Chile Relleno Recipe - Isabel Eats (2024)

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An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown! This traditional Mexican dish is fun to make and better than any restaurant version you’ll ever try!

Chile Relleno Recipe - Isabel Eats (1)

Chile rellenos were one of my favorite things to eat growing up. My mom often made them during the season of Lent since they don’t contain any meat, but these peppers are way too good to only be served at that time.

Luckily, she spoiled us and made them for my family throughout the entire year. I could never say no to peppers stuffed with loads of melted ooey-gooey cheese and fried in a light and fluffy batter. Could you?!

After a few years of having the recipe on my to-make list, I’ve finally perfected it and am so excited to be sharing it with you!

What are chile rellenos?

Chile rellenos (or ‘stuffed peppers‘ in English) are a traditional Mexican dish made from roasted poblano peppers stuffed with cheese, then coated in a fluffy egg batter and fried until golden brown.

They’re sometimes served with a simple red or green salsa, or even wrapped in a tortilla with refried beans to make chile relleno burritos.

Chile Relleno Recipe - Isabel Eats (2)

How to make chile relleno

First, prepare your poblano peppers by roasting them in the oven or on the stovetop, and then removing the blistered and blackened skin. This softens the skin and makes them super easy to stuff.

I’ve included instructions on how to roast the peppers in the recipe card below, but if you’re looking for step-by-step photos of this process, check out this post on how to roast poblano peppers which goes into more detail that’s extra helpful for beginners.

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Once your peppers are roasted and the skins are peeled, gently cut a slit down the middle of the pepper with a knife and stuff them with cheese. I used a block of Monterey Jack cheese that I cut into strips, but you could also use shredded cheese if you prefer.

Then carefully close the peppers and bring the edges of the slits together. Secure the edges together with a toothpick or two so the cheese doesn’t fall out of the chiles.

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Next, make the egg batter by separating the yolks and whites from 3 eggs. Place the egg whites into a large mixing bowl and the yolks into a small bowl.

Using an electric hand mixer, beat the egg whites until they become stiff peaks form, about 3-5 minutes. Then continue beating them on low and add in egg yolks one at a time until they’re all mixed together. The batter should be light, fluffy and golden yellow.

Chile Relleno Recipe - Isabel Eats (5)

To coat the chiles, I recommend setting up an assembly line with the peppers on the left, all-purpose flour mixture in the middle and the egg batter on the right.

Using one hand, grab a stuffed pepper and roll it in the plate of all-purpose flour. Make sure it’s coated on all sides, and then give it a tap to remove any excess flour.

Then using your hand, grab the flour-coated pepper and dip it into the egg batter. Make sure it’s also coated on all sides. Quickly and gently place the pepper in the hot frying oil and fry on both sides until golden brown.

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Transfer the chile rellenos to a baking sheet lined with paper towels to drain and collect any excess oil. Continue frying the remaining peppers and then serve immediately!

I served mine with a super simple red salsa made from tomatoes, onions, garlic, a jalapeño and cilantro, but that’s completely optional. You could use any salsa you have on hand (a salsa verde would be delicious with these), or just with a big dollop of sour cream or drizzle of Mexican crema.

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Helpful tips and variations

  • Buy the largest poblano peppers you can find. That way you can stuff the peppers with a lot of filling and you won’t have any leftovers.
  • Use a different cheese. Feel free to use another type of cheese if that’s all you have. Traditionally, chile relleno is made with Oaxaca cheese, but you could also use mozzarella, cheddar, provolone or another good melting cheese.
  • Add a different filling. To make this a more well-rounded one-chile meal, feel free to mix in some other ingredients to the filling. Some good options would be carnitas, shredded chicken or picadillo.
  • Don’t overcrowd the frying pan. I typically fry 2 chile rellenos at a time even though the pan could fit 3.

More Mexican Recipes

  • Chiles en Nogada
  • Mole Poblano
  • Birria
  • Carnitas
  • Tacos al Pastor
  • Caldo de Res
  • Tamales

Chile Relleno Recipe - Isabel Eats (7)

4.72 from 313 votes

Chile Relleno Recipe

servings: 6 servings (1 chile each)

Print Pin Review Save

Prep: 30 minutes minutes

Cook: 15 minutes minutes

Total: 45 minutes minutes

An authentic chile relleno recipe made from roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter and fried until golden brown!

