Chile Relleno Recipe

Why You’ll Love This Recipe

Chile Relleno is a classic Mexican dish featuring roasted poblano peppers stuffed with cheese or meat, dipped in a light, fluffy egg batter, and fried to golden perfection. Rich, savory, and slightly smoky, this dish is both comforting and impressively flavorful, perfect for family dinners or festive occasions.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

poblano peppersmonterey jack or queso fresco cheeseeggsflourvegetable oilsaltblack peppertoothpicksoptional fillings (like ground beef, shredded chicken, or beans)

directions

Roast the poblano peppers over an open flame or under a broiler until the skin is charred and blistered.

Place roasted peppers in a sealed bag for 10 minutes to steam, then peel off the skin carefully.

Make a small slit in each pepper and remove seeds, keeping the peppers as intact as possible.

Stuff each pepper generously with cheese or your chosen filling and secure with toothpicks if needed.

Separate the eggs; beat the egg whites until stiff peaks form, then gently fold in the yolks and a pinch of salt.

Lightly coat each stuffed pepper with flour, shaking off excess.

Heat vegetable oil in a skillet over medium-high heat.

Dip each floured pepper into the egg batter, ensuring it is fully coated.

Fry the peppers until golden and crisp, turning carefully to cook all sides.

Drain on paper towels before serving.

Servings and timing

This recipe yields 4 stuffed peppers.Preparation time: 25 minutesCooking time: 20 minutesTotal time: 45 minutes

Variations

Use different cheeses like Oaxaca or pepper jack for varied flavors.Stuff peppers with seasoned ground beef, shredded chicken, or black beans for a hearty twist.Serve with tomato sauce or salsa roja for extra flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.To reheat, bake in a 350°F (175°C) oven for about 10 minutes or until heated through, or lightly fry again to crisp up.

FAQs

What type of cheese is best for Chile Relleno?
Monterey Jack, queso fresco, or Oaxaca cheese are traditional favorites.

Can I bake Chile Rellenos instead of frying them?
Yes, you can bake them at 375°F (190°C) for about 20 minutes until golden.

Are Chile Rellenos very spicy?
Poblano peppers are mild, but roasting can sometimes enhance their heat slightly.

Can I make them ahead of time?
Yes, prepare and stuff the peppers in advance; batter and fry them just before serving.

What sauce goes well with Chile Relleno?
A simple tomato sauce, salsa roja, or even a green tomatillo sauce pairs beautifully.

Can I freeze Chile Rellenos?
Yes, freeze after frying and reheat in the oven to maintain crispness.

How do I prevent the batter from sliding off?
Make sure the peppers are dry before flouring and that the oil is hot enough.

Is there a vegetarian version?
Yes, simply use cheese and vegetable-based fillings.

Can I use a different type of pepper?
Anaheim peppers are a good substitute if poblanos aren’t available.

Do I have to remove the seeds?
Removing the seeds helps reduce bitterness and makes the pepper easier to stuff.

Conclusion

Chile Relleno is a savory, crowd-pleasing dish that combines roasted peppers, gooey cheese, and a crispy coating into one irresistible bite. Whether you stick with the classic cheese filling or experiment with meats and beans, it’s a must-try recipe that brings authentic Mexican flavors straight to your kitchen.

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