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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 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.
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.
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.
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.
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.
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.
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
Chile Relleno Recipe
Equipment
- Toothpicks, for securing the stuffed peppers
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 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.
Video
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 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Had a few leftover how should I reheat. my gut feeling is to bake in the oven , they were so good I want your opinion so I don’t mess them up or waste them. I’m still new to cooking
Hi Jimmy! Yes, in the oven would be best in order to not make the crust soggy. I hope this helps!
Just made these today! Oh my goodness they are wonderful and will make them again. Great instructions as I have never made before. Thank you!
Chile rellenos are my favorite, but have always being fearful of making them despite being an avid cook. The salsa roja is so delicious and the egg batter is just beautiful. I used Oaxaca cheese instead of Monterey Jack. Thank you for the delicious recipe!!
This is amazing! I’m wanting to make these for my husband on his birthday since they’re his childhood favorite growing up in Mexico, and he did teach me how to make them twice; but it’s so hard to remember all the steps of the recipe (no problem remembering the ingredients though.) Only difference between the two recipes is that he doesn’t use jalapeno in the salsa, he actually fries the peppers to blister the skin on a pan instead the oven (but I plan on making 10 or more so I’m going to try the broil method for convenience), and he boils the peppers in the salsa for 3-5 minutes after frying them to soak up some juice. This is the closest English translated recipe to his that I could find! 😊
Can they be fried in a regular deep fryer
Yes!
Do you have to broil them first?? Could you just batter the pepper, add cheese and fry???
Hello Cornell! Broiling the peppers not only gives it a roasted flavor, but it also helps soften the pepper. I’m afraid they won’t cook all the way if they aren’t roasted. I hope this helps!
These rellenos are better than in my favourite restaurant! I resisted the impulse to put anything but Monterey Jack cheese in them and did not regret! So tasty! Will make again, often!!!
Yay! I’m so happy you loved them, Carol! I grew up eating them filled with only cheese, and I think it’s the best! You can’t go wrong with cheese!
My husband knows this is a favourite of mine and we were both very surprised I have not made them before! Everything came together so well! ❤️
Also, brilliant using cheese cut into sticks. Just saying!!!! So easy and indies plenty of cheese!
I have some long sweet red peppers from CSA membership and flamed them over the burner and stuffed with sticks of Monterey jack and some charred Serranos from my garden. We are having fish tacos and the fish is grilled so I’m making one fancy fried thing to accompany. 🙂 Was very surprised how easily the skin came off of the peppers. Such a treat! I’ll let you know how they come out! Carol
Hi, is it possible to bake them? I hate deep frying at home! Thanks for recipe. I made your roasted tomato salsa last week and it’s a winner.
Hi Lori, I’ve never tested this recipe using a baking method instead of frying. I can’t say for sure if it will work or not. If you do try baking it, let me know! I’ll make sure to put it on my list of things to test. When I do, I’ll be sure to add a note to the recipe so everyone knows! Thanks 🙂
I tried this recipe by baking instead of frying. Turned out great except much of the batter fell off. Otherwise, it tasted great!
I’ve baked them before, just grease a casserole dish arrange the stuffed peppers, pour the egg batter over the top and bake until puffy and golden. They won’t taste as good as fried, but will still be delicious.
This is one of my favorite dishes from childhood and when I was pregnant my mother-in-law would make for me. Her’s were the best. I never got her recipe but this one is almost exactly hers. Thank you!!!
thank you! I’ve never made them only ordered chile relleno, so you’ve inspired me to try since it does look fun to make and even better tasting