Video

Ingredients

For the chile rellenos

  • 6 large poblano peppers
  • 8 ounces Monterey Jack cheese, cut into long strips/sticks (or shredded cheese)
  • 4 cups oil, for frying
  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ teaspoon fine salt

For the salsa roja

  • 6 roma tomatoes, quartered
  • ½ small onion, halved (yellow or white)
  • 3 cloves garlic
  • 1 jalapeño pepper stem and seeds removed (optional)
  • 5 sprigs cilantro
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon olive oil

Instructions

For the chile rellenos

  • Roast the peppers: Line a large baking sheet with aluminum foil and place poblano peppers on top. Set your oven rack directly underneath the broiler and turn the broiler on.

  • Broil poblanos for 5 minutes, or until the skin is blackened and blistered. Carefully flip them over and broil for another 5 minutes, or until the skin is blackened and blistered.

  • Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.

  • Peel the peppers: Peel and rub off as much of the loose skin on the peppers as possible. It doesn't have to be perfect, just as much as you can.

  • Cut a small slit down the middle of the peppers with a knife. (If you don't want the peppers too spicy, you can remove some of the seeds. I like to leave them in as poblanos aren't typically super spicy to me, but that's personal preference.)

  • Stuff the peppers: Carefully stuff the peppers with the cheese. Some of the peppers will be extra fragile because of the roasting process and may tear – that's okay. Just do the best you can.

  • Gently close the opening of the peppers and secure it shut with 1-3 toothpicks. Use as many as you need to ensure that the cheese won't ooze out during the frying process. Set aside.

  • Prepare for frying: Heat the oil frying oil in a large saucepan or deep skillet over medium-high heat. Line a baking sheet with paper towels and set aside. While oil is heating up, prepare the batter.

  • Make the batter: Separate the egg whites from the yolks into two separate bowls – the whites into a large mixing bowl and the yolks into a small bowl. Using an electric hand mixer, beat the egg whites until stiff peaks form.

  • While continuing to beat the egg whites on low, add in the egg yolks one at a time until all of them are fully mixed in. The batter should be light, fluffy and smooth.

  • Coat the peppers with batter: Place the flour and salt into a separate shallow bowl or plate. Mix together to combine. Gently roll the stuffed peppers in the flour mixture, then give them a gentle tap to remove any excess. Then dip them in the egg batter and gently place them in the hot frying oil.

  • Fry the chile rellenos: Fry the peppers for 3-5 minutes per side, until the batter is golden brown and crispy. Try not to overcrowd the peppers in the pan – I usually fry 2 at a time depending on the pan I'm using.

  • Transfer the peppers to the lined baking sheet to drain off any excess oil.

  • Serve: Immediately serve chile rellenos on a plate with some salsa, freshly chopped cilantro and some cotija cheese. (Don't forget to remove the toothpicks when you first cut into the peppers! You can try to remove them before serving onto plates, but I find it easier to remove them when you first cut into them.)

For the salsa roja

  • Add tomatoes, onion, garlic, jalapeño, cilantro and salt to a blender. Puree until smooth.

  • Heat olive oil in a small saucepan over medium-high heat. Add blended salsa and bring to a boil.

  • Reduce heat to low and simmer, stirring occasionally for 8 minutes. Remove from heat, taste and season with more salt if desired.

Equipment

  • Toothpicks, for securing the stuffed peppers

Notes

  • Make ahead. The poblanos can be roasted and peeled up to 2 days in advance. The salsa roja can be made up to 3 days in advance. Both should be kept in the fridge until ready to use.
  • Buy the largest poblano peppers you can find. That way you can stuff the peppers with a lot of filling, and you won’t have any leftovers.
  • Use a different cheese. Feel free to use another type of cheese if that’s all you have. Traditionally, chile relleno is made with Oaxaca cheese, but you could also use mozzarella, cheddar, provolone, or another good melting cheese.
  • Add a different filling.To make this a more well-rounded one-chile meal, feel free to mix in some other ingredients to the filling. Some good options would becarnitas,shredded chicken,orpicadillo.
  • Don’t overcrowd the frying pan.I typically fry 2 chile rellenos at a time even though the pan could fit 3.

