I’m sharing my Chile Relleno Recipes that reveal the traditional method for roasting poblano peppers, stuffing them with cheese, and battering and frying them to create an authentic Mexican favorite at home.

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I love how a roasted poblano pepper can go from humble to dramatic with just a strip of melty Oaxaca cheese inside. This is my version of a Cheese Chile Relleno that looks like something a fancy kitchen would make, but feels rough around the edges and more honest.

Its the kind of Traditional Chili Relleno you brag about because it actually tastes better than most places, even when you mess up. I learned little hacks by burning a few, watching it char and then learning what works.

Try it and you might surprise yourself, I did.

Ingredients

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Poblano peppers: mild smoky heat, good fiber, Vitamin C, low calories, adds vegetal depth.
Oaxaca or Monterey Jack cheese: melty, creamy, rich in protein and fat, salty i cant.
Eggs: high quality protein, theyre great for lift, richness and moist golden color.
All purpose flour: mostly carbs, builds body and crispness when fried, plain neautral taste.
Neutral frying oil: pure fat, high calories, creates crisp texture, dont over think.
Tomatoes for sauce: Vitamin C, bright acidity and sweetness i love, balances rich cheese.

Ingredient Quantities

6 large poblano peppers

8 oz Oaxaca or Monterey Jack cheese, cut into sticks

6 large eggs, separated

1/2 tsp cream of tartar

1/2 cup all-purpose flour

1 tsp kosher salt, divided

1/4 tsp freshly ground black pepper

1 to 2 cups neutral oil for frying (vegetable or canola)

Optional simple tomato sauce: 1 tbsp vegetable oil

Optional simple tomato sauce: 1 small yellow onion, coarsely chopped

Optional simple tomato sauce: 2 garlic cloves

Optional simple tomato sauce: 14.5 oz can whole tomatoes or 4 ripe Roma tomatoes

Optional simple tomato sauce: 1/2 tsp sugar (optional) and salt to taste

How to Make this

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1. Roast the poblano peppers over a gas flame, under a broiler, or in a hot cast-iron skillet until skins are blackened and blistered all over; put them in a bowl and cover with plastic or a plate for 10 minutes so the steam loosens the skin.

2. Peel off the charred skin (it doesnt have to be perfect), make a lengthwise slit in each pepper, remove seeds and membranes but keep the stem, and lightly season the cavity with about 1/2 tsp of the kosher salt; set peppers aside to cool.

3. Stuff each pepper with 1 or 2 sticks of Oaxaca or Monterey Jack cheese, pressing gently so they hold together, but dont overstuff or they’ll burst when frying.

4. Separate the 6 eggs into whites and yolks. In a clean bowl whip the egg whites with 1/2 tsp cream of tartar until stiff peaks form. In another bowl beat the yolks with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth.

5. Gently fold the yolks into the whipped whites until mostly combined; dont knock out all the air, you want a fluffy batter.

6. Put the 1/2 cup flour in a shallow plate and dredge each stuffed pepper, shaking off excess flour so the batter will stick.

7. Heat 1 to 2 cups neutral oil (vegetable or canola) in a wide skillet to about 350 F; if you dont have a thermometer drop a bit of batter in and it should sizzle and puff up. Carefully dip each floured pepper into the egg batter to coat completely, let excess drip off, then gently lay into the hot oil. Fry 2 to 3 minutes per side until golden brown, working in batches and not crowding the pan.

8. Transfer fried rellenos to a paper towel lined plate to drain and keep warm in a low oven while you finish the rest. Its okay if a little cheese peeks out.

9. Optional simple tomato sauce: heat 1 tbsp vegetable oil in a saucepan, sauté the coarsely chopped small yellow onion until soft, add 2 garlic cloves for 30 seconds, then add canned whole tomatoes (1
4.5 oz) or 4 chopped Roma tomatoes. Simmer 8 to 10 minutes, mash or blend if you want smooth, add 1/2 tsp sugar only if tomatoes are too acidic, and salt to taste.

