or beans for a different filling.
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These are best enjoyed fresh, but leftovers can be reheated in the oven.