Nutrition Information

Serving: 1pepper, Calories: 334kcal (17%), Carbohydrates: 16g (5%), Protein: 15g (30%), Fat: 24g (37%), Saturated Fat: 9g (45%), Cholesterol: 127mg (42%), Sodium: 635mg (26%), Potassium: 523mg (15%), Fiber: 4g (16%), Sugar: 6g (7%), Vitamin A: 1699IU (34%), Vitamin C: 145mg (176%), Calcium: 321mg (32%), Iron: 2mg (11%)

Author: Isabel Orozco-Moore

Category: Mexican

Leave a Reply

  1. Leslie

    Chile Relleno Recipe - Isabel Eats (8)
    I have never made Chile rellanos before and have not liked them at restaurants. This recipe is amazing and we throughly enjoyed them.

    Reply

  2. Chile Relleno Recipe - Isabel Eats (9)
    I’ve made this twice now and it’s SO good!

    Reply

  3. Debbie Keiley

    Chile Relleno Recipe - Isabel Eats (10)
    I really appreciate you sharing recipes and family stories. Thank you so much. I cannot wait to begin cooking.

    Reply

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FAQs

What is chile relleno batter made of? ›

The batter for chile relleno is the super easy part! It's just eggs (that have been separated), salt, and flour. Separate the egg yolk and egg whites.

What's the difference between chile poblano and chile relleno? ›

The big difference between a chile relleno and a chile poblano is that chile relleno is a recipe for a Mexican entrée and chile poblano is not a recipe, but simply a fresh poblano chile pepper, a large, relatively mild chile pepper with a deep green color.

How healthy is a chile relleno? ›

Worst: Chile Relleno

While the main ingredient here -- a chili pepper -- is healthy, this dish is anything but. That's because the pepper is stuffed with cheese, coated in batter, and deep-fried in oil. Then it's smothered in sauce and melted cheese.

Is chile relleno high in cholesterol? ›

Chiles rellenos, cheese-filled contains 12 g of saturated fat and 204 mg of cholesterol per serving. 176 g of Chiles rellenos, cheese-filled contains 184.80 mcg vitamin A, 53.0 mg vitamin C, 1.23 mcg vitamin D as well as 2.04 mg of iron, 401.28 mg of calcium, 345 mg of potassium.

What is chile relleno sauce made of? ›

Pour in puréed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce the heat to medium-low and simmer, stirring often, until sauce is reduced by half and thickened, about 20 minutes.

Why do you have to peel chiles rellenos? ›

Poblano chiles are a mild green chile typically used to prepare chiles rellenos, rajas con queso, and crema de poblano. They need to be roasted and peeled before cooking to remove the tough outer skin which is difficult to digest. Roasting also adds flavor.

What to eat with chile rellenos? ›

Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve them immediately! I recommend serving them with rice, beans, and tortillas.

What part of Mexico is chile relleno from? ›

The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla.

How long do chile rellenos last in the fridge? ›

How Long Do Chile Rellenos Last in the Fridge? If you have leftover Chile Rellenos, you can store them in the refrigerator. Place in an airtight container, separate from the salsa. They should keep for up to 3 days.

What is the healthiest Mexican food to eat? ›

With a few simple switches and modifications, you can find nutritious food on just about every Mexican menu without skimping on taste and flavor. In general, more nutritious options include fajitas, bean burritos, grilled chicken dishes, and soft tacos.

Are enchiladas good or bad for you? ›

Nutrition Concerns

The main nutrition drawback with enchiladas is that they can potentially be high in saturated fat, depending on how you prepare them. Saturated fat–found in animal products like cheese, beef, and more–is associated with higher risk of heart disease (4).

How to eat chile relleno with tortilla? ›

Place a tortilla on a plate and add a spoonful of rice, beans, and shredded cheese to the center. Place a Chile Relleno on top of the filling.

What is relleno negro made of? ›

Relleno negro (black stuffing) is a dish from Yucatán, México, based on turkey, pork and mixed chili peppers (chilmole). It is traditionally prepared in the month of November in a festival called Hanal Pixán.

What is potato cake batter made of? ›

Mix mashed potatoes, flour, onion, egg, black pepper, and salt in a bowl until well combined, similar to a batter consistency. Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into the hot oil. Cook until golden brown, about 4 to 5 minutes per side; drain on paper towels.

What is poblano made of? ›

Poblano peppers are reasonably mild Mexican chili peppers. Their name comes from where they were first grown –– the Mexican state of Puebla. The dried version of these peppers is called ancho chiles. In addition to dried poblanos, you can also find these heart-shaped peppers fresh.

Why is it called a chile relleno? ›

The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".

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