10. Serve the chile rellenos hot with the tomato sauce spooned over or on the side; they go great with rice, beans or a squeeze of lime. Tip – keep oil temp steady, dont overbeat the whites, and fry gently so the batter stays fluffy and not soggy.

Equipment Needed

1. Gas flame, broiler, or hot cast-iron skillet for charring poblanos
2. Large bowl plus plastic wrap or a plate to steam and loosen skins
3. Chef’s knife and cutting board
4. Two medium mixing bowls (one for whites, one for yolks)
5. Electric hand mixer or a sturdy whisk
6. Shallow plate for the flour dredge
7. Tongs and a slotted spoon or spatula for frying and turning
8. Wide, heavy skillet or frying pan and a thermometer (or use a batter test drop)
9. Paper towels and a baking sheet or ovenproof tray to drain and keep warm

FAQ

How do I roast and peel the poblano peppers?

Char them over a gas flame or under the broiler until blistered and black in spots, turning so they cook all over, about 8 to 12 minutes. Put them in a bowl and cover with plastic wrap or a paper bag for 10 minutes so the steam loosens the skin. Peel with your fingers, cut a slit to remove seeds, and dont rinse them or you wash away flavor.

Can I use a different cheese?

Yes. Use any good melting cheese like Monterey Jack, mozzarella, Chihuahua or Oaxaca. Avoid crumbly cheeses like queso fresco if you want melty strings. For more flavor toss in a little sharp cheddar or sprinkle cotija on top after frying.

What if a pepper rips while stuffing or frying?

No big deal. Use smaller cheese sticks, tuck them in, or secure the opening with a toothpick. For tiny tears dust the pepper with a bit of flour before battering, it helps seal as it fries. Dont overstuff, folding the pepper over can help too.

How do I get the batter light and puffy?

Beat the egg whites with the cream of tartar until stiff peaks form, season lightly, then gently fold in the yolks and the flour just until mixed. Dont overmix or youll deflate it. Keep the batter cold until you dip the peppers.

Any tips for frying so they arent greasy?

Use enough oil to come about halfway up the peppers in a wide pan, heat to about 350 to 370 F, and dont overcrowd the pan. Fry until golden and flip once, drain on paper towels and serve right away. If the oil smokes lower the heat, if the batter falls off the oil was too hot or the peppers were wet.

Can I make these ahead or freeze them?

You can roast and peel the peppers a day ahead and keep them wrapped in the fridge. Stuffed and battered peppers are best fried just before serving, but you can fry then freeze, reheat in a 350 F oven until hot and crisp. Microwaving will make them soggy.

Easy Mexican Chile Rellenos Recipe Substitutions and Variations

Poblano peppers: Try Anaheims, or big green bell peppers if you want it milder, they’ll still roast and peel fine.
Oaxaca or Monterey Jack cheese: Mozzarella works great, or queso Chihuahua if you can find it, both melt and stretch like Oaxaca.
Cream of tartar (for the egg whites): If you don’t have it use about 1/2 tsp fresh lemon juice or white vinegar to help the whites hold their foam.
All-purpose flour: Swap with a 1:1 gluten free baking flour or rice flour for a lighter, crispier coating, cornstarch also works but gives a different texture.

Pro Tips

– Pat the peppers really dry after you peel them, and even let them sit on a wire rack for a few minutes so surface moisture evaporates. Wet skins make the batter slide off and the oil will spit, plus you end up with soggy, not-crispy rellenos.

– Chill the cheese sticks for about 10 to 20 minutes before stuffing. Cold cheese oozes less and is way easier to work with, so your peppers are less likely to burst while frying. Also cut the sticks a little smaller than you think you need, dont overstuff.

– Make sure every bowl and utensil for the egg whites is spotless and totally grease free, or they wont whip properly. Stop whipping when you have firm but still glossy peaks and fold the yolks in with slow, gentle strokes so you dont knock out all the air.

– Keep the oil temp steady (around 340 to 360 F) and fry in small batches, then drain on a wire rack over a sheet pan instead of just paper towels so the crust stays crisp. If you want brighter flavor, add a squeeze of lime or a splash of vinegar to the tomato sauce at the end, it wakes everything up.

Easy Mexican Chile Rellenos Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I'm sharing my Chile Relleno Recipes that reveal the traditional method for roasting poblano peppers, stuffing them with cheese, and battering and frying them to create an authentic Mexican favorite at home.

Servings

servings

Calories

410

kcal

Equipment: 1. Gas flame, broiler, or hot cast-iron skillet for charring poblanos
2. Large bowl plus plastic wrap or a plate to steam and loosen skins
3. Chef’s knife and cutting board
4. Two medium mixing bowls (one for whites, one for yolks)
5. Electric hand mixer or a sturdy whisk
6. Shallow plate for the flour dredge
7. Tongs and a slotted spoon or spatula for frying and turning
8. Wide, heavy skillet or frying pan and a thermometer (or use a batter test drop)
9. Paper towels and a baking sheet or ovenproof tray to drain and keep warm

Ingredients

6 large poblano peppers
8 oz Oaxaca or Monterey Jack cheese, cut into sticks
6 large eggs, separated
1/2 tsp cream of tartar
1/2 cup all-purpose flour
1 tsp kosher salt, divided
1/4 tsp freshly ground black pepper
1 to 2 cups neutral oil for frying (vegetable or canola)
Optional simple tomato sauce: 1 tbsp vegetable oil
Optional simple tomato sauce: 1 small yellow onion, coarsely chopped
Optional simple tomato sauce: 2 garlic cloves
Optional simple tomato sauce: 14.5 oz can whole tomatoes or 4 ripe Roma tomatoes
Optional simple tomato sauce: 1/2 tsp sugar (optional) and salt to taste

Directions

Roast the poblano peppers over a gas flame, under a broiler, or in a hot cast-iron skillet until skins are blackened and blistered all over; put them in a bowl and cover with plastic or a plate for 10 minutes so the steam loosens the skin.
Peel off the charred skin (it doesnt have to be perfect), make a lengthwise slit in each pepper, remove seeds and membranes but keep the stem, and lightly season the cavity with about 1/2 tsp of the kosher salt; set peppers aside to cool.
Stuff each pepper with 1 or 2 sticks of Oaxaca or Monterey Jack cheese, pressing gently so they hold together, but dont overstuff or they’ll burst when frying.
Separate the 6 eggs into whites and yolks. In a clean bowl whip the egg whites with 1/2 tsp cream of tartar until stiff peaks form. In another bowl beat the yolks with the remaining 1/2 tsp kosher salt and 1/4 tsp black pepper until smooth.
Gently fold the yolks into the whipped whites until mostly combined; dont knock out all the air, you want a fluffy batter.
Put the 1/2 cup flour in a shallow plate and dredge each stuffed pepper, shaking off excess flour so the batter will stick.
Heat 1 to 2 cups neutral oil (vegetable or canola) in a wide skillet to about 350 F; if you dont have a thermometer drop a bit of batter in and it should sizzle and puff up. Carefully dip each floured pepper into the egg batter to coat completely, let excess drip off, then gently lay into the hot oil. Fry 2 to 3 minutes per side until golden brown, working in batches and not crowding the pan.
Transfer fried rellenos to a paper towel lined plate to drain and keep warm in a low oven while you finish the rest. Its okay if a little cheese peeks out.
Optional simple tomato sauce: heat 1 tbsp vegetable oil in a saucepan, sauté the coarsely chopped small yellow onion until soft, add 2 garlic cloves for 30 seconds, then add canned whole tomatoes (1
5 oz) or 4 chopped Roma tomatoes. Simmer 8 to 10 minutes, mash or blend if you want smooth, add 1/2 tsp sugar only if tomatoes are too acidic, and salt to taste.
Serve the chile rellenos hot with the tomato sauce spooned over or on the side; they go great with rice, beans or a squeeze of lime. Tip – keep oil temp steady, dont overbeat the whites, and fry gently so the batter stays fluffy and not